Chinese Food
Crystal pig skin jelly in casserole
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Chinese materia medica - pigskin contains protein, fat and dermatan sulfate B. It has the functions of softening blood vessels, anticoagulant, promoting hematopoiesis, healing skin injury, health care and beauty. Its glial hematopoiesis function is better than that of donkey hide gelatin. Regular eating can increase the content of heme, the number of white blood cells and the formation of antithrombotic. Rich in collagen. Multi food can wrinkle and beauty.
Cooking ingredients
Cooking Steps
Step1:Use a knife to scrape the pigskin. Wash it with water. Add water to the pot. Add cooking wine and pigskin. Blanch for three minutes. Wash the blood foam. Use tweezers or kitchen eyebrow clips to remove the remaining pig hair one by one. It's a test of patience and carefulness.
Step2:Put the pigskin on the chopping board. Scrape the fat on the back with a knife one by one.
Step3:It's scraped clean.
Step4:Clean the pigskin.
Step5:What it looks like after treatment. No oil, no pig hair.
Step6:Cut into thin strips. Condiments include onion, ginger, pepper, pepper, etc.
Step7:Add water to Kunbo casserole (the water is about three times of the pigskin). Put in the cut pigskin, material box and some cooking wine.
Step8:Turn the cover to a minimum of one hour.
Step9:Season with salt.
Step10:Pour the boiled frozen skin into the basin or mold. Stir it with a spoon for several times when it is fast setting. The distribution of the pig skin is even. It is OK if it is not stirred. Only the upper and lower layers are obvious.
Step11:Because the flavor has been adjusted when boiling the frozen skin. The frozen skin can be eaten directly on the plate. It can also be poured with garlic puree, soy sauce, vinegar, sesame oil to make the sauce and mix it well. It's full of collagen.
Step12:Crystal clea
Step13:Full of collagen.
Step14:Would you like one......
Cooking tips:1. When cleaning the meat skin, the residual hair in the meat skin can be boiled, and then the meat skin can be easily clipped with a small clip; 2. The fat in the meat skin must be scraped clean; 3. The spice is best wrapped with gauze or seasoning box; 4. The sauce mixed with mashed garlic, raw soy sauce, vinegar and sesame oil is more delicious and refreshing. 5. If you prefer to eat frozen but not skin, you can take out the remaining pigskin after cooking. Only the soup is left to cool. The taste is better. There are skills in making delicious dishes.
