Chinese Food
Meat jelly
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Frozen meat skin is a northeast dish. It belongs to cold dishes. The frozen meat is invented by Manchu people. The frozen meat is divided into two kinds: clear frozen and mixed frozen. The meat jelly is characterized by smooth and tender taste. Because it is simple to make, with endless aftertaste, and has the effect of beauty and beauty, it has become a delicacy.
Cooking ingredients
Cooking Steps
Step1:Remove the fat meat from the skin. Then soak the skin in water and make it soft. Finally, wash the skin with water several times.
Step2:Put cold water in the pot. Put the rinsed pig skin into the cold water. Heat the water over medium heat and blanch the pig skin for about five minutes. Note that the pigskin can not be cooked for too long, because the pigskin is easy to be damaged when scraping the fat and oil.
Step3:Take out the pigskin that has been blanched and let it warm.
Step4:If there is residual pig hair on the pig skin, it should be removed. Then spread the pigskin on the vegetable board. Use a steel spoon to scrape off the fat in the pigskin. Then turn over the pigskin. Scrape off the grease outside the pigskin. This step is very important, because the frozen meat skin will be greasy in taste and turbid in appearance.
Step5:Put the scraped pig skin into the hot water basin. Add some salt and vinegar. Knead repeatedly.
Step6:After kneading, wash the pigskin carefully with running water (it will be better to wash it with hot running water, because it will not harden. It is more convenient to cut strips).
Step7:Cut the cleaned pig skin into strips about 5mm wide and 2cm long.
Step8:Add cold water to the pot. The water volume is generally about twice the volume of pig skin. Heat the water in high heat and add in the pigskin. Then add in the scallion (the scallion must be a section. Don't cut it up. Otherwise, it's not easy to pick it out at the end), ginger slices and cooking wine.
Step9:When the water is boiled, remove the floating oil with a small spoon.
Step10:Turn the lid of the pot into medium heat. Boil the water until it is gelatinous.
Step11:Open the lid and remove the ginger and scallion from the gelatinous water. Then put in a little salt. Then close the lid and cook.
Step12:When the soup is boiled into a thick gel, the skin can be broken with chopsticks. It means that the skin is soft and rotten (the frozen meat skin can't be too tender and too old. If you're not sure, you can put out a bowl of the soup and cool it to taste it after freezing, so as to judge whether the frozen meat skin is tender or not). The two cooking times add up to more than one hour, and the fire can be put out.
Step13:Pour the meat skin and soup into the container (it's better to choose a square container. The size of the frozen skin is even and moderate). After cooling, it can be cut into square pieces and put on the table. If it's eaten in summer, you can put the container on the plastic film and put it into the refrigerator layer for cooling.
Step14:Preparation of frozen meat skin di
Step15:
Cooking tips:First, the key to making a good frozen meat skin is one bubble, two boils and three cleanings. 1. One bubble - soak the skin in water. Then wash it with water several times. Wash the skin. 2. Second boil - put cold water in the pot. Put the rinsed pig skin in. When the water is hot, blanch the pig skin and remove it. 3. Three cleaning - blanching the pig skin to cool. If there is residual pig hair on the pig skin, it must be removed. Then spread the pigskin on the vegetable board. Scrape off the fat in the pigskin. Then turn the pigskin over. Scrape off the grease outside the pigskin. Put the cleaned pig skin into the basin. Add a little salt, vinegar and flour. Knead repeatedly. After rubbing, rinse with running water for several times. Wash the pigskin carefully. One bubble, two boil and three clean. It is also suitable for the different ingredients such as fat intestines and mutton offal which are difficult to clean. One by one, one by one, one by one, one by one, one by one, one by two, a trick to scrape off the remaining fat and oil from the skin of the meat - take out the skin that has been blanched
