Chinese Food
Crystal clear meat jelly
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My first time eating meat jelly was at a party of Chinese people in Xinzhou. There were pieces of meat skin wrapped in amber transparent jelly. It was very good in appearance and taste. When I bought meat to make dachshund a few days ago, I saw that there was a packed pig skin in the supermarket. I bought a box of pork skin to make crystal meat frozen for the current dishes.
Cooking ingredients
Cooking Steps
Step1:Boil the pigskin in boiling water for 23 minutes, then take it out and wash it. Use a sharp knife to scrape off the subcutaneous fat. The cleaner you scrape, the more crystal clear the frozen skin. Repeat this step two or three times until the skin is clean.
Step2:Shred / cut the meat skin. It can also be cut with scissors. Put the meat, ginger, scallion, cinnamon, star anise, salt and water into a ste
Step3:Cover and stew for 2 hours or put it into a pot. Boil it on the stove and turn it to a low heat for 2 hours.
Step4:Take out the ginger, onion, cinnamon and anise and discard them. Pour the cooked broth into a heat-resistant container. Cool it a little and put it in the refrigerator or the colder place in the house (in winter).
Step5:Meat skin soup will become gelatinous after a few hours of cooling.
Step6:Slice it with sauce. I like to eat it with some homemade red oil, soy sauce vinegar and mashed garlic.
Cooking tips:The frozen fur made by steaming is more transparent. It looks better. Welcome to my home to play HTTP - / / blog.sina.com.cn/s/blog f589f40102wvfc.html there are skills to cook delicious food.
