Chinese Food
Ready to eat meat jelly
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Every time I cook this dish, I think back to my mother's making this dish when I was a child. At that time, it was usually made during the Spring Festival. And the meat skin seemed not easy to be cooked. There was no pressure cooker. My mother worked very hard when she did it. Because my brother doesn't eat meat. I need to boil it twice. I want to give my brother the most clear layer without meat skin. My daughter loves what I make now. Think this kind of happiness can also be inherited.
Cooking ingredients
Cooking Steps
Step1:Stew the meat skin in a cold underwater pot for five minutes. This meat skin is enough for our family to have three stutters and two meals.
Step2:Blanch the skin. Scrape off the oil.
Step3:Cut into silk firs
Step4:Agai
Step5:Put the minced meat skin, ginger and cooking wine in the boiling water. Boil over low heat until creamy white.
Step6:Season with salt and soy sauce. Pour into a container. Cool and refrigerate.
Step7:It's in shape. Amber looks good.
Step8:Slice into a plate. Drizzle the juice of balsamic vinegar and mashed garlic. If you can eat spicy, you can put chili oil.
Cooking tips:If you have more skin, you can use a pressure cooker. If you have less skin, you can use an ordinary stainless steel pot. I use a milk pot. My daughter doesn't eat garlic too spicy. So I put sweet garlic and pickled sweet garlic vinegar juice. It tastes like garlic but not spicy. The jelly bought outside usually has glue. The real meat jelly is ready to melt in the mouth. Especially in summer, it can't be put too long at room temperature. There are skills in making delicious dishes.
