What is the best state to cook pig skin jelly?

We all know that pig skin jelly is a common delicacy. There are many ways to make it. It is simple and easy to operate. Many people make pig skin jelly at home, especially in the northern region. The method of making pig skin jelly is very particular, especially the cooking process. So what kind of pig skin jelly is good? Let's take a closer look!

How to cook pig skin jelly

The pork skin jelly should be in a state where the soup is somewhat thick, the pork skin and the soup water level are basically level, and the pig skin can be easily pierced with chopsticks.

Pork skin jelly is the most popular cold dish on the table during the Spring Festival in Northeast China. Basically, no matter which family you visit during the Spring Festival, there will be a plate of pork skin jelly on the table, served with garlic sauce.

Although the color of the pig skin jelly varies from store to store, the production methods are basically the same. And it must be eaten with garlic sauce to taste the unique flavor of the pig skin jelly.

Wouldn't the stamp on the pig skin have any effect?

When we buy meat, we may buy the part with a seal on it. Some friends may be a little confused, wondering whether the seal can be eaten or whether it needs to be cut off? In fact, the skin of the meat with the seal can also be eaten, because these seals themselves are blended with food coloring, vitamin C, glycerin, etc. This special liquid for inspection and marking is an edible material that meets food hygiene requirements, and the amount used is very small, so it can be eaten with confidence.

How to make pig skin jelly

1. One pound of pig skin, one pig's trotter, one scallion, one piece of ginger, two star anises, three spoons of salt, 4 ounces of soy sauce, a little MSG, a little fennel,

2. Wash the pig skin and pig trotters, remove the hair, put them in cold water, remove the dirty oil after boiling, take them out and set aside.

3. Add pure water to the pot again, add the blanched pig skin and pig trotters, star anise, ginger, green onion, fennel, salt, soy sauce, and cook over high heat.

4. After boiling, cook for another 10 minutes, then turn to low heat and cook for 20 to 30 minutes. Use chopsticks to poke the pig skin and pig trotters. If you can easily penetrate them, take out the pig skin and pig trotters, remove the bones from the trotters, chop the removed meat, cut the pig skin into strips, put the chopped meat and pig skin bones back into the pot, add soy sauce and continue cooking.

5. Cook until the soup becomes thick, add MSG for seasoning, remove the rotten pork and pork bones, rinse off the oil on the soup, remove from the pot and place in a bowl containing pork skin jelly, and place in a cool place to cool.

6. After one day, check the frozen condition. If it is solid, it can be eaten. If it is not solid, you can put it back into the pot and cook it again. There will be absolutely no problem.

7. It can be eaten immediately, or you can mash garlic, add MSG, a little salt and MSG, and 5 drops of sesame oil. It will taste better if eaten with other ingredients.