Is it better to have thick or thin pork skin in pork jelly? What kind of pork skin is best for pork jelly?

We all know that pig skin jelly is a popular delicacy, and it is often made in many places. There are many ways to make pig skin jelly, and different methods will have different flavors and tastes. There are certain requirements for making pig skin jelly, especially in terms of material selection. So what kind of pig skin is good for pig skin jelly? Let's take a closer look below!

What kind of pig skin is good for pig skin jelly

It is best to use fresh and thick pig skin, so that the pig skin jelly will taste better.

You must buy the right pork skin to make pork skin jelly. When buying pork skin, try to buy thicker pork skin, which has a higher collagen content and makes the jelly more chewy. Thin pork skin has a low collagen content and the taste of pork skin jelly is not good.

Pork skin jelly is a soft and tough delicacy made by boiling pork skin, water, and some seasonings, then cooling and solidifying. Pork jelly is a special cold dish in northern China and the main source of soup in southern soup dumplings.

What is the appropriate ratio of pig skin frozen water to pig skin?

When cooking pig skin jelly, the ratio of water to skin is generally about 3 to 1. Of course, this is not a hard and fast rule, and you can adjust it according to your taste. If you like it to be softer, add more water; if you like it to be more elastic, add a little less water. Too much water will make it difficult to shape, and too little water will make it too tough and may have an odor, but as long as you don't increase or decrease it too much, there will be no problem.

The principle of making pig skin jelly is very simple. It is to dissolve the collagen in the pig skin by boiling it in water. After cooling, the collagen will make the soup condense into a jelly-like Q-elastic shape, so pig skin jelly is not complicated at all.

How to make pig skin jelly

Ingredients: pig skin, water, ginger, green onion, star anise, bay leaves, cinnamon

Seasoning: salt, cooking wine

step:

1. Wash the pig skin with warm water, put it in a pot, add an appropriate amount of water and boil it over high heat. Turn off the heat after boiling for five minutes, remove the pig skin, do not rinse it with cold water, use tweezers to pluck the hair while it is still hot, and then use a knife to scrape off the grease on the pig skin. (This time, the purpose of boiling the pig skin is to enlarge the pores on the pig skin, so that the hair is easier to pull out and the grease on the pig skin is also easier to scrape off)

2. Wash the pork skin and put it into the pot, add the appropriate amount of water, star anise, bay leaves, cinnamon, scallion, ginger and cooking wine, bring to a boil over high heat, and continue to cook for about ten minutes. (This time, the main purpose of cooking the pork skin is to remove the fishy smell of the pork skin itself, which is a very critical step)

3. Take out the pig skin, cut it into thin strips, wash it repeatedly in warm water until there is no floating oil on the water surface, take out the pig skin and put it into the pressure cooker, add three times more water than the pig skin, add appropriate amount of ginger slices and green onion segments. Cover the lid, continue to press for 20 minutes after the steam comes up, turn off the heat and wait for the pressure cooker to automatically deflate before opening the lid. (If you like the skin to be softer, you can extend the pressing time)

4. Pick out the ginger slices and scallions, pour the cooked pig skin into a container, add a little salt and stir evenly, cool to room temperature, and put it in the refrigerator for about four hours. The solidified pig skin jelly can be cut into small pieces and eaten cold. It can also be cut into small particles and put into the filling for soup dumplings.