Don't use a dish that requires only skill - skin jelly, as long as the effort is reached, everyone will make it

Ingredients, 1000 grams of pork rind

Seasoning, Sichuan pepper, star anise, bay leaves, grass fruit, small meat fragrance, red pepper, green onion slices, ginger slices, salt, cooking wine, pepper, chicken essence.

Step 1 Choose the pork rind

If you want to do a good job of skin jelly, first of all, it is very important to choose the skin, whether the skin jelly is good or not has a lot to do with the choice of skin, try to choose the skin on the back and the pig's buttocks, the skin in these places is white, flat, and the pig hair is less, there is almost no pig hair, if some of the individual can be blanched and then pulled out while it is hot, remember, do not scrape with a knife, so that the root of the hair is still left in the skin, affecting the taste.

Step 2 Scrape the grease on the inside of the skin

Put the skin in a pot under cold water, add ginger slices, green onions, and cooking wine.

Blanch the water for one minute, take it out and put it on the board with a knife to scrape off the white oil on the skin, you can't leave it at all, you must scrape it clean, and then rinse it with warm water.

This step is related to whether the taste and appearance of the skin jelly you make are translucent, if this step is not handled well, there is oil left on it, and when it rolls in the water, the fat melts, and the skin jelly you make has a greasy smell, and the skin jelly is turbid and not transparent.

Step 3 Cut the treated pork rind into small strips

Cutting the cleaned pork skin into small strips is a very laborious step, and my hands are almost blistered by the scissors. The width I cut was six or seven millimeters.

Then boil the water, blanch the cut skin jelly twice, blanch the water for 20 seconds, take it out, rinse it and set aside. The purpose of the second blanching is to remove the odor of the pork skin again.

Step 4 Boil the jelly

Prepare the bag, find a gauze, put in peppercorns, star anise, small meat fragrant, red pepper, cinnamon, bay leaves, ginger slices, green onion slices, grass fruits, and then tie the mouth.

Boil water, add 1000 grams of pork skin and 2500 grams of water, cool the pot under water, add cooking wine, material packet, boil the water on low heat (note that it must be on low heat) for a little more than an hour, add light soy sauce, white pepper, salt.

Then continue to simmer for more than an hour, until the soup is thick and rotten, like thin rice soup, at which point the gum has boiled out. Now we can take out the packet, add the chicken essence, pour it into a container and let it cool for 12 hours, or put it in the refrigerator to solidify before eating.

The skin jelly produced in this way has moderate hardness and tastes Q bomb. I tried it on a special basis, and the perfectly formed jelly was slammed into the board on the ground, and the jelly bounced up and was unharmed.

When cold dressing, put a little less salt, monosodium glutamate, vinegar, light soy sauce, chili oil, small grinding sesame oil, garlic sprouts and mix well. I don't have garlic sprouts at home, so I use green onions instead.