What is the ratio of water to pork rind jelly? Many people get it wrong, no wonder the skin jelly does not take shape

Today, I will share with you the detailed method of pork skin jelly, and teach you to make Q elastic smooth, translucent and fishy pork skin jelly at home.

【Pork skin jelly】

Prepare the ingredients: 1000 grams of pork skin, appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of salt, and a little dark soy sauce.

Steps:

Sit on the pot and turn on the fire, add an appropriate amount of water, put the pork skin in a pot under cold water, blanch the water on high heat, add an appropriate amount of cooking wine to remove the smell and remove the foam on the surface after boiling on high heat, continue to cook for 3 minutes, and then remove it.

After the pig skin is removed, scrape off the grease inside the pig skin with a kitchen knife, and then remove the residual wool residue on the surface of the pig skin; Cut the cleaned pork rind into chopstick-sized strips while hot.

Put the cut pork skin in a basin, add two small spoons of edible salt, then knead the pig skin to remove the residual oil and fishy smell on the pig skin, scrub for 2-3 minutes and rinse it with water, and rub it 2-3 times repeatedly until the water becomes clear and translucent. In the process of kneading, edible salt can remove the residual oil and fishy smell on the pig skin.

Add an appropriate amount of water to the pot, blanch the cut pork skin again after the water boils, boil for about 1 minute and take it out, after this step of blanching, the fishy smell and oil of the pig skin can be basically removed.

Put the blanched pork skin into the pressure cooker, add 3 times the water of the pork skin, and add a little green onion and ginger slices. The amount of water should be determined according to the pig skin after the grease is removed, and there are about 600 grams left after the grease is removed from the 1000 grams of pig skin, so 1800 grams of water is added here. If you use an ordinary soup pot to cook, you need to add 4-5 times the water of pork skin and cook it for 60-80 minutes. If steaming, add twice as much water as the pork skin and steam over high heat for 60-80 minutes.

After the pressure cooker is steamed, start the timer, cook on high heat for 20 minutes, then turn off the heat, after the pressure cooker is relieved, pour the boiled pork skin jelly into a suitable container (stainless steel basin or fresh-keeping box), add an appropriate amount of salt to taste, a little dark soy sauce to adjust the color, and stir well.

After cooling, put the jelly in the refrigerator for refrigeration and storage, refrigerate for more than 6 hours, so that the jelly can be completely formed and then take out the slices.

You can boil more skin jelly at a time, put it in the refrigerator and refrigerate, and you can eat it for three days at a time, which is particularly trouble-free.

Tips:

1. Cook the skin jelly in a pressure cooker, the ratio of pork skin to water is 1:3, and cook on high heat for 20 minutes; Cook the skin jelly in a soup pot, the ratio of pork skin to water is 1:4.5, and simmer for 60-80 minutes on low heat; Steamed skin jelly in water, the ratio of pork skin to water is 1:2, and steamed over high heat for 60-80 minutes.

2. If you want the pork skin jelly to taste without fishy smell, the pig skin must be repeatedly scrubbed to remove the residual oil and impurities on the surface of the pig skin.