What is the ratio of pork skin to water? Teach you the correct way, Q bomb is firm and has no fishy smell

Making pork skin jelly is a technical job, and it is also a test of patience, and there are many details that need to be paid attention to if you want to make it delicious and beautiful. Many friends make jelly at home, which either has a fishy smell, or does not solidify, or is turbid and opaque.

The following shares the specific method of skin jelly, grasp the ratio of pork skin and water, and then do a good job of "three boils and one rub", so that the skin jelly you make has a Q bomb and no fishy smell.

--- [Homemade Skin Jelly]---

Prepare ingredients: 1000 grams of pork skin, a green onion, a piece of ginger, an appropriate amount of salt, an appropriate amount of water, and a little high liquor.

Steps:

1. Add an appropriate amount of water to the pot, put all the pork skin in a pot under cold water, boil over high heat, then skim the foam on the surface, add a little high liquor, and continue to cook for 2-3 minutes to remove the fishy smell of the pig skin. Here is the first boil, probably to remove the fishy smell of pork rind; More of the purpose is to soften the skin and better remove the grease and hair.

2. After blanching the pork skin, remove the residual hair on the surface of the pig skin, and then scrape off the residual oil on the pig skin with a kitchen knife while it is hot.

3. After all the hair and grease on the surface of the pigskin are cleaned, cut the pigskin into shreds with chopsticks.

4. Put the cut filaments in a basin, add two small spoons of edible salt, and then scrub vigorously with your hands for 2-3 minutes to remove the residual oil on the pig skin, which can also effectively remove the fishy smell of the pig skin. Scrubbing with refined salt must be a must, which can effectively remove oil and fish.

5. Add an appropriate amount of water to the pot, put the washed pork skin in a pot under cool water, add a little high liquor, skim off the foam after boiling over high heat, and continue to cook for 2 minutes. This is the second cooking, and after this cooking, the fishy smell and grease of the pork skin have basically been removed.

6. After taking out the pork skin, rinse it several times with clean water until the water becomes clear and transparent.

7. Add the cleaned pork skin to the pressure cooker, then add 3 times the water of the pig skin, add a little green onion and ginger slices, then add an appropriate amount of salt to taste, cover the pot, start the timer after the pressure cooker is steamed, and press on high heat for 15-20 minutes. Use a pressure cooker or a casserole with good heat preservation effect to boil the skin jelly, and the ratio of pork skin and water after removing the fat is about 1:3; With an ordinary soup pot, the ratio of pork skin to water is about 1:4; If the method of steaming is adopted, the ratio of pork skin to water should be kept at about 1:2.5. Here is the third boil, the ratio of pork skin to water, and the cooking time must be mastered.

8. After the pork skin is boiled, the collagen will seep out, stir it with a spoon, you can clearly feel that the soup has become thicker, pour the boiled skin jelly soup into the container, and wait until it is completely cooled and put it in the refrigerator for more than 6 hours to slice.

9. Add a little minced garlic, two teaspoons of aged vinegar, one teaspoon of light soy sauce, a little chili oil and sesame oil to the bowl, stir well with chopsticks, and serve with the chopped skin jelly.