Refreshing and cold, crisp and elastic teeth ~ sour and spicy enough! It turns out that pork skin jelly is so delicious! Half a kilogram of pork skin was packed in three boxes, and the box was not filled with pig skin, and was intended to be used as a small soup bun filling. Doing this in the summer, putting it in the refrigerator and eating it as you like, it's really nice
ingredient
Pork skin 500g
Water 1800g
2 green onions
Ginger 2-3 tablets
A little rice wine
2 teaspoons salt
A little white pepper
Chutney sauce
2 garlic heads
1 chili pepper
3 dried chili peppers
A little peppercorns
3 sprigs of coriander
1.5 tablespoons soy sauce
Fruit and vegetable vinegar 1.5 tablespoons
2 teaspoons sugar
1/2 teaspoon salt
A pinch of ground black pepper
A little white sesame seeds
1 tablespoon sesame oil
1 tablespoon of chili oil
1 pig skin as far as possible to choose the color white, less hair oil! Wash the green onion and ginger, cut the green onion into long pieces and slice the ginger.
2 cold water under the pot, the water just flooded, pour a little rice wine, cook together,
3 Boil the water and cook for 5 minutes, turn off the heat, rinse with running water, rub it clean and drain;
4 Cut the oil of the pig skin clean and pluck it; the cleaner the lard, the cleaner the skin jelly.
5 Wash and drain again after clearing the oil;
6 pieces of pork skin cut into thin strips;
7 weigh pork skin and cook together with 3.6 times the water. For example, 500g of pork skin is 1800g, add green onion, ginger slices, rice wine and boil over high heat, cook for 2 hours without lid.
8 After cooking, use a strainer to remove the floating scum, green onion and ginger, add salt and white pepper and mix well;
9 After pouring into the model and refrigerating, move to the refrigerator and refrigerate overnight. Ice for 1 and a half hours, in fact, has solidified, but it is softer, so it is best to freeze overnight. On the right-hand side is the jelly of the skin without pig skin, because it is to be used to make soup buns.
10 molded pork skin jelly, decoupled and sliced (the amount in the picture is only half a box).
11 Shallots, parsley, peppers and garlic washed with drinkable water. Finely chop the garlic, lightly cut the parsley, cut the green onion into green onions, and cut the peppers into circles.
12 Put the peppercorns and dried peppers that have been cut off from the seeds into the virgin olive oil or heat-resistant oil and heat-resistant oil and heat-resistant oil to force out the aroma (if you are not afraid of spicy, you can not go to the seeds), then add sesame oil and chili oil to cook slightly, and then remove the dried peppers and peppercorns with a strainer after wafting out the aroma.
13 Minced garlic, fresh chili rings, green onions, chopped coriander, sesame seeds, soy sauce, sugar, vinegar, salt are put into a heat-resistant container,
14 Roll the oil into the container, until the bubbles disappear, mix well, you can drizzle on the pork skin jelly and enjoy.
Tips
If you think the sauce is too troublesome, then use garlic soy sauce with vinegar and chili oil, green onions, and chopped coriander