Pork skin jelly, as a traditional Chinese delicacy, not only has a unique taste, but also is rich in collagen, which has a good maintenance effect on the skin. However, many people often make pork skin jelly because of cumbersome steps or improper methods, resulting in a poor taste of the finished product. Today, I'm going to share with you a delicious and easy way to make pork skin jelly, so that everyone can enjoy this delicious dish easily.
First of all, we need to prepare the following ingredients: 500 grams of pork skin, 3 slices of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, and appropriate amount of chives. When choosing pork skin, try to choose a pork skin with a moderate thickness and not too much hair, which will make the pork skin jelly taste smoother.
In the first step, the skin is cleaned to remove hair and impurities from the surface. Then, put the pork rind in a pot, add enough water, add the ginger slices and cooking wine, bring to a boil over high heat, then turn to low heat and cook for 20 minutes. The purpose of this step is to remove the fishy smell and impurities from the pig rind.
The second step is to remove the boiled pork skin, let it cool slightly, and then scrape the grease on the inside of the pork skin with a knife. This step is very important because the fat will affect the taste and coagulation of the pork skin jelly. After scraping it off, cut the pork rind into thin strips and set aside.
The third step is to take a clean pot, add an appropriate amount of water, put the shredded pork skin into the pot, boil over high heat, turn to low heat and cook for about 1 hour. During the cooking process, it is necessary to stir constantly to prevent the pork skin from sticking to the bottom. At the same time, you can add the right amount of salt, light soy sauce and dark soy sauce to taste according to your personal taste.
Fourth, when the pork skin is boiled until it is soft and the soup becomes sticky, you can add an appropriate amount of rock sugar to taste. Rock sugar can not only increase the taste of pork skin jelly, but also make the color of pork skin jelly more attractive. Continue to cook for about 5 minutes until the icing sugar is completely melted.
In the fifth step, pour the boiled pork skin jelly into a clean container, cool it slightly, and put it in the refrigerator until it solidifies. The refrigeration time can be adjusted according to personal preference and the temperature of the refrigerator, generally taking 4-6 hours.
Sixth, when the pork skin jelly is completely solidified, it can be taken out and cut into pieces. When cutting, you can use the back of the knife to gently tap the bottom of the container to make it easier to demold the pork skin jelly. The sliced pork skin jelly can be eaten with chives, minced garlic, chili oil and other seasonings, and the taste is delicious, smooth and delicious.
In addition to the above basic practices, we can also make some innovations and experiments according to personal tastes. For example, you can add some of your favorite ingredients to the pork skin jelly, such as shiitake mushrooms, fungus, shrimp, etc., to make the taste of the pork skin jelly more rich and diverse. In addition, you can also cut the pork skin jelly into shreds or blocks, and eat it with cold skin and cold noodles, which is also a very good try.
In short, making pork skin jelly is not complicated, as long as you master the right methods and skills, you can easily make pork skin jelly that is both delicious and simple. I hope that everyone can enjoy the food while also feeling the fun and sense of accomplishment in the production process.