When making pork skin jelly, add more "2 ingredients", keep in mind the 3 tricks, the skin jelly is crystal clear, fragrant and has no fishy smell.
The Chinese New Year is approaching, and after the reunion dinner, many families will start to entertain guests, from the first day of the new year to the fifteenth day of the new year, they are busy. When it comes to hospitality, appetizers are essential, do you have any special dishes? The older generation's favorite pork skin jelly counts!
In the past, the economic conditions were not good, and there was no decent appetizer for the New Year, so my mother went to the butcher in the village to buy a few catties of pork skin, boiled into pork skin jelly, and after it was done, it was crystal clear, soft and glutinous to eat, it was a very good appetizer, and even children who did not drink alcohol rushed to eat, it was really delicious.
Now that the conditions are good, many families still retain this habit and make some pork skin jelly during the New Year's holidays. The method of pork skin jelly is simple, but many people do not make it well, the color is black and turbid, and the fishy smell is heavy, and it is easy to break.
In the cooked food area of the supermarket, you can also buy pork skin jelly, but ** is too expensive, 20 yuan a catty, and the pork skin in the vegetable market is only 6 yuan a catty, or it is cost-effective to do it yourself. Today I will share with you the method of pork skin jelly. If you want to make some unique appetizers for the Chinese New Year, why don't you learn from me, it's delicious, saves money, and can also be beautiful.
To make pork skin jelly, many people think that the pig skin is shredded and boiled in water, which is wrong, there are many tricks, if you don't understand, the pig skin jelly is not easy to form, the color is turbid, and the smell is very big.
I have been doing pork skin jelly for more than ten years, and I have summed up some experience, as long as I add "2 more ingredients", I can make the pork skin jelly clear and translucent, no fishy smell, and the taste is smooth and chewy, let's take a look.
Pork skin jelly] Prepare fresh pork skin, ginger, green onions, chives, garlic cloves, salt, soy sauce, balsamic vinegar, oyster sauce, sugar, sesame oil, and chili oil.
1. Put the fresh pork skin into the basin, add a spoonful of edible alkali, then pour in an appropriate amount of water, and rub it with your hands for 5 minutes. Rinse with water and add a spoonful of cooking oil to scrub. Add 2 more ingredients, the first one is edible salt. Edible alkali has the effect of removing oil and odor, which can wash off the oil and fishy smell on the pig skin, so that the pig skin is cleaner and the pig skin jelly will not be turbid.
2. Wash the pork skin in a pot under cold water, add ginger slices and cooking wine, cook on high heat for 5 minutes, remove and scrape off the remaining pig hair on the surface with a knife. Then turn it over and scrape off the white layer of fat inside. If it is not scraped, the fat will emulsify when cooked, and the pork skin jelly will become cloudy and not translucent enough. This is a very important step that many people don't do.
3. The scraped pork skin can not see a little grease, it is very refreshing, cut into thin strips after washing, put it in a basin and add a spoonful of salt, and rub it with your hands for a while. Add 2 more ingredients, the second is edible alkali, wash the pig skin with edible alkali, which can further remove the oil on the pig skin and ensure that the color of the pig skin jelly is bright. Wait until the water is clear, remove the pork rind and drain.
4. The first few steps are all in the processing of pig skin, and only after the pig skin is cleaned, can a bright and refreshing pig skin jelly be made. Many people simply blanch the water and do not treat the pork skin, resulting in the cooked pork skin jelly being cloudy in color and smelling very fishy, so it must not be delicious. Everyone should remember to use edible alkali and salt to treat pig skin.
5. Pour the shredded pork skin into the pot, add green onions, ginger slices, add an appropriate amount of salt, and pour in some water. Boiling pork skin jelly, how much water to add is very important, more water pig skin jelly will not be formed, remember a ratio on the line, that is, 1:3, a pound of pig skin three pounds of water, boiled to 1:2 when it is almost the same.
6. After boiling on high heat, turn to low heat, boil for about 1 hour, the water is less than 1:3, and the pork skin can be broken with chopsticks, this state is OK. Take out the green onion and ginger slices, boil the pork skin without adding too many spices, and the green onion and ginger can be fishy. If you want the color of pork skin jelly to be crystal clear, you must not add soy sauce, otherwise the color will be black.
7. Prepare a container, pour the cooked pork skin into it with the soup, let it cool and put it in the refrigerator for one night, and after solidifying, it can be demolded and cut into small pieces. Look at the colors, they are all translucent, very appetizing, put them on a plate for later use. Then mix a sauce, splash the minced green onion and garlic with hot oil, add soy sauce, balsamic vinegar, oyster sauce, sugar, sesame oil, chili oil, and stir well.
Skill summary] Cooking pork skin jelly, these tips should be kept in mind to ensure that the skin jelly is translucent, fragrant and has no fishy smell.
1. Wash the pork skin with edible oil and salt to remove grease and odor.
2. After blanching the pork skin, scrape off the fat in the inner layer to ensure that the skin is frozen and not turbid.
3. The ratio of pig skin and water is 1:3, the skin jelly is easy to form, and the Q bomb is not fragile.
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