How to Make Crystal Pig Ear Jelly
Crystal Meat Jelly Pigskin is a nutritious and delicious dish, easy to make.The key to making this dish taste good is the ingredients and steps. Jiemishou.com will detail how to make Crystal Pigskin Jelly in a simple way for everyone. Crystal Pigskin Jelly
Making Ingredients Ingredients Introduction
Pork Skin (400 grams) Water (as needed) Salt (as needed)Soy Sauce(as needed)
Steps to make Crystal Pigskin Jelly:
1. Take out the pigskin saved from previous meat purchases and defrost it. Wash thoroughly.
2. Place water in a pot, bring to a boil, add pork skin, and cook for five to six minutes on high heat.
3. Remove when the skin can be pierced with a toothpick, as shown in the picture.
4. Use a knife to scrape off all the fat inside, ensuring no oil remains; also remove any hair from the outside of the skin using tweezers. Clean both sides of the pigskin thoroughly.
5. Cut the cleaned skin into thin strips.
6. Further cut these strips into small pieces. As shown in the picture.
7. Rinse the diced skin with slightly warm water around 40 degrees Celsius using your hands.
Drain after washing.
9. Next, place the diced skin in a bowl of about 40-degree warm water. The ratio of pigskin pieces to warm water is 1:2; one cup of pigskin with two cups of water. I used the same container for measuring as shown. Not by weight, but using containers.
10. Cover the bowl containing the pigskin pieces with plastic wrap, poke a few small holes in it.
Place in a pot and cover. Start timing after boiling.Steam for 60 to 80 minutes; I steamed for 70 minutes from cold water.
12. After steaming, remove while still liquid. Cool until solid, then refrigerate for at least 12 hours (I kept it overnight in the refrigerator).
After chilling overnight, you will have a clear and translucent meat jelly. Cut into small pieces or thin slices, serve on a plate.
14. Adjust to taste with soy sauce, vinegar, salt, sugar, and garlic paste for dipping or mixing.Vinegar,
15. A crystal clear collagen protein.Egg whites. 16. Finished product.
16. Finished product.
