Crisp and Elastic Crystal Jelly as an Appetizer

In winter, people in the northern regions like to make meat jellies.Chicken jelly,Pigskin jelly, fish jelly,pork shank jelly, and so on. The ingredients used to make meat jellies are diverse, resulting in a variety of flavors.

Boiled meat broth is placed in a basin on the window sill, and after some time it congeals into clear and chewy jelly.Cut a few pieces when you want to eat them, season with garlic paste,mature vinegar,

and mix with sesame oil. The cool jelly is refreshing and light, offering a unique flavor in the cold season.Crystal skin jelly ---- a favorite condiment for northern men during drinking sessions. Ingredients: 750g pigskin, 1 small piece of fresh ginger, 1 teaspoon of salt

1 Clean the pigskin and boil it until the meat skin slightly swells; remove when a toothpick can pass through it.2 Let the pigskin cool down, then use tweezers to remove any remaining hair. Use a knife to scrape off the fat on the inner side of the pigskin. This step is crucial; only by scraping off all the fat from the inner side of the pigskin can you make clear and elastic jelly without any grease.After this processing, the soup made from boiling the pigskin will be free of oil. The resulting skin jelly will be crystal-clear and refreshing when eaten. 3 Cut the pigskin into strips of varying widths after it has cooled down.

4 Reboil the pigskin strips to remove any residual fat, ensuring a cleaner texture.

5 Transfer the cooked pigskin to a sandpot with an appropriate amount of water (a ratio of 1:3 for pigskin to water is recommended for a smoother jelly).

6 Add ginger slices to reduce the fishy smell. Boil over high heat, then add salt and switch to low heat to simmer for about 40 minutes until the soup thickens.7 Once cooled slightly but still viscous, transfer the pigskin broth into a clean container, cover with plastic wrap, and refrigerate. The finished skin jelly will be crystal-clear without any oil, offering a refreshing and crisp texture.

After cleaning the pork skin, cut it into thin strips of any width. Put the pork skin strips in a pot and boil again to clean off any remaining fat, making the pork skin cleaner.

Pour the cooked pork skin into a sandpot. Add enough water (the ratio of pork skin to water should be about 1:3; less water will result in a smoother jelly), add ginger for deodorizing, and bring it to a boil over high heat.

After boiling, add fine salt and switch to low heat to simmer for about 40 minutes until the soup thickens.

Let the pork skin broth cool slightly to be somewhat viscous, then pour it into a clean container, cover with cling film, and refrigerate. The finished porkskin jelly is clear and transparent, fat-free, and has a refreshing texture.