How to make delicious pork skin jelly
Meat Pork skin This is a food invented by Manchus, among the 56 ethnic groups in China, some foods, dishes, eating methods, and preparation methods of minority ethnic groups are increasingly popular and accepted. There are also different extensions and developments here, introducing how to make delicious pork skin.
How to make delicious pork skin:Soybean milk Pork skin
Ingredients Preparation
Pork skin, minced garlic,soy sauce, vinegar , salt, chili oil. Method steps
1. Wash the pork skin, put it in a pot to cook for 3 minutes;
2. After cooking, remove the fat and pig hair, wash it clean;
3. Cut the skin into small strips, put it in a vacuum bag after weighing 100g, and store it in the freezer for consumption; you can take it out and thaw it when needed;
4. Take 100g and put it in a soybean milk machine, add water to the lowest water level 1L, choose "eight treasure/
rice porridge" key;5. Lay a layer of food-grade film in the vacuum box to prevent sticking to the bottom when pouring out; 6. Pour the main cooked pork skin water into the vacuum film, place it in the refrigerator after cooling, and it will become pork skin after one night;
7. Heat the pot, add oil, add
ginger
minced garlic, stir-fry until fragrant, turn off the heat, add minced garlic, soy sauce, vinegar, salt, and stir-fry with the residual heat in the pot, pour it into the pork skin, and add chili oil if desired.Delicious pork skin: Braised pork skin Ingredients preparation Pork skin 500g B: 3 teaspoons of soy sauce, 1 teaspoon of old soy sauce, 1 teaspoon of rice wine, appropriate amount of salt;
C: appropriate amount of minced garlic, appropriate amount of minced ginger, 2 teaspoons of chili oil,
white sugar
0.3 teaspoon, a little salt,
chicken broth
a little,sesame oil 1 teaspoon, 1 teaspoon of soy sauce, 2 teaspoons of vinegar.Method steps 1. Wash the pork skin, use a knife to scrape off the surface dirt and remaining hairs, cut it into small pieces, put it in a pot, add an appropriate amount of water, and cook for about 5 minutes, then take it out;2. Cool it with cold water, then scrape off the grease inside the pork skin with a knife, remove the pork skin inside, and then cut it into 3cm x 2cm long strips; 3. Put the pork skin, green onion segments, ginger slices, bay leaf, and flower into the electric pressure cooker, add enough water, set it to the meat mode, boil, skim off the foam, then cover the pot and stew for 30 minutes, turn off the power;
4. Filter out the green onion, ginger, spices, and foam in the meat broth, pour the meat broth and pork skin into a vacuum box, let it stand at room temperature or in the refrigerator overnight, and it can be eaten after solidification.
Pork skin's nutritional value
Pork skin contains
most of the protein
in it is collagen, which is beneficial for the water-holding capacity of cells, so it is very good for the skin, it can maintain elasticity and moisture.
Eating regularly can maintain skin elasticity and reduce the appearance of wrinkles, with a beautifying effect.
Instructions for making frozen meat jelly: Cut the frozen meat skin into small pieces and mix with C in a small bowl. Spread on the meat skin.
Tips
Make sure to remove all the fat from inside the meat skin. It's best to wrap the spices in cheesecloth, as picking them out one by one after cooking would be very difficult.
How to make delicious meat jelly – Crystal Meat Jelly
Ingredients
Pork Meat skin: 500g Sichuan peppercorns A small amount Star anise 1 piece
Ginger: 2 slices
Green onion: 1 pieceMethod:1. Wash and remove the fur from the pork skin. Then, place the pork skin in a pot with water, add the pork skin, and bring to a boil over high heat.
Reduce the heat to low and simmer for 1 minute, then remove the pork skin, cool it, and drain any excess water;times;2. Remove the white fat on the inside of the pork skin with a knife, remove the fat from inside the meat skin, and then cut it into 3cm x 2cm rectangles;
3. Place the meat skin, green onion pieces, ginger slices, star anise, and Sichuan peppercorns in a pressure cooker with enough water. Cook on the meat setting until boiling, then skim off any foam and cook for 30 minutes with the lid on; then turn off the power.
4. Filter out the green onions, ginger, spices, and foam from the meat juice, then pour the meat juice and meat skin into a container. Let it stand at room temperature or in the refrigerator for one night before consuming.
Nutritional value of meat jelly
Meat jelly contains Protein Most of the protein in meat jelly is collagen, which is beneficial for the water-holding capacity of cells, so it is very good for the skin, keeping it elastic and supple. Regularly eating meat jelly can maintain skin elasticity and slow down the appearance of wrinkles, giving a gradual beautifying effect.
