How to Make Collagen Soup

Crystal-clear Jelly Skin-Processed Jelly

Crystal-clear jelly is a popular cold dish made from pork skin as the main ingredient.mass-produced. Due to the collagen protein in the meat slices being similar to that in human skin, it can help delay skin aging.protein. The crystal-clear jelly has a clear and transparent texture, melts in your mouth, and is crisp. It's also very affordable, winning over many health-conscious customers.
Below are the key points and insights from my practical experience making it.
Main ingredient: 1500 grams of pork skin
：40 grams of edible alkali,vinegar essence 30ml
Seasoning: 50 grams of scallion segments,ginger blocks 30 grams, salt 25 grams,monosodium glutamate (MSG) 25 grams
One, carefully select the ingredients and operate with great care during initial processing.
1 Place the meat skin in a pot and cook until it is just done. Remove from heat to let it cool slightly. Use a knife to scrape off the fatty part and remaining hair. Then cut into thin strips.
2 Place the prepared meat skin in a bowl, add 1% hot alkaline water and 1% hot vinegar water for rubbing until the meat skin is clean and smooth to the touch. Rinse with clear water twice afterward.
Key points of initial processing:
1 When making meat jelly, selecting ingredients is very important; do not use black pork skin or old pork skin. Opt for large, flat, and tender pork skin with shallow hair follicles.Skin from areas marked with a health stamp must be scraped clean after boiling to avoid pigmentation affecting the color of the jelly. 2 After boiling, ensure all fat and residual hairs on the meat skin are removed; otherwise, the fat will gradually dissolve in the broth, forming small particles that affect the transparency of the jelly.3 Cutting the meat skin into thin strips increases its surface area for heat absorption, allowing the collagen protein to fully dissolve in the broth.
4 Rinsing with alkali removes residual grease from the meat skin, while adding vinegar eliminates odors and neutralizes alkalinity to prevent nutrient loss.
Two, use high heat for cooking; steam cook through a water bath.
Clean meat skin strips are placed in a steel container. Add boiling water (a 3:1 ratio of water to meat skin), along with scallion segments and ginger blocks. Place in the steamer and steam for about 4-5 hours on high heat.
Key points and insights:The water level should cover the bottom of the container holding the meat skins, using a water bath method that shortens cooking time while ensuring the clarity of the broth. Adding scallion and ginger removes any off-flavors from the meat skin and brings out its fragrance.
If cooling in the refrigerator, do not let it drop below 0°C. Temperatures lower than 0°C can cause the jelly to freeze, resulting in water loss upon thawing, losing its distinctive flavor.1 Clear JellyUsing half a pound of pork skin cut into pieces, two ounces of mountain yam finely chopped, ten pieces of dried shrimp (or shrimp paste), some ginger and scallions, salt. Boil with one liter of water for about half an hour before cooling in the refrigerator.
This is particularly suitable for summer consumption. Cut into small pieces after taking it out from the fridge and drizzle with lemon juice to enjoy a refreshing taste.
2 Rich JellyFor this version, prepare chicken stock first. Use half a pound of pork skin cut into pieces, add one spoon of stock, some ginger and scallions, salt. Boil with one liter of water for about half an hour before cooling in the refrigerator. This is particularly flavorful and suitable for fall consumption.

3 Fat-free Jelly
This is a jelly without any fat, suitable for those concerned about weight gain.Ingredients include half a pound of fish skin. To remove the fishy smell, add more ginger or garlic, as well as some cardamom and cubeb seeds if desired. In addition to salt, don’t forget to add sugar and soy sauce; it will taste much better! Guangdong [Skin-Processed Jelly: 5 pounds of pork skin cut into pieces, placed in a steamer until cooked through, then blended with a blender. Transfer to a container and refrigerate.]. Juice, it's particularly refreshing to eat.
2 Thick Soup Skin Jelly
This one requires preparation in advance.Broth, half a catty of pigskin cut into pieces, add a spoonful of broth, a little ginger and green onion, a pinch of salt, and about a catty of water. Boil for about half an hour then cool in the refrigerator. This one has a particularly rich taste, suitable for consumption in autumn.
3 Low-Fat Skin Jelly
This is a skin jelly absolutely free of fat, likely to be liked by MM who are concerned about weight gain. The ingredients include half a catty of fish lard. To remove the fishy smell, more ginger and garlic can be added, as well as some spices like fennel or cardamom. Besides salt, don't forget to add a little sugar and soy sauce, which will enhance the flavor!

Guangdong-style Skin Jelly: 5 catties of pigskin cut into pieces / steam on a steamer until tender, then blend in a blender. Pour into a container and refrigerate.
Steam until completely tender, then blend using a mixer. Place in a container and refrigerate to finish...