How to Make Crystal Jelly Salad

Main ingredients:Pigskin
Ingredients:Ginger,Sichuan peppercorns,Star anise, cinnamon
Seasoning: salt, cooking wine
Dipping sauce: garlic paste,vinegar,dark soy sauce, sugar,sesame seeds, oil, green and red chili peppers Procedure:
1. Soak the pigskin in water for half an hour, initially scrape off excess fat, then wash thoroughly.
2. Put the pigskin in a pot with a piece of ginger, a few Sichuan peppercorns, and bring to a boil; add an appropriate amount of cooking wine, simmer on low heat for about 5 minutes.



3. Remove the cooked skin from the pot, carefully remove all fat inside and clean out any hair, cut into thin strips after washing again.



4. Add the skin strips to a small pot, rinse with water, add another piece of ginger, several Sichuan peppercorns, one star anise, and a small piece of cinnamon, bring to a boil; add a little cooking wine, switch to low heat and simmer for 1.5 to 2 hours until the sauce is thickened, then turn off the heat, stir in a bit of salt, let it cool slightly before pouring into a sealed container, allow to cool completely in the refrigerator for more than 3 hours.



Tips:



1. The pigskin must be blanched first; after cooking, it is very easy to remove fat, hair, and impurities.
2. You can add spices according to your preference when boiling the pigskin; I don't like a strong flavor so I use fewer of them.
3. The ratio of water to pigskin should be approximately 3:1; after cooking, it is about 1.5:1, this results in a very chewy and resilient texture. For a softer texture, you can add more water.
4.
Pigskin jelly It needs to be refrigerated in summer, and can set at room temperature in winter. 5. Before eating, cut into pieces of any shape; the dipping sauce can also be adjusted according to your preference.
Cut into pieces before eating, the shape is arbitrary.