CHINESE MEAT JELLY RECIPES

Steps:

• Because my son was arguing today and wanted to eat pork knuckle, so it’s a pity to buy the old soup for my son and throw it away because it’s better to cook the skin and jelly with this soup. The pork knuckle let the meat seller put the pig. Bring the skin to a fire, so that the boiled pig's feet will not have a greasy taste and have a slightly sticky aroma. Then put the boiling water in the pot and pour it out, then put two star anise green onions and ginger into the pressure cooker at the same time add 20 grams of cooking wine and 20 ml of star anise and press them together for 30 minutes
• Remove the pig's feet and pork knuckle and save the old soup for later use.
• It’s best to buy a large piece of pork skin. People here in Zhejiang don’t seem to eat pork skin, so they can only buy some shredded ones. The large piece of pork skin can be burned just like roasting pig’s feet. It can remove pig hair and freeze the cooked skin. There is a faint scent!
• Shave the fat on the cooked skin with a knife.
• The shaved skin is cut into small strips.
• Pour the cut pork skin into the old soup cooked in the first step and simmer for one hour and forty minutes.
• Pour the cooked meat rind soup into a small basin and pour out the oil on it with a spoon, then let it cool, cover it with plastic wrap, and put it in the refrigerator overnight.
• After putting it in the refrigerator overnight, it becomes a meat jelly. When cutting, there should be no water on the knife or on the plate.

Steps:

• Take out the skin of the meat, wash it, put it in a pot of cold water and boil it for another 3 minutes
• When it is not hot, remove the remaining fat on the skin with a razor blade. Take a piece of the skin from the pan, because the skin is all taken out and it will be hard if it is cold and hard.
• Put the sliced pork skin into another pot of water, put a spoonful of cooking wine and boil it, the oil on the skin will be cleaned up, and the skin will become soft again.
• Cut the cooked pork skin into thin strips when it is hot and very soft and ready to cut. You can process more skins at a time, cut them all into small strips, divide them into 100g portions and put them in a fresh-keeping bag for storage. Before defrosting at room temperature, you can put it in the soymilk machine to make skin freeze, which is very convenient
• Take 100 grams (I have practiced, this ratio of skin jelly is soft and elastic, and the skin jelly made by putting too much meat skin is too hard to taste bad). Put thin strips of processed meat skin into the soymilk machine, put some green onion and ginger and Put a little salt and water to the upper water level, use the grain soy milk function, you don't need to worry about it, you can just hear the prompt sound of dripping, and the skin jelly is ready; you can also use a blender to break it, but you need to pour it back into the pot. Reheat and cook for a while, which is more troublesome than using a soymilk machine
• Pour the boiled skin frozen pulp into a container. You can also filter it to make it more delicate. After cooling, put it in the refrigerator until it is completely solidified. It is best to make it at night. It will be completely solidified overnight in the refrigeration. It is very Q bomb. A large box can be cut to fill a large plate, and the prepared meat skin can be stored in the refrigerator for about 4 days. It is best to make it and eat it now, so it is very convenient to use a soymilk
• When eating, put garlic and a little salt in a garlic jar to make a puree, then add a little cold water, balsamic vinegar, chili oil and sesame oil to make a very delicious dipping sauce.