Homemade pork skin jelly

Cooking Instructions

1. Blanch the pork skin, put the green onion and ginger cooking wine, boil the water for 2 minutes, don't cook it for too long, otherwise it will be easy to break when scraping the oil. After blanching, the grease on the pig skin is scraped clean, the pig hair is plucked clean with tweezers, this step occupies the hand and does not take pictures, the processed pig skin is cut into small strips or scissors cut into small strips, I am cut, save effort. Then rub with baking soda and white vinegar, and wash it several times with water in order to rub off the residual oil.

   

2. Put star anise, green onion and ginger on the washed pork skin, boil water over high heat, turn to low heat and boil, put more water, because it takes 1 hour to boil.

   

3. After 1 hour, add salt and light soy sauce and continue to simmer for half an hour

   

4. Just look at the soup when it is sticky, or put it out and feel sticky when you touch it with your fingers, put it in a water-free and oil-free container, pick out the star anise onion and ginger, and then put it in a cool place to cool

   

5. After cooling, it will solidify into jelly, and it is easy to demold, buckle it on the cutting board, and cut it into small pieces

   

6. The way to eat in Tianjin is to pour laba vinegar and eat laba garlic. Crystal clear, not greasy at all, melt in the mouth, quack delicious.