Pork skin jelly
This recipe for pork skin jelly includes 19 steps and is shown in the picture. First, here's a picture of the finished product.
Method
- 01
Step 1
Here's a picture of the finished product.
- 02
Step 2
The pork skin I usually save from eating meat is boiled for a few minutes after removing the fat, then cut into strips and frozen. This is pork skin that has been thawed after being taken out of the freezer.
- 03
Step 3
Boil an appropriate amount of water in a pot.
- 04
Step 4
After the water boils, add the pork skin and cook for 2 minutes.
- 05
Step 5
Remove the pig skin from the water and put it in a bowl, then add one gram of baking soda.
- 06
Step 6
I rubbed the pork skin constantly with my hands, using baking soda to remove the oil. The water that came out of the water turned white.
- 07
Step 7
Wash several times until the water runs clear.
- 08
Step 8
Remove the pig skin and set it aside.
- 09
Step 9
Pour the pork skin into the inner pot of the pressure cooker and add 850 grams of water.
- 10
Step 10
Prepare scallion segments, ginger slices, and star anise.
- 11
Step 11
Put the scallions, ginger, and star anise into the pressure cooker.
- 12
Step 12
Cook using the tendon cooking mode for 40 minutes, then pressure cook using the rice cooking mode for 15 minutes.
- 13
Step 13
After releasing the pressure from the pressure cooker, open the lid and remove the seasonings.
- 14
Step 14
The pork skin was tender and the broth was thick.
- 15
Step 15
Take a clean, dry glass baking pan.
- 16
Step 16
Pour in the pork skin broth, cover with plastic wrap, and refrigerate for at least three hours.
- 17
Step 17
Remove the baking tray; the aspic has set perfectly.
- 18
Step 18
Cut a strip of aspic, then shake the knife and slice horizontally; this will cut small pieces of aspic with textured patterns.
- 19
Step 19
Plate it up, and the chewy, bouncy aspic is ready!
Nutrition
Nutrition has not been calculated for this recipe.