A dish that takes time is not as authentic as the Northeast jelly. However, I have made it several times and feel it is very delicious. I specially share the practice!
500g pig skin
5-8 ginger slices
Proper cooking wine
Proper amount of water
Appropriate amount of mustard
Proper raw extract
Step 1Clean up the pigskin, put it into the pot, add water to cover the pigskin, add 4-5 pieces of ginger, an appropriate amount of cooking wine, and blanch.
Step 2Boil the water, continue to cook for a while, and let the pig skin boil to the color shown in the figure.
Step 3Add an appropriate amount of warm water into the vegetable washing pool in advance, pour the boiled pig skin into it, and slowly cool down.
Step 4Take out the pig skin, scrape the fat on the pig skin with a knife, and clean the pig hair on the pig skin until it is as shown in the figure. Very clean pig skin. Clean it.
Step 5Cut into filaments as shown in the figure. Don't be too wide. Try to be the same length. Rinse twice with cold water.
Step 6Add more than half of the pot of water and 3-4 slices of ginger.
Step 7Add the cleaned pig skin.
Step 8Pour in 10-15g cooking wine.
Step 9Clean the shallots, beat them into green knots, put them in, open the fire, cover the lid and stew.
Step 10Boil slightly and skim off the foam. Boil over high heat and turn to low heat.
Step 11This is the effect of stewing for an hour. The soup has been boiled white.
Step 12Continue to simmer over low heat for half an hour, and the soup has become less and thicker. Pick out the onions and ginger.
Step 13Clean the original toast boxes of the two ovens, and pour the stewed pig skin and soup into the mold, just 2 ~ 3 cm high. In winter, put it at room temperature to completely cool and set. Frozen solid.
Step 14Pour out the frozen skin, cut it into blocks of appropriate size, match it with a material plate, add a little mustard to the raw soy sauce, and dip it into the material to start directly.