A bite of pig skin jelly

A bite of pig skin jelly, except for the hair, the pig skin is put into appropriate seasoning, and it is boiled for a long time, so that the boiled soup contains a certain amount of skin glue, and then it is cooled. After cooling, the pig skin and the soup will solidify together, and it can be eaten with seasoning. Because it is eaten after cooling, cooling can be said to be freezing, so it is called pigskin jelly. Production method: 1. After the pigskin is depilated and washed, put it directly into a pot with boiling water, and boil it slightly, not for too long (the purpose is to make the pigskin cleaner, and boiling it for too long will make the jelly of the pigskin not solid enough, which will affect the taste). Generally, 2-3 minutes is enough, or directly boil the pigskin with hot water until it is soft (water is turned on and off), and then scrape off the hair and oil. 2. Cut the pigskin jelly without hair and oil into shreds or dices, put it in the pot, put cooking wine to remove fishy smell, increase the material (wrapped with sand cloth, including star anise/pepper/cinnamon/angelica dahurica/fragrant leaves, etc.), and add salt, onion and ginger. Take a pressure cooker, put twice the amount of water in pigskin, take it out on medium fire for 20 minutes, then take out aniseed and ginger, put it in a container to cool, and it will freeze. Note: spices are best wrapped in gauze. Otherwise, pepper is very numb. Don't pour too much water, and pour too little water. Too much water is difficult to freeze. 3. If the pressure cooker is not used, after the ordinary fire is boiled, change to medium and small fire and cook for more than two hours. Use chopsticks to touch the skin juice, and touch the skin soup with your hands to feel very thick and sticky. It will be fine at this time. The key to freezing is that the soup must be thick and sticky, and it can only be hard and firm after cooling. Pour it into a deep container with a cover, spread some oil around it, cool it a little, naturally freeze it in winter or put it in the refrigerator to become frozen, and cut it the next day. It was successful, the color was fresh and bright, the taste was elastic and the taste was refreshing.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)