Material: pigskin 1500g.

Accessories: edible alkali 40g, vinegar essence 30ml.

Seasoning: 50g of onion, 30g of ginger, 25g of salt and 25g of monosodium glutamate.

First of all, careful selection of materials and careful operation of initial processing.

1, put the skin in a pot and cook until it breaks. Take it out and cool it a little, then scrape off the fat and residual hair with a knife and cut it into thin strips.

2. Put the changed skin into a basin, add 1% hot alkaline water and 1% hot vinegar water to scrub until the skin is white and smooth, and then rinse it twice with clear water.

Key points of primary processing and production:

1. It is very important to make frozen pigskin. Don't use black pigskin and old pigskin. It is best to use large, flat, tender and shallow pigskin. The part with the epidemic prevention seal on the skin must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.

2. The cooked fat and the residual hair on the cooked skin must be scraped clean, otherwise the fat will gradually dissolve in the soup and form small particles, which will affect the transparency of the jelly.

3. The purpose of cutting the skin into thin strips is to increase the surface area of the skin, which is beneficial to absorb heat and make the collagen in the skin fully dissolve in the soup.

4. Washing with alkali can wash off the residual oil on the skin, and adding vinegar can remove the odor on the skin, neutralize alkalinity and avoid nutrient loss.

Second, the fire is cooking and steaming.

Put the cleaned pork skin strips into a steel container, add boiling water (the ratio of water to pork skin is 3: 1), add onion and ginger slices, and then put them into a steamer. The water in the steamer should reach the bottom of the meat skin container and steam for about 4 ~ 5 hours. Pick up the onion and ginger, add salt and monosodium glutamate, stir well, pour into the mold and let it cool.

Production key and experience:

The water in the steamer reaches the bottom of the meat skin container, and the waterproof steaming technology is adopted, which has the advantages of shortening the heating time and making the frozen juice clear as water. Adding onion ginger can remove the odor of the skin and reveal the fragrance of the skin. If the skin juice is put into the refrigerator to cool down, the temperature should not be lower than 0℃, because the skin juice will freeze below 0℃, and after thawing, the water will be lost, it will not be formed, and the special flavor of the skin jelly will be lost.