Elastic pork skin jelly
Meticulously degreased pork skin pressure-cooked into a springy, translucent jelly that quivers on the plate and slices clean, proving gelatin craft at its best.
Instructions
- 1
This is pork skin that has been scraped of fat and washed three times.
- 2
Put them back in a pot, add scallions, ginger, and salt, and cook until slightly soft.
- 3
Rub the oil repeatedly with an appropriate amount of salt, rinse thoroughly with clean water (add an appropriate amount of water), put an appropriate amount of water into a pressure cooker, and press in this bowl for 50 minutes (forgot to take photos of the pressure cooker steps).
- 4
After cooling, use a toothpick to loosen around the edges of the small bowl, then take the aspic out of the bowl.
- 5
Cut the aspic into slices.
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Ingredients
Main Ingredients
- Pork skinto taste
- Waterto taste
- Dipping sauceto taste
Auxiliary Ingredients
- scallion segments3 section
- Ginger slices3 slice
Seasonings
- Salt3g