How to make crystal clear pigskin jelly?

The history of pigskin jelly can be traced back to the Qing Dynasty, which is a great invention of Manchu people. First, the pigskin is peeled off, cut into small pieces, boiled in water until the pigskin and water are in a fluid state, then put into a container, frozen and solidified at low temperature, cut into small pieces, and dipped in garlic sauce for eating, which is particularly refreshing and delicious.

Ingredients: 500g pigskin, 20g onion ginger.

Accessories: 4g salt, one piece of cinnamon, a little light soy sauce, 2 or 3 pieces of star anise.

1. Boil the water first, then put the pigskin in and cook for 5 minutes.

2. Remove the Mao Mao from the pigskin surface and scrape off the white fatty oil with a fruit knife.

3. Cut the washed pigskin into strips of 1-2 cm.

4. Add half of onion ginger and star anise cinnamon to taste.

5. After boiling for 2 minutes, pork skin strips will be served.

6. Put the pigskin into the rice cooker, add four bowls of water, add onion, ginger and star anise, soy sauce and a little salt.

7. Press the cooking function for 90 minutes, pour out the cooked pigskin soup and cover the lid.

8. Put it in the refrigerator for one night and it will solidify into crystal clear pigskin jelly.

9. Dip in the sauce.

Precautions:

1, pigskin jelly must be thoroughly cooled before it is put into the refrigerator, otherwise it will easily lead to deterioration.

2. When the pigskin jelly feels solidified, stir it with chopsticks, and you can continue to refrigerate it, so that the pigskin will not sink to the bottom.