Many friends have praised the meat jelly I made, and I am so glad. Today, I will share with you my method of making meat jelly, hoping that all friends can taste its delicious flavor, and at the same time, I sincerely invite everyone to give me more advice.
1: For one catty (about 0.5 kg) of pork skin, blanch it in boiling water for 15 minutes. (Discard the water.)
2: Scrape off the fat. (It must be scraped clean; don't be lazy.)
3: Put fresh water in the pot along with green onions, ginger, and garlic (if you want a crystal-clear jelly, do not add star anise). Once the water boils, add the pork skin and cooking wine. Boil uncovered on high heat for 5 minutes, then remove the pork skin. (Discard the water.)
4: Cut the pork skin into thin strips.
5: Place the pork skin strips back into a fresh pot of water. Use five times the amount of water compared to the pork skin. The water should not boil vigorously, otherwise, the jelly won’t be clear. When the water is partially boiling, skim off all the foam, then simmer on low heat for 5 to 8 hours. (I use the warm function of the rice cooker, which saves effort. If you start in the evening, it will be done after a night of slow cooking.)
6: After it’s done, add salt. If you prefer a bit of color, you can add a little soy sauce. Pour it into a shallow container so that the pork skin spreads evenly, resulting in an excellent texture. Place it in the refrigerator's chilling compartment until it solidifies.
7: Slice it and serve with some garlic sauce. Wow!