Family Recipe 36 - Pig Skin Jelly

Ingredients: Pig skin, ginger, salt, rice wine Instructions: 1. Place pig skin in cold water, add ginger slices and rice wine to remove odor, bring to a boil over high heat. After boiling, simmer for a few minutes, then remove and soak in cold water to cool (cold boiled water is not necessary). 2. Use a knife to scrape off the pig hair roots and dirt from the front of the pig skin, as well as the fat from the inner side. This step needs to be done thoroughly, the cleaner the better. 3. Cut the pig skin into strips, then rub with salt and rinse with water (rinse several times) to remove grease again. 4. Add pig skin 1: water 2 ratio to the cleaned pig skin, add ginger slices, salt (some people add soy sauce), and bring to a boil over high heat. 5. Once boiling, transfer the entire pot to an electric cooker with 4 cups of water in the outer pot. After it finishes cooking, remove the ginger slices, pour the pig skin and broth into a container, let it cool, and refrigerate overnight. Then it's ready. It is essential to thoroughly remove the fat from the pig skin. Otherwise, after freezing, a layer of lard will form on the surface of the pig skin jelly, making it feel greasy. If you don't have an electric cooker, you can steam it in a steamer for 2 hours. For dipping sauce, you can use ginger-flavored soy sauce, garlic soy sauce, etc., according to your preference. The pig skin jelly itself doesn't have much flavor.