I don't know if anyone like me, when I buy meat, I say that my family's knife is not fast, and the meat skin directly lets the meat-selling master cut it off. Or even if you take it home, but because of the less meat you buy, the half-star skin is so hard to cut, and finally it is discarded. Unless you want to make braised pork! Other times are throwing! ! One day I went to the food bloggers and strolled. I saw that the meat skin made by the skin was very attractive to me. The crystal clear reminds me of my father’s pig skin frozen when he was a child. ! Suddenly I can do this! And the skin is definitely a good thing, and the rich collagen is a good beauty food. do! ! Where can I buy meat skins? It seems that I have never seen a single skinned skin! Hi! A little bit yo! I really regret the shameful behavior of discarding food! ! This reminds me that my dad always said to me: "The ruined family! When you are hungry, you will not throw things away!" The skin is finally boiled enough. Every time I buy meat, I store the skin in a fresh-keeping bag and store it in the refrigerator. Before going to Yan's home, I looked at the specific practices. It was super simple and it was very successful to make a crystal clear, soft and smooth fleshy skin! ! ! I will not throw pig skin anymore in the future~~~~~~~~ Nutritional value of pig skin The main components of protein in pigskin are collagen and elastin. Collagen protein accounts for 85% of the total protein of pigskin. It has many health effects and can maintain the elasticity of the body's blood vessel wall, bones, cartilage, skin and tendon. It also has positive effects on the healing of the wound and the growth of the bone. The skin has a great help in delaying the aging of the body. In addition, the pig skin is sweet, cool, has a pass through the veins, slips the skin, removes heat and detoxification.
Wash the pig skin into the water and cook it. Cook until chopsticks can be inserted lightly to turn off the fire.
Remove the pigskin and scrape the remaining fat on the knife with a knife.
Then cut the scraped pig skin into filaments
Put it in the clear water without the pig's skin and cook it again. Boil the fire and cook for 1 hour on low heat.
Cook until the soup is thick, turn off the heat, add salt and mix well.
Pour into the crisper and cover it.
Take out the formed skin jelly, slice it and add vinegar, green onion or your favorite seasoning.