How to make the pressure cooker stewed meat jelly? In our northern winter, the common dish is the jelly, which is also called the "skin offering" in some places. That is to say, the broth is a kind of delicious food solidified in a variety of ways. Nowadays, many families have the pressure cooker. Let's share the method of making the meat jelly with the pressure cooker.
Ingredients: fresh pork skin, salt
Method:
1. Blanch the skin of the fresh meat with boiling water, set it to shape, cool it in the air (I used cold water, faster), and clean the skin further.
2. Cut the skin into strips of the same length and put it into the container, with the amount nearly flush with the container mouth.
3. Sprinkle the right amount of salt and water (without skin). Add a small amount of water into the pressure cooker, put it into a steaming rack, put the container of meat skin on the rack, cover it, put on the safety valve, and stop the fire.
4. Ten minutes later, the fire starts to ring. When the pot is cold, open it again. Be careful of being scalded by the hot air (I made it the night before and opened it the next morning).
5. When it's cold enough, put it in the refrigerator for one or two hours, then it's OK.
Editor's note: generally, a good pig skin jelly with garlic sauce is the best. If you have an electric rice cooker at home, you can also use the electric rice cooker to make the jelly. This is also the best way to use the heat preservation key until dawn after boiling.