Crystal Aspic
Remove the fat from pork skin and wash clean. Add scallion, Sichuan pepper, and dried tangerine peel, then simmer over low heat until tender. Cut into thin strips and cook again until thick and sticky. Strain and set aside to cool into a firm jelly.
Ingredients
Pork skin (trimmed of fat, washed)
per 500 g
Water
1 dou (~10 L)
Scallion
a pinch
Sichuan pepper
a pinch
Dried tangerine peel
a pinch
Instructions
1
Step 1
Trim the fat from the pork skin and wash it clean. For every 500 g of pork skin, add 1 dou (~10 L) of water along with a pinch of scallion, Sichuan pepper, and dried tangerine peel. Simmer gently over low heat until the skin becomes soft, then remove the skin from the broth.
2
Step 2
Finely slice the cooked pork skin into thin strips. Return the strips to the original broth and simmer again until the mixture reaches a medium-thin consistency. Strain through a cloth and let it cool until it sets and solidifies.
3
Step 3
Cut the set jelly into thin slices and serve drizzled with vinegar.
