Pork Skin Jelly for Soup Dumplings
Basic pork skin jelly for soup-filled buns (guantangbao). Use a skin-to-water ratio of 1:2. Boil the pork skin until tender, blend or finely chop, then strain.
Ingredients
pork skin (washed)
500 g
water (skin to water ratio 1:2)
1000 g
ginger slices
to taste
cooking wine
to taste
scallion
to taste
salt
5 g
MSG
2 g
chicken bouillon
2 g
Instructions
1
Blanching
Add water to a pot along with ginger slices, cooking wine, and scallion. Bring to a boil over high heat, add the pork skin, blanch briefly, then remove and drain.
2
Simmering
Place the pork skin in a clean pot, add water (skin to water ratio 1:2), scallion, and ginger. Bring to a boil over high heat, then reduce to low and simmer for about one hour until completely tender. Season with salt, MSG, and chicken bouillon.
3
Grinding and Straining
Remove the pork skin, grind it with a meat grinder, then return it to the original soup. Bring to a boil over medium heat, strain and reserve the liquid, let it cool, then refrigerate until set.
