晶瑩剔透 -- 肉皮凍 Chinese Pork Skin Aspic

 

我第一次吃肉皮凍是在新州中國人的一次聚會上，琥珀色透明的凍裏裹著一塊塊的肉皮，無論是賣相還是味道都特別好。

 

前陣子買肉做臘肉臘腸的時候看見超市有包裝好的豬皮，買了一盒回家做水晶肉皮凍當前菜吃。

 

Chinese Aspic is a dish made with mainly pork skin, where the skin are clean off of fat and cook into stock, when cooled, set into natural gelatin. The stock can be filled and flavored with spices.

 

Aspics are usually served cold with dressing and herbs as a starter, a good aspic is clear and free from impurities, which requires a lot of cleaning and slow cooking.

 

材料：

400 克 豬皮

3 杯/700克 水

2-3 片 薑片

1 根 桂皮

1 隻 八角

1 根 青蔥

1/4 茶匙 食鹽

 

Ingredients：

400 g Pork Skin

3 cup/ 700 ml water

2-3 pieces of sliced ginger

1 stick of cinnamon

1 star Anise

1 spring onion (Tie into knot)

1/4 tsp of salt

 

 

 

1. 把豬皮放入滾水裏煮 2-3分鍾後取出洗淨用一把鋒利的小刀刮去皮下的脂肪，刮得越幹淨做出來的皮凍越晶瑩剔透。重複這個步驟兩三次直至肉皮刮幹淨為止。

 

2. 把肉皮切絲/段，也可用剪刀剪。把肉皮，薑片，蔥段，桂皮，八角，鹽和水一起擺到一隻燉盅裏，加蓋隔水燉2個小時或放到一口鍋裏，爐子上大火煮滾後轉小火熬煮2個小時。

 

3. 把薑蔥，桂皮和八角取出丟棄，熬好的肉皮湯倒入一個耐熱的容器裏，稍微冷卻後擺到冰箱或屋裏比較冷的地方（冬天），肉皮湯冷卻幾個小時就會變成凝膠狀。

 

5. 切片淋上沾醬吃，我喜歡用一點自製的紅油，醬油醋和蒜蓉拌了吃。

 

1. Bring half a pot of water to boil and blanch the pork skin for 2-3 minutes, take it out and with the help of a sharp knife, scrape the underside of the skin to remove any seen fat. Repeat the process of blanching and scrapping for 2-3 times until no fat remains on the skin.

 

2. Cut the pork skin into small strips, you can use a scissor to cut it too.

 

3. Place the pork skin strips, ginger slices, spring onion, cinnamon, star anise, salt and water in a pot, cover with a lid and place it in a steamer to steam for 2 hours. You can also cook ir on the stove top by bringing it to boil then turn the heat to low and simmer for 2 hours.

 

4. Discard spring onion and spices and pour the stew into a heat resistant container, leave the container in a cold place or refrigerator for few hours until the liquid solidity and set.

 

5. Slice the Aspic into pieces, serve with your choice of sauce and dressing. Mine was served with some homemade red oil, chopped garlic, soy sauce and vinegar. 

 

留下一半等有時間做小籠湯包吃。

I also saved some for my soupy dumplings/Xiao Long Pau recipe later.
 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2017/02/chinese-aspic.html