打冻

Cooking the Aspic

皮冻做法： 1、原料：一个猪蹄,一斤猪皮,半只鸡,约1斤半即可,最好是跑山鸡。 2、猪蹄猪皮用凉水泡透,猪蹄切两半,猪皮切成10厘米见方块,焯水后,加花椒大料包和姜片炖煮,水量略多,大约要炖煮一个半到两个小时,猪皮煮到用筷子夹不起来,一夹就断的时候为好。将猪蹄猪皮捞出后,切小块。

The staple material of the aspic is the soup of the pig's head and feet,which should be stewed slowly so that the skin gelatin can be fully dissolved and the soup become thick and creamy.The success of making the aspic lies in two factors:the amount of water and the seasoning and coloring.If there is too much water,the soup would not be thick enough for the aspic to take shape;deficient in water,it would taste tough and be so short in supply that it runs out after two or three meals while normally it should last till the middle of the 1st lunar month at that time.Seasoning is even more of a skill in that the color and degree of saltiness should be seasoned when the soup is still hot and it tastes differently when temperatures vary,which makes it harder to master.