Northeastern-style aspic


Northeastern-style aspic
Northeastern-style aspic

This Northeastern-style aspic dish exudes star power the moment it hits the table! The translucent blocks of aspic resemble solidified amber, neatly sliced and arranged in a beautiful flower shape, nestled on a bed of crisp carrot shreds, and sprinkled with vibrant green cilantro leaves—a refreshing and festive sight. Picking up a trembling piece reveals the fine texture of the pork skin inside, bouncy and bouncy. Drizzling it in a spicy garlic sauce, the savory broth coats the chewy aspic. One bite offers a cool, smooth sensation, followed by an explosion of garlic and spiciness in your mouth—the rich aspic and the savory sauce blend perfectly. It's a staple in Northeastern restaurants, a classic cold dish enjoyed year-round. Having it on your New Year's Eve dinner table will definitely earn you endless compliments!

Ingredients

Steps

  1. First, clean the hair off the pig skin. If you can get the butcher to do it for you, don't do it yourself! If the butcher can't handle it, you can sear it yourself using a gas stove or by searing it in a hot pan. Friendly reminder: Don't touch the pig skin directly, be careful not to burn yourself! Soak it in warm water for 10 minutes, then use a knife to scrape off any charred parts. This step is crucial for the appearance of the aspic!
    First, clean the hair off the pig skin. If you can get the butcher to do it for you, don't do it yourself! If the butcher can't handle it, you can sear it yourself using a gas stove or by searing it in a hot pan. Friendly reminder: Don't touch the pig skin directly, be careful not to burn yourself! Soak it in warm water for 10 minutes, then use a knife to scrape off any charred parts. This step is crucial for the appearance of the aspic! First, clean the hair off the pig skin. If you can get the butcher to do it for you, don't do it yourself! If the butcher can't handle it, you can sear it yourself using a gas stove or by searing it in a hot pan. Friendly reminder: Don't touch the pig skin directly, be careful not to burn yourself! Soak it in warm water for 10 minutes, then use a knife to scrape off any charred parts. This step is crucial for the appearance of the aspic!
  2. Put the pork skin, scallions, and cooking wine into a pot of cold water. For a more refined touch, you can also sprinkle in some peppercorns. After the water boils, cook for 10 minutes to give the pork skin a deep cleaning spa treatment.
    Put the pork skin, scallions, and cooking wine into a pot of cold water. For a more refined touch, you can also sprinkle in some peppercorns. After the water boils, cook for 10 minutes to give the pork skin a deep cleaning spa treatment.
  3. Take it out and rinse it with warm water. The key is to scrape off all the fat on the inside of the pork skin! You can't skip this step, otherwise the finished aspic will be greasy with three layers of oil.
    Take it out and rinse it with warm water. The key is to scrape off all the fat on the inside of the pork skin! You can't skip this step, otherwise the finished aspic will be greasy with three layers of oil. Take it out and rinse it with warm water. The key is to scrape off all the fat on the inside of the pork skin! You can't skip this step, otherwise the finished aspic will be greasy with three layers of oil.
  4. Cut the prepared pork skin into long strips, blanch it again in cold water for 3 minutes, which is equivalent to "re-making" the pork skin to remove the last bit of fishy smell and oil.
    Cut the prepared pork skin into long strips, blanch it again in cold water for 3 minutes, which is equivalent to Cut the prepared pork skin into long strips, blanch it again in cold water for 3 minutes, which is equivalent to Cut the prepared pork skin into long strips, blanch it again in cold water for 3 minutes, which is equivalent to
  5. Take it out and wash it repeatedly with boiling water five or six times until the water used to wash the pig skin becomes clear, just like giving the pig skin a "deep cleansing mask".
    Take it out and wash it repeatedly with boiling water five or six times until the water used to wash the pig skin becomes clear, just like giving the pig skin a Take it out and wash it repeatedly with boiling water five or six times until the water used to wash the pig skin becomes clear, just like giving the pig skin a
  6. Put the cleaned pork skin into a pressure cooker, add a spoonful of salt and a few slices of ginger, and pressure cook for 15 minutes before letting it release pressure naturally. If you don't have a pressure cooker, don't worry, just cook it in a regular pot for 1 hour. Remember to add plenty of water, otherwise it will dry out and you'll only be able to eat dry pork skin.
    Put the cleaned pork skin into a pressure cooker, add a spoonful of salt and a few slices of ginger, and pressure cook for 15 minutes before letting it release pressure naturally. If you don't have a pressure cooker, don't worry, just cook it in a regular pot for 1 hour. Remember to add plenty of water, otherwise it will dry out and you'll only be able to eat dry pork skin. Put the cleaned pork skin into a pressure cooker, add a spoonful of salt and a few slices of ginger, and pressure cook for 15 minutes before letting it release pressure naturally. If you don't have a pressure cooker, don't worry, just cook it in a regular pot for 1 hour. Remember to add plenty of water, otherwise it will dry out and you'll only be able to eat dry pork skin.
  7. Pour the cooked pork skin and broth into a mold, let it cool at room temperature for a while, then refrigerate to set. Now you can go watch your favorite shows; once it's set, it will naturally become bouncy and chewy.
    Pour the cooked pork skin and broth into a mold, let it cool at room temperature for a while, then refrigerate to set. Now you can go watch your favorite shows; once it's set, it will naturally become bouncy and chewy. Pour the cooked pork skin and broth into a mold, let it cool at room temperature for a while, then refrigerate to set. Now you can go watch your favorite shows; once it's set, it will naturally become bouncy and chewy.
  8. Slice the set aspic into thin slices. Prepare a key sauce: Pour hot oil over minced garlic, chili powder, sesame seeds, and the white parts of the garlic cloves to release their aroma. Add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of chicken bouillon powder, 1 teaspoon of salt, and 1 teaspoon of sugar. Finally, sprinkle with cilantro. It smells amazing!
    Slice the set aspic into thin slices. Prepare a key sauce: Pour hot oil over minced garlic, chili powder, sesame seeds, and the white parts of the garlic cloves to release their aroma. Add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of chicken bouillon powder, 1 teaspoon of salt, and 1 teaspoon of sugar. Finally, sprinkle with cilantro. It smells amazing! Slice the set aspic into thin slices. Prepare a key sauce: Pour hot oil over minced garlic, chili powder, sesame seeds, and the white parts of the garlic cloves to release their aroma. Add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of chicken bouillon powder, 1 teaspoon of salt, and 1 teaspoon of sugar. Finally, sprinkle with cilantro. It smells amazing!
Languages
Aspik nach nordöstlicher Art - Deutsch (German) version
Northeastern-style aspic - English version
Aspic al estilo del noreste - Español (Spanish) version
Aspices à la mode du Nord-Est - Français (French) version
Aspic ala Timur Laut - Bahasa Indonesia (Indonesian) version
Aspic in stile nord-orientale - Italiana (Italian) version
北東部風アスピック - 日本語 (Japanese) version
북동부식 젤리 - 한국인 (Korean) version
เจลลี่สไตล์ภาคตะวันออกเฉียงเหนือ - แบบไทย (Thai) version
東北皮凍 - 香港繁體中文 (Traditional Chinese - Hong Kong) version