晶莹剔透 -- 肉皮冻 Chinese Pork Skin Aspic
我第一次吃肉皮冻是在新州中国人的一次聚会上，琥珀色透明的冻里裹着一块块的肉皮，无论是卖相还是味道都特别好。
前阵子买肉做腊肉腊肠的时候看见超市有包装好的猪皮，买了一盒回家做水晶肉皮冻当前菜吃。
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 猪皮
3 杯/700克 水
2-3 片 姜片
1 根 桂皮
1 只 八角
1 根 青葱
1/4 茶匙 食盐
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. 把猪皮放入滚水里煮 2-3分钟后取出洗净用一把锋利的小刀刮去皮下的脂肪，刮得越干净做出来的皮冻越晶莹剔透。重复这个步骤两三次直至肉皮刮干净为止。
2. 把肉皮切丝/段，也可用剪刀剪。把肉皮，姜片，葱段，桂皮，八角，盐和水一起摆到一只炖盅里，加盖隔水炖2个小时或放到一口锅里，炉子上大火煮滚后转小火熬煮2个小时。
3. 把姜葱，桂皮和八角取出丢弃，熬好的肉皮汤倒入一个耐热的容器里，稍微冷却后摆到冰箱或屋里比较冷的地方（冬天），肉皮汤冷却几个小时就会变成凝胶状。
5. 切片淋上沾酱吃，我喜欢用一点自制的红油，酱油醋和蒜蓉拌了吃。
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.
留下一半等有时间做小笼汤包吃。
I also saved some for my soupy dumplings/Xiao Long Pau recipe later.
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