猪皮冻，为什么凝固不起来？

肉皮上的肥肉（油）没有剃干净；煮的时间不够；水放的太多。

如果水多使猪皮冻不凝固，出现这样的情况，应该回锅重新熬制，待水量始终时起锅。

下面演示一下正确做法：

食材准备：猪皮280克

辅料：香叶1片、桂皮1块、八角2瓣、青蒜2根、生姜4片、京葱少许、回香少许、料酒适量。

步骤——

1、猪皮姜片入冰水锅中煮开，滴入少许料酒继续煮一会儿；

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2、取出猪皮晾凉后用刀反复刮净里面多余油脂；

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3、冲冼干净后放入冻水锅中煮开；

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4、取出用刀将猪皮切成细条；

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5、将切好的猪皮再入冻水锅煮开后捞出洗净；

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6、将猪皮条，调料罐一起放入清水锅中；

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7、加盖大火煮沸转小火，加1小勺食盐继续；

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8、炖至汤汁不多时取出调料罐，转大火煮几分钟；

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9、趁热倒入容器中待凉成型，放在冰箱里成型的比较快；

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10、猪皮冻制作完成。

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