大家好，歡迎來到農村美食課堂，這不就是水晶皮凍嗎？你別看它不起眼啊，可人家可是清朝宮廷御膳房里的頭牌冷盤。

今天我就把這道老祖宗留下來的菜做給你吃。首先準備豬皮一斤，用剪刀把上面的肥膘給它剃掉，然后冷水下鍋，加入料酒去腥，焯水兩分鐘以后撈出。

準備一口干凈的鍋，放入豬皮、清水和蔥姜，大火燒開后轉小火慢燉一個半小時，直到豬皮軟爛為止。

咱們再來一根黃瓜，切成細絲，放一邊備用。這時候豬皮也燉好了，撈出來晾涼以后撕碎，再倒回湯汁里浸泡一會，這樣口感更Q彈。

接著我們來調個鹵汁，碗中加入白糖、生抽、陳醋、蠔油、鹽、雞精、胡椒粉攪拌均勻。起鍋燒油，放入幾粒冰糖炒至融化冒泡，倒入剛才調好的料汁，煮開以后關火，淋入少許香油增香，就可以出鍋了。

最后把熬好的鹵汁均勻地澆在豬皮上，撒上黃瓜絲，一碗晶瑩剔透、酸甜爽口的水晶皮凍就做好啦！

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哎，等等，這好像哪里不對，怎么跟網上看到的大不一樣呢？那是因為網上的都是亂七八糟的做法，根本不是正宗的！正宗的水晶皮凍必須得這么做！

接下來咱們換一種配料表，先準備豬皮半斤，直接丟進高壓鍋壓半個小時，這樣會更快一些。

然后準備一小塊豬蹄，切幾片生姜，一塊拍散的蒜子，一起放進鍋里，加入足量的清水，大火燒開，撇凈浮沫，轉中小火慢燉一個小時。

這時咱們再來一根胡蘿卜，切成薄片，放一邊備用。豬蹄燉好以后，把里面的肉拆下來，然后把豬皮也切成細條，倒回湯汁里，加點鹽調味，繼續慢燉半個小時。

接著我們來做調料汁，碗中加入白糖、生抽、陳醋、蠔油、一點點香油，攪拌均勻。等豬皮燉到晶瑩剔透，撈出來晾涼，切成自己喜歡的樣子，再淋上調好的料汁，撒上胡蘿卜片，一碗色澤通透、酸甜爽口的水晶皮凍就做好啦！怎么樣，是不是看起來就高級多了？趕緊艾特你的小伙伴一起來嘗嘗吧！

下面是制作水晶皮凍的具體配料配方，想吃的朋友可以參考學習制作喲！