大家好，欢迎来到农村美食课堂，这不就是水晶皮冻吗？你别看它不起眼啊，可人家可是清朝宫廷御膳房里的头牌冷盘。

今天我就把这道老祖宗留下来的菜做给你吃。首先准备猪皮一斤，用剪刀把上面的肥膘给它剃掉，然后冷水下锅，加入料酒去腥，焯水两分钟以后捞出。

准备一口干净的锅，放入猪皮、清水和葱姜，大火烧开后转小火慢炖一个半小时，直到猪皮软烂为止。

咱们再来一根黄瓜，切成细丝，放一边备用。这时候猪皮也炖好了，捞出来晾凉以后撕碎，再倒回汤汁里浸泡一会，这样口感更Q弹。

接着我们来调个卤汁，碗中加入白糖、生抽、陈醋、蚝油、盐、鸡精、胡椒粉搅拌均匀。起锅烧油，放入几粒冰糖炒至融化冒泡，倒入刚才调好的料汁，煮开以后关火，淋入少许香油增香，就可以出锅了。

最后把熬好的卤汁均匀地浇在猪皮上，撒上黄瓜丝，一碗晶莹剔透、酸甜爽口的水晶皮冻就做好啦！

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哎，等等，这好像哪里不对，怎么跟网上看到的大不一样呢？那是因为网上的都是乱七八糟的做法，根本不是正宗的！正宗的水晶皮冻必须得这么做！

接下来咱们换一种配料表，先准备猪皮半斤，直接丢进高压锅压半个小时，这样会更快一些。

然后准备一小块猪蹄，切几片生姜，一块拍散的蒜子，一起放进锅里，加入足量的清水，大火烧开，撇净浮沫，转中小火慢炖一个小时。

这时咱们再来一根胡萝卜，切成薄片，放一边备用。猪蹄炖好以后，把里面的肉拆下来，然后把猪皮也切成细条，倒回汤汁里，加点盐调味，继续慢炖半个小时。

接着我们来做调料汁，碗中加入白糖、生抽、陈醋、蚝油、一点点香油，搅拌均匀。等猪皮炖到晶莹剔透，捞出来晾凉，切成自己喜欢的样子，再淋上调好的料汁，撒上胡萝卜片，一碗色泽通透、酸甜爽口的水晶皮冻就做好啦！怎么样，是不是看起来就高级多了？赶紧艾特你的小伙伴一起来尝尝吧！

下面是制作水晶皮冻的具体配料配方，想吃的朋友可以参考学习制作哟！