〔Main ingredients and accessories〕
Pork knuckle⋯⋯ ⋯ 1000 grams Ginger slices Ginger wei ... 20 grams
Pork skin⋯⋯⋯500 g Cooking wine⋯⋯⋯⋯⋯ 25 grams
Water... 750 g of minced garlic... 20 g of⋯ ⋯ ⋯ ⋯ ⋯ ⋯⋯
Refined salt...⋯ ⋯ ⋯ ⋯ 50 grams of sesame oil ... ⋯ ⋯ ⋯ ⋯ 0.2 grams
MSG...⋯⋯⋯⋯0.2 g vinegar...⋯⋯⋯⋯⋯ 0.5 g
Green onion... 50 g shrimp oil... 50 g shrimp oil... ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 5 grams
〔Preparation Method〕
1. Soak the elbow for 2 hours, scrape the residual hair and dirt on the skin with a knife, remove the bones and put them into the soup pot,
When boiling water and cooking wine until there is no blood, remove it and rinse it with clean water and set aside.
2. Scrape off the pork skin with a knife, scrape the fat oil and wash it, put it in a pot of boiling water and cook until it is six times ripe
Remove and cut the pork skin into 7 cm long and 3 cm wide cubes for later.
3. Put your elbows in a basin and add water, pork skin, salt, green onion and ginger slices to steam 2
For a few hours, pick out the onion, ginger, and meat skin in the basin, put MSG in the basin, and put the elbow skin down
Remove from cooling.
4. Take a plate, slice the elbow top knife, neatly code into the plate, and then take a small bowl, bowl
Mix with minced ginger, garlic paste, sesame oil, vinegar and shrimp oil and serve with elbows.
〔Process Key〕
1. When the elbow is deboned, be sure to keep the shape intact so as not to affect its appearance.
2。 When the skin is processed, be sure to scrape the fat oil, if possible, it can be boiled until it is six ripe and then scraped with a knife
Repeat to avoid spillage of grease.
〔Flavor characteristics〕
"Crystal elbow" is a traditional dish with local flavor in Jinan. Farmers in the suburbs of Jinan, with pigs at home,
Pig eating has become a common practice, and after careful research and development by successive generations of chefs, it has gradually formed a tradition with a unique flavor
The collective name dish "pot roast elbow", "rock sugar elbow", "crystal elbow", collectively known as "Jinan three elbows",
The taste is not the same, the variety is different. That is, the use of pork meat as the main ingredient, with sesame paste, mung bean starch, etc., through
A multi-process cooking of this dish, crystal clear, elbow meat through the rotten, fat but not greasy, refreshing and delicious, the most suitable for summer
Serve.
Sharing here is basically not the end of eating, welcome to forward the attention.