Crystal elbows are crystal clear, and the taste is fresh and elastic and rich in layers.
material:
Ingredients: 300 g of pork knuckle with skin
Seasoning: 3 grams of peppercorns, 3 grams of large ingredients, 2 grams of cinnamon, 1 grams of fragrant leaves, 1 grams of cardamom, 2 grams of nutmeg, 1 gram of cloves, 2 grams of dried chili peppers, 15 grams of osmanthus paste, 3 grams of shredded green onion, 3 grams of red and green pepper shreds, 10 grams of salt, 20 grams of cooking wine, 2 grams of minced ginger, 2 grams of sesame oil, 5 grams of vinegar, 20 grams of soy sauce, 500 grams of purified water
method:
1. Bring the peppercorns, large ingredients, cinnamon, fragrant leaves, cardamom, nutmeg, cloves, dried chili peppers, salt and cooking wine to a boil in pure water, then add the elbow meat and simmer for 2 hours.
2. Remove the elbow meat, remove the fat, cut into small cubes and put it into a mold, add 100 grams of elbow soup from step 1 and wait for it to cool and solidify.
3. Add 50g of elbow soup to 10g of osmanthus sauce and simmer until thick, pour over the solidified elbows and put in the refrigerator to cool.
4. Mix the minced ginger, sesame oil, vinegar and soy sauce well to make a dip.
5. Cut the crystal elbow into plates, spread a layer of green onion and red and green pepper shreds on top, and pour 5 grams of osmanthus sauce on the side as a plate, with dipping sauce.
Meal Creation Classroom