Crystal elbow is the selection of pork knuckle meat as the main ingredient, with sesame sauce, mung bean starch, etc., after a number of processes to cook this dish, crystal transparent, elbow meat through rotten, fat but not greasy, refreshing and palatable.
Ingredients: 1 pork knuckle. Pork skin 500g. Rice wine, salt, cinnamon, fragrant leaves, peppercorns, star anise each appropriate amount
method:
1: Scrape both sides of the skin, blanch the water in a pot with cold water, remove impurities, and then remove the cut strips. Buy the front elbow with sauce flowers, wash it, blanch it with cold water in a pot to remove blood foam. Rinse with boiling water to completely remove residual blood foam. This ensures the luminance of the finished product.
2, put the water in the pot, cook the meat with the material box put in, rice wine added, the meat skin is also put in, the elbow after blanching water is also put into the pot, boil on high heat and then turn to low heat to cook for 30 minutes, add salt at the last five minutes.
3: Remove the cooked elbows, and continue to cook the remaining meat skin on low heat for 15 minutes, and cook the meat skin to ensure that the soup is thick enough.
4: Cut off the sauce and flower meat inside, cut the sauce flower meat into small pieces and put it in a clean container. Pour an appropriate amount of cooked sliced meat into a container, submerge the elbow meat, cover with a lid, and refrigerate for more than 3 hours.
5, after refrigeration, the crystal elbow is ready, upside down the container, you can clearly see the appearance of the finished product. Remove the cut squares.
6. You can enjoy it with your favorite dipping sauce.
The little demon said
When the elbow is deboned, be sure to keep the shape intact so as not to affect its aesthetics.
2. When the skin is handled, be sure to scrape the fat oil, if possible, cook until it is six ripe and then scrape it again with a knife to avoid spillage of oil