To prepare the crystal meat

Now we see this cold dish, named: crystal dish, everyone look at its pictures to understand, or a very good cold dish, do not know how everyone in the cold dish on the plate, if you add a little beautiful plate, it will be more high-end and valuable. I also like to eat cold dishes of meat in this area, maybe I personally like to eat meat, when I go to work, cold dishes are also a department that I often patronize. The following Hua Ge Zi will bring this cold dish crystal dish meat recipe to everyone. Hope to give you some help.

Ingredients: 1 pig's trotter (only the leg part), a suitable amount of rice wine, a suitable amount of salt, a half a catty of green onion, an appropriate amount of ginger slices, 1 dollar of peppercorns, 1 dollar of star anise, a little salt water

Practice;

1, pig's trotters wash and scrape clean, especially to finely pluck the hair, one by one with a knife flat section, must not be biased.

2, deboning, the back hoof should also be removed from the hoof tendon, the pig's trotter skin is spread flat on the board, and a few small holes are poked with iron braze.

3, each evenly sprinkled with nitrate water, and then rub well with coarse salt, flat into the cylinder.

The climate is different, the pickling method is also different, in the summer, each pig's trotter is two or two or five dollars with coarse salt, and it is pickled for eight hours.

In winter, the salt is reduced to one or two nine dollars, and the marinated foot is three days, and the spring and autumn seasons are taken in the middle.

4: Take out after marinating, soak in cold water for 8 hours to remove its astringency. Then scrape off the dirt on the skin and rinse it with warm water.

5: On the other side, mix the shallots, ginger slices, peppercorns and star anise, and tie them into two spice bags with a cloth bag.

6, take a giant iron pot, add 100 pounds of water, 8 pounds of coarse salt, 3 dollars of alum, boil and skim.

7, put the pig's trotters into the pot, the hoof skin is up, layer by layer, but the top layer of skin is downward.

8. After the process of boiling and skimming foam, put down the spice bag and the rice wine, cover the pig's trotter with a bamboo stick, and press the weight.

9: Keep it slightly boiling, simmer for an hour and a half, turn the pig's trotters upside down, make the skin all up, and cook for another three hours. The spice bag is discarded and the soup is retained.

10. Take fifty identical large flat pots, the inner skin of the pot is downward, and put two pig's trotters flat each. Every five of them are stacked together, cover an empty basin and let stand for twenty minutes.

11. Rinse through the original soup pot by pot, the meat does not move, and the soup is poured back into the pot. Re-boil the alum for three dollars and five pounds of clean water, and skim off the oil slick.

12, scoop the soup into the basin, cover the meat noodles, use the refrigerator when it is hot, otherwise put it in a cool place, wait for it to freeze, and the crystal meat is finished.

13: Slice when eating, with Zhenjiang balsamic vinegar and fine ginger shreds.