Practice 1.put the elbow in the pot, boil for a while to get rid of the blood.
2. Then add water, green onion, ginger, star anise, cooking wine, soy sauce, a little salt to cook, cook until almost, you can pick off the bone until.
3. Then pour the cooked meat and broth into a deep pot or a plastic box or something, I added a packet of unflavored giardiniera powder to the broth, so that the broth can be better solidified, and put it in the refrigerator when you want to eat it out of the sliced and diced on it!
4. I'm not good at knives, I'm not capable of cutting it into slices without breaking it, so I just crumbled it up and poured sugar, salt, soy sauce, vinegar, crushed chili peppers, chopped green onions into the mix, it tasted very good!
Materials skinned pork elbow 1 (about 1500 grams), 250 grams of meat skin, green onion, ginger **** 50 grams, 5 grams of salt, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 1500 grams of broth
Practice 1. value of pork elbow scraped clean, split in the middle. The skin of the meat is also scraped clean. Then the elbow and meat skin into the soup pot boiled to five mature when fish out, pick off the elbow bone, cut into two pieces. Meat skin with a knife blade to remove fat fat, cut into thin julienne. Peppercorns wrapped in vegetable leaves.
2. Take a clean pot into the elbow meat, sprinkled with shredded pork skin, and onion, ginger, pepper, cooking wine, salt, monosodium glutamate, the broth boiled, skimmed off the froth, poured in the elbow pot, on the cage with a high fire will be elbow steam rotten removed, pick off the onion, ginger, pepper, drying cut into blocks or slices of the plate into.
Materials: 1 rear-legged pork elbow (about 1300g), 500g pork skin, 3 sections of green onion, 5 slices of ginger, 3 star anise
Seasoning: 45ml soy sauce, 30ml balsamic vinegar, 10ml sesame oil, 5g minced garlic
Methods: 1, rinse the pork elbow with water, pick out the big bone in the middle.
2, scrape the skin, remove the dirt and pig hair, put into a pot of cold water, boil over high heat until there is a lot of foam, fish out and wash with warm water.
3, scrape the skin, remove dirt and pig hair; pot into the appropriate amount of water, high heat to boil the meat into the skin, cook over medium heat for 5 minutes, and then remove and drain. When the meat skin is slightly cooled with a knife blade to remove excess fat on the inside of the pork skin. 4: Wash the pork skin with warm water and cut into thin strips.
5. Put the pork elbow, shredded pork skin, star anise, ginger and scallion into a pressure cooker, then pour in water (about 1,000ml) until the elbow is gone, and press for 30 minutes.
6, the soup anise, ginger and scallion picked out, skimmed off the floating foam and floating oil, slightly cooled pork elbow cut into large pieces, with shredded pork rinds and soup together into a larger plastic box, put into the refrigerator to solidify into the crystal elbow.
7, to be crystal elbow solidified, a little floating oil will be around the box, scrape with a knife, and use it to scratch along the box around, pour a little cold water, so you can easily pour out of the jelly. 8, soy sauce, balsamic vinegar, sesame oil and minced garlic in a small bowl, blend into a sauce. 9: Slice crystal elbows into 1cm-thick rectangular slices and drizzle over the elbows, or add the dressing to a small bowl for dipping.
Ingredients: 1 hind leg pork elbow (800g), 300g pork rind, 2 green onions, 3 slices ginger, 2 star anise, 3 tablespoons light soy sauce (45ml), 2 tablespoons balsamic vinegar (30ml), 2 teaspoons sesame oil (10ml), 1 teaspoon minced garlic (5g)
How to make it
Rinse the elbow well, pick out the big bone in the center, scrape the skin, and remove the dirt and hair. Remove dirt and pig hair.
Put some water in a pot, bring to a boil over high heat, then add the pork skin and cook over medium heat for 5 minutes, then remove and drain.
After the pork skin has cooled slightly, remove the excess fat from the inside of the skin with a razor blade and cut into thin strips. Add the soy sauce, balsamic vinegar, sesame oil and minced garlic to a small bowl and blend to make a sauce.
Place the pork knuckles in a bowl large enough to hold the pork knuckles. Sprinkle in the shredded pork rinds, star anise, ginger and spring onion, then pour in the water (about 1,000 ml) until the pork knuckles are covered. Place the large bowl into a steamer and steam under water for 2 hours.
Pick out the star anise, ginger and spring onion from the broth, skim off the froth and floating oil, then cut the pork knuckles into chunks, pour them into a large plastic box with the shredded pork rind and the broth, and put them in the fridge to solidify into crystal knuckles.
Put the crystal elbow from the plastic box upside down on the board, cut into 1cm thick rectangular slices, with sauce for dipping.