The elbow is the hoof, which is located in the lower part of the pig's front and rear legs. It is a part cut from the epiphysis. Generally, the hind hoof is used for food, with thick skin, many tendons and heavy colloid, and its quality is better than that of the front hoof. Because the practice is to remove the bones and skins from the washed elbow, add appropriate amount of water and seasonings such as onion, ginger and aniseed, steam it in a pot until it is crisp and rotten, and let it cool after the soup is sticky. Because the meat is cold and slippery, it is called "crystal". Although it is also called elbow in the name of the dish, the finished product is not like the original elbow. The mouth is trembling, you can swallow it without chewing, and it is more interesting to eat.

material

Leg elbow 1(800g), pigskin 300g, 2 onions, 3 slices of ginger, 2 star anise, 3 tablespoons of soy sauce (45ml), 2 tablespoons of balsamic vinegar (30ml), 2 teaspoons of sesame oil (10ml), and garlic 1 teaspoon (5g

working methods

Rinse pig elbows with clean water, remove the big bones in the middle, scrape off the epidermis, and remove dirt and pig hair.

Put a proper amount of water in the pot, boil it, add the skin, cook for 5 minutes on medium heat, then take it out and drain it.

After the skin is slightly cool, remove the excess fat inside the pigskin with a blade and cut it into filaments. Put soy sauce, balsamic vinegar, sesame oil and minced garlic in a small bowl and mix them to make a sauce.

Put the pig's elbow in a bowl big enough, then sprinkle with shredded pork skin, star anise, ginger slices and scallion, and then pour in clear water (about 1000ml) until the pig's elbow is not covered. Then put the big bowl into a steamer and steam for 2 hours.

Pick out the star anise, ginger slices and onion segments in the soup, skim off the foam and oil, cut the pork elbow into large pieces after cooling, pour it into a larger plastic box with shredded pork skin and soup, and put it in the refrigerator to freeze and solidify into crystal elbow.

Pour the crystal elbow out of the plastic box on the chopping board, cut it into rectangular pieces with a thickness of 1cm, and dip it in the sauce.