1. Use a knife to scrape off the dirt on the skin of the elbow, then remove the fur, blanch it in a cold water pot, blanch it and wash it.

2. Use a knife to scrape off the dirt on the meat skin, then remove the fur, blanch it in a cold water pot, blanch it and wash it, leaving a few square pieces (because the elbow is boneless) , so there is less meat skin. For the sake of appearance, when placing it in a container, some meat skin can be added to the areas without meat skin on both sides), and the rest are cut into thin strips.

3. Put the elbow into the pot and add hot water, then put the onion, ginger, pepper, aniseed, and bay leaves into the pot together, and simmer over low heat until it can be forked with chopsticks. Add an appropriate amount of salt and continue to simmer until cooked through, then remove.

4. Put the cut meat skin into the pot and continue to simmer on low heat for 20---30 minutes until the meat skin is cooked and the soup is thick, turn off the heat.

5. Put the stewed elbow into a container, fill in the skin on both sides of the meat, then use chopsticks to pull the meat apart, then pour the soup over it, let it cool naturally or put it in the refrigerator. Can.

6. Adjust the Sanhe oil: Add 1 tablespoon of Haitian Tianding sweet vinegar to Xiaodie, add 1 tablespoon of first-grade soy sauce to Haitian Zero and a few drops of sesame oil and mix thoroughly.

7. Take out the frozen crystal elbows, cut them into thin slices, and dip them in the sauce. Refreshing, strong and delicious. ?

1. Clean the elbow and remove the remaining pig hair, soak it for about an hour, change the water at least once in the middle, and try to remove the remaining blood;

2. Put it in cold water Bring to a boil in the pot, continue to cook for 10 minutes, take it out, and further remove the remaining pig hair;

3. Put clean water into the electric pressure cooker, select the "Meat Spare Ribs" setting, and the pressure will be relieved naturally after the work is completed. Then take it out;

4. Take out the bones;

5. Wrap the elbow meat as tightly as possible, put it in a plastic bag, wrap it tightly again, and put it in the refrigerator;

< p>6. After it is completely cooled, you can cut it into thin slices and put it on a plate. Put all other seasonings in a bowl, mix it into a uniform sauce, pour it on the elbow meat slices, and sprinkle some coriander for garnish. ?

1. Scrape and wash the skin of the pork knuckles, cut into 2 cm square pieces, and blanch them in boiling water;

2. Add water, green onions, ginger and pepper bags to the pot and cook Open, add the pork knuckles and stew them over low heat;

3. Take out the knuckles and the bag, add salt and MSG to the soup to taste, when the soup is about to solidify, add the pork knuckles Gently put it in and let cool;

4. Dip it in garlic paste when eating.

1. Coordination: The weight ratio of elbow to skin is 1:1, which makes it more coordinated.

2. Soft and rotten: If the elbow is soft and rotten, it needs to be steamed for 6 hours. I used a stew pot and simmered it for 6 hours. Put it on the fire for 3 minutes every hour. It saves fire and trouble and does not have to watch.

3. Decontamination: After blanching the meat skin, use a razor to scrape off the dirt on the surface of the meat skin to ensure that the aspic is translucent.

4. Remove oil: After blanching the meat skin, be sure to scrape off the oil with a knife, otherwise the crystal will not be translucent.

5. Tendon: The weight ratio of skin to water is 1:2, preferably 1:1. The cooked crystal jelly is more chewy and elastic.

6. Crystal: When cooking pork skin, the firepower must be the smallest at home, and must not be high, otherwise the soup will be muddy.

7. Time: The time to cook until the meat skin is frozen should reach 4 hours, otherwise the gelatin of the meat skin will not be cooked out. I also used a stew pot and cooked it for 3 minutes every hour.

8. Seasoning: If you want the crystal jelly to be translucent, do not put any seasonings such as salt in the crystal jelly and can only be eaten with dipping sauce.

9. Sauce: The deliciousness of crystal elbow all depends on the sauce, and the deliciousness of the sauce all depends on the proportion of seasonings. See the process diagram below.

10. Crystal jelly: The prepared crystal jelly needs to be refrigerated for 5 hours before it can become jelly. ?