Shredded elbow with cucumber

Raw materials: cooked elbow meat, cucumber, seaweed, cilantro, sesame oil, soy sauce, sugar, vinegar, refined salt, monosodium glutamate, garlic paste.

Practice: Wash and shred the cucumber; shred the elbow meat; wash the cilantro and cut into 2-centimeter-long sections; soak the seaweed in boiling water and set aside. The cucumber silk into the plate, elbow meat shredded on top of the cucumber silk, put on the coriander segment, sprinkle seaweed, pour with soy sauce, sesame oil, vinegar, salt, monosodium glutamate, garlic sauce, mix well can be.

Elbow jelly

Raw materials: pork elbow, cucumber, garlic, chili oil, sesame oil, soy sauce, salt, cooking wine, sugar, monosodium glutamate (MSG), green onion, ginger, peppercorns, fresh soup.

Practice: Scrape the pork elbow clean, put into the pot to cook for 30 minutes to spare; cucumber peeled and pith, cut into domino-shaped slices; green onions, ginger, wash, cut into segments and slices, respectively. Elbow skin down into a large bowl, add green onion, ginger, pepper, salt, cooking wine, fresh soup, steamed for 3 hours, removed from the pick of green onion, ginger, pepper, into the refrigerator condensed into frozen. Cucumber with salt and mix well to taste, pad in the plate, the elbow jelly cut into domino-shaped slices covered with cucumber. Soy sauce, garlic, sugar, monosodium glutamate, chili oil, sesame oil into a sauce, poured on the elbow slices can be.

Homemade Jelly

Raw materials: pork elbow, pork skin, sesame oil, mustard noodles, salt, sugar, white vinegar, pepper, cooking wine, monosodium glutamate (MSG), green onions, ginger, peppercorns, garlic paste.

Practice: the pork elbow and pork skin were scraped clean, put into the pot, add water, boil, skimming foam, add 10 peppercorns and scallions, ginger slices, turn to micro-fire stewing, until the meat is no blood color when the fish out, soak in warm water, and then scrape the elbow meat skin surface; pork skin scraping skin and grease; soup skimming floating oil. Another take a large porcelain bowl, elbow skin towards the bottom of the bowl, into the meat skin, filled with soup, covered tightly with a saucer, into the pot steamed and removed, cool, put in the refrigerator to condense into elbow jelly. Put mustard noodles into a bowl, add boiling water to make a paste, then add sugar, white vinegar, refined salt, monosodium glutamate, cooking wine, pepper, sesame oil and garlic paste into garlic mustard paste. Remove the elbow jelly from the bowl, cut into thin slices, place on a plate and pour over the garlic mustard paste.