The elbow, namely the hoof, is located at the lower part of the pig's front and rear legs, which is cut from the bone of the epiphysis. Generally, the hind hoof is used for food, with thick skin, many tendons and heavy colloid, and the quality is better than that of the front hoof. Because the practice is to remove the bones and skin from the washed elbow, add appropriate amount of water and seasonings such as onion, ginger and aniseed, put it in a pot and steam it until it is crisp and rotten, and then cool it after the soup is thick. Because the aspic is cool and smooth, it is called "crystal". Although it is also called elbow in the name of the dish, the finished product is no longer like the original elbow. With a trembling entrance, it can be swallowed without chewing, which makes eating more interesting.

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Tool material:

hind leg

one elbow of pig (8g)

3g

2 sections of green onion

3 slices of ginger

2 pieces of star anise

3 tablespoons (45ml)

fragrant

.

2

put a proper amount of water in the pot, bring it to a boil with high fire, put the skin in, cook for 5 minutes with medium fire, then take it out and drain.

3

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

4

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 clean water (about 1ml) until it doesn't reach the pig's elbow. Then put the big bowl into a steamer and steam it for 2 hours.

5

Pick out the star anise, ginger slices and scallion segments in the soup, skim off the floating foam and oil, cut the pig's 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 elbows.

6

Invert the crystal elbow from the plastic box on the chopping board, cut it into 1cm thick rectangular slices, and dip it in the sauce.