Crystal meat, also known as crystal meat, is a traditional Han Chinese dish in Zhenjiang District, Jiangsu Province, belonging to the Su cuisine, so far there have been more than 300 years. History. Crystal hoof dishes after meat red skin white, smooth crystal, brine jelly transparent, like crystal, so there is a "crystal" of the name. When eating, with lean meat crispy, fat meat is not greasy, crispy tender and fresh features, accompanied by ginger and Zhenjiang vinegar, is a unique flavor. There is a poem that says: "Infinite scenery counts today, love Jingkou meat burn, not greasy, slightly crispy flavor overflow, red tender frozen crystal dishes." /p>

1. pig's hooves scraped clean, one by one with a knife to cut open, can not be dissected, pick off the bone, skin down on the chopping board, respectively, with a bamboo stick in the lean meat on the poke some holes, and then evenly sprinkled with nitrate, and then smeared with pre-coarsely salt, 20 grams of star anise, cinnamon 10 grams of pepper spices are patted 10 grams of spices together with the fried spices, to be kneaded and rubbed through the flat into a jar of marinade for about three days;

2. will be marinated pig's feet into the water soaked for about 10 hours, and then fished out, scrape the dirt on the skin, and then rinsed with warm water; 20 grams of star anise, 25 grams of cinnamon, 15 grams of pepper into a gauze bag, ginger, scallion white section into another gauze bag, respectively, to the mouth of the bag tightly tied;

3. hooves into a pot, plus onion knots, ginger, wine, pepper, star anise and old brine, to Submerge the meat surface shall prevail, with a high fire after boiling, turn to a small fire simmering 1.5 hours, the hoof meat turn over, and then continue to use a small fire simmering for 1 hour, to the crispy take out, skin down into the basin, scoop out a small amount of marinade, skim off the floating oil, poured on the hoof, and then press with a heavy object, chilled into a dish of meat. When serving sliced into pots, with ginger, vinegar two small dishes into;

Cooking tips:

1. old brine preparation method: 5000 grams of meat, 6000 grams of water, 300 grams of salt, 30 grams of wine, 30 grams of rock sugar, green onions, ginger 75 grams of each, the right amount of spices, boiled into a thick juice, filtered into the clear. Later reuse, should be based on the actual situation, add materials as appropriate;

2. Nitrate of water, that is, potassium nitrate or sodium nitrate solution can make the cured meat red but the human body has a certain degree of harm, so can not be consumed in large quantities.