Crystal elbow is a cold dish made from elbow. Many of my friends think that elbow is a very greasy food, will the crystal elbow made from it be delicious? I am here to tell you that this dish is again only not greasy, but also very delicious.

Crystal elbow is釆用猪肘子去骨，清洗干净，放入锅中焯水去除血沫，然后捞出再冲洗一遍，接着再放入另一口锅中，加入大料、花椒、料酒、陈皮等调料煮熟后捞出，用保鲜膜包裹塑形，放入冰箱冷藏一夜，最后切片配以酱料食用。 Because the cooked elbow is sliced thinly and very crystal clear, it is called crystal elbow. Here's how to make crystal elbows with your friends!

Making Tutorial

Crystal elbow

Features: flavorful, long time to eat not greasy, hot and cold can be, delicious and nourishing

Needed Ingredients

Main Ingredients: 1 pork elbow

Working Ingredients: 1 star anise, 1 piece of ginger, 30 peppercorns, 1 piece of Chenpi, 3 cloves of garlic, moderate amount of cooking wine, moderate amount of salt

Seasoning: 3 tablespoons of soy sauce

To make the cooking method, you need to make the elbows with the crystal elbow. /p>

Start making

Step 1, when you buy, ask the vendor to debone the elbow, or you can do it yourself, but it's more trouble than it's worth. Then rinse it well. (Don't cut the elbows apart when boning, keep them intact)

Step 2: Peel and slice the ginger. Garlic peeled and sliced. Put the elbow in a pot, pour in water, add cooking wine and some ginger slices, boil over high heat and blanch for 5 minutes.

Step 3: Then fish out and rinse well. Pour the water out of the pot and rinse it, then put the elbows into the pot, pour in the water that doesn't go over the elbows, add salt, soy sauce star anise, peppercorns, Chenpi, ginger slices, cooking wine and garlic slices.

Step 4: Boil over high heat, cover and simmer for 40 minutes. When the time is up, use chopsticks to easily penetrate the elbow to prove that it's cooked, and then drain it and let it cool a bit.

Step 5: While the elbows are still warm, wrap the elbows in plastic wrap and shape them into a cylinder, then tie them tightly and place them in the refrigerator overnight. To serve, cut into thin slices and dip into the sauce.

1, the elbow is best to ask the owner of the store to help de-bone, otherwise you can not take it home, but to ensure that the integrity of the elbow, so that the shape.

2, the role of blanching is to remove the meat of the blood foam and fishy flavor, so that the production of crystal elbow flavor is good.

3, in the cooking process, like the taste of strong can reduce the cooking time, like soft can be extended.

4, in the package elbow unskilled can be two people to operate, but must be wrapped tightly.

5, dipping sauce seasoning according to their own taste to modulation.