Crystal elbow

Ingredients

Ingredients: 1 hind leg pork elbow (about 1300g), 500g pork skin, 3 green onions, 5 slices of ginger, 3 star anise Sauce: 45ml light soy sauce, 30ml balsamic vinegar, 10ml sesame oil, 5g minced garlic

Method: 1. Rinse the pork knuckle with clean water. Pick out the big bones in the middle.

2. Scrape the skin, remove dirt and pig hair, put it into a pot of cold water, boil over high heat until there is a lot of foam, take it out and wash it with warm water.

3. Scrape the skin and remove dirt and pig hair; put an appropriate amount of water in the pot, bring to a boil over high heat, add the meat skin, cook over medium heat for 5 minutes, then take out and drain. After the pork skin has cooled slightly, use a razor blade to remove excess fat from the inside of the pork skin. 4. Wash the meat skin with warm water and cut into thin strips.

5. Put the pork knuckle, shredded pork skin, star anise, ginger slices and green onion segments into the pressure cooker, then pour in water (about 1000ml) until the pork knuckle is covered, and press for 30 minutes.

6. Pick out the star anise, ginger slices and scallion segments from the soup, skim off the foam and oil, cool slightly, cut the pork knuckle into large pieces, and pour it together with the pork rind and soup. Put it into a larger plastic box and refrigerate it to solidify into crystal elbows.

7. After the crystal elbow is solidified, a little slick of oil will be around the box. Use a knife to scrape it off, and use it to draw around the box. Pour in a little cold water, so that it can be easily poured out. The skin is frozen.

8. Put light soy sauce, balsamic vinegar, sesame oil and minced garlic into a small bowl and mix into sauce.

9. Cut the crystal elbow into 1cm thick rectangular slices, pour it on the crystal elbow, or put the sauce into a small bowl and dip it in.