Pork Leg Jelly

Pork Leg Jelly

Introduction:

"The crystal elbow is crystal clear, the elbow meat is rotten, fat but not greasy, fresh and palatable, and it is the most suitable for summer consumption."

Production steps:

Step 1: wash the back elbow of the pig;

Step 2: boil in boiling water for 3 minutes to remove blood and odor;

Step 3: put in the electric pressure cooker, add onion, ginger, large ingredients, cooking wine, cinnamon, pepper and water without pig elbow;

Step 4: cook for 30 minutes;

Step 5: open the cover;

Step 6: take out the elbow, put it on the chopping board, and try to keep the elbow intact to kick out the bone;

Step 7: pour the soup into the frying pan, add salt and simmer for another 10 minutes to taste the pork elbow;

Step 8: cool a little, roll it with plastic wrap and put it in the refrigerator for one night (or three hours);

Step 9: take out sliced soy sauce, vinegar, sesame oil, garlic, chili oil into a small bowl, mix into sauce, and serve with elbow.

Materials required:

Pig elbow: 1

Shallot: 2

Ginger: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Salt: 2 teaspoons

Cooking wine: moderate

Cinnamon: moderate

Precautions: 1. When handling the skin of meat, make sure to scrape off the fat and oil, and then scrape it again with a knife after it is cooked to six months, so as to avoid the overflow of fat. 2. When removing the bone of the elbow, it is necessary to keep a good appearance, so as not to affect its beauty. 3. The seventh step is to make the inside and outside of the elbow taste even. If it's troublesome, you can omit it and directly put the salt into the electric pressure cooker.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light