Crystal Knuckles

1

Put the sauce pork knuckle into the pressure cooker, add the onion, ginger, star anise and a proper amount of water, and then add a little rice wine.

2

Cover and simmer under high pressure for 30 minutes.

3

Add twice the shredded pig skin with water, add green onions and ginger, drop a few drops of Shaoxing wine and sprinkle with a little salt.

4

Place on the cage and steam over medium heat for 3 hours.

5

Then take out the pig skin and remove onions, ginger, etc.

6

After stewing the pork elbows, remove them and place them in a crisper box. Use chopsticks to spread the meat while it is hot.

7

Pour pigskin soup into the crisper and let cool.

8

Refrigerate in the refrigerator for 5-6 hours.

9

Make Sanhe oil; cut the garlic into minced pieces and place it in a bowl, add appropriate amount of fresh soy sauce, rice vinegar and sesame oil and stir well.

10

Remove the solidified elbow from the refrigerator and remove the mold.

11

Remove the solidified pork knuckles from the refrigerator and remove them, then cut them into slices and plates, and dip them in Sanhe oil when eating.

Characteristics of the small dishes: the pork elbows are cool, soft and rotten, the muscles are delicious at the entrance, and they are dipped in Sanhe oil. They are appetizing but not greasy.

Warm reminder;
1. You can use raw and cooked pork elbows to make crystal elbows. For example, raw pork elbows need to be stewed under high pressure for 1 hour to soften and rot.
2. The ratio of pig skin to water is better one to one, so that the solidified crystal elbow is more muscular, and the prepared crystal elbow is not easy to melt at room temperature.
3. Since it is eaten dipped in sauce, there is no need to put a lot of seasoning when stewing the pork knuckles, and it can be light and salty.
4. It is better to steam the meat skin so that the soup is clearer. The steaming time should be longer, preferably more than three hours, so that the steamed gel will be more viscous and easy to solidify.

The "crystal pork knuckle" made by deep processing of this cooked food made by Da Chao Shao is more suitable for consumption in summer. It is faster to make than raw pork knuckle for friends 'reference!