【Tianjin】Crystal elbow flower

Overview

This is Shuanghui's split elbow, which looks like pieces of tendon meat. Making it into crystal elbow flowers with meat jelly is both beautiful and delicious, not greasy and not greasy. It looks classy on the holiday table and is particularly popular. Because my elbow is a split elbow, it has less skin, so in order to make crystal elbow croquettes, in addition to the meat that I usually buy with the skin on, I also need to buy a few larger pieces of pork skin. Choosing the hair on the skin is a laborious task, so it really takes a lot of hard work on my part to make a strong elbow croquette! To make beautiful crystal elbow flower seasoning, you have to put a mixing box in it so that the soup is clear and the skin jelly is transparent. In addition, there needs to be more meat skin. I weighed the original ones I had at home and the ones I bought later. I weighed it and it was more than 800g. When stewing the elbows, the water was added at one time, which was slightly more than 2 grams. centimeters of water, stew the elbows and take them out, then add the blanched pork skin, continue to simmer for 30 minutes until it is very cooked, the soup is also very thick, and the soup is very strong after cooling. In addition to making crystal elbows, the rest is also made into crystal meat skin jelly, which is very chewy and delicious!

Tags

• cold dishes
• home cooking
• chinese banquet
• winter recipes
• boneless elbow
• onions
• pork skin
• star anise
• sweet vinegar
• toudao soy sauce
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 First use a knife to scrape off the dirt on the skin of the elbow, then remove the fur, blanch it in a pot of cold water, blanch it and wash it.

   

2. 2 Use a knife to scrape off the dirt on the meat skin, then remove the skin, blanch it in a pot of cold water, wash it after blanching, and leave a few square pieces. Because the elbow is boneless, there is less meat skin. For the sake of appearance, when placing it in a container, you can add some meat skin to the areas without meat skin on both sides

   

3. 3 Cut the rest into thin strips.

   

4. 4 Prepare peppercorns, star anise, and bay leaves

   

5. 5 Cut green onion and ginger into small pieces

   

6. 6 Put the elbow into the pot and add hot water, then put the onions, ginger, pepper, aniseed, bay leaves into the box and put them into the pot together, simmer over low heat until it can be moved with chopsticks, add an appropriate amount of salt and continue to simmer, take out.

   

7. 7 Put the cut meat skin into the pot and continue to simmer on low heat for 20---30 minutes until the meat skin is cooked and the soup is thick, turn off the heat.

   

8. 8 Put the stewed elbow into a container, fill up the skin on both sides of the meat, then use chopsticks to pull the meat apart, pour the soup over it, and let it cool naturally or in the refrigerator.

   

9. 9 Take out the frozen crystal elbows, cut them into thin slices, and dip them in the sauce.

   

10. 10 Adjust Sanhe Oil: Add 2 tablespoons of sweet vinegar, 2 tablespoons of soy sauce, and a few drops of sesame oil to the butterfly and mix thoroughly.

    

11. 11 Refreshing, strong and delicious.