Crystal Elbow
Overview
The name of the dish "Crystal Elbow" is very popular. In the past, it was a New Year's dish here, but now it's almost the same as the Chinese New Year every day, and I'm tired of eating it. I haven't done it in a long time. I learned this dish from my father. He taught me two methods. One is the kind made by wrapping the elbow meat with meat skin, which is called skin elbow, and the other is the crystal elbow. I loved this dish made by my father when I was a child. It has a rich texture and delicious taste. Especially the chewy sauce pork inside, which blends with the soft and smooth skin jelly, is a wonderful feeling. Now it feels really good to turn this old classic dish out and make it again!
Tags
Ingredients
Steps
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Scrape both sides of the meat skin clean, blanch it in a pot with cold water to remove impurities, then remove and cut into strips
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Buy the front elbow with soy sauce flowers, clean it,
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Boil it in a pot with cold water to remove the blood foam. After taking it out, wash it with boiling water to completely remove the remaining blood foam. This ensures the transparency of the finished product.
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Put the water in the pot, put the meat cooking ingredients in the box, add the rice wine, and add the meat skin
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Put the blanched elbows into the pot, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes, adding salt during the last five minutes.
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Take out the cooked elbow
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Continue to cook the remaining meat skin on low heat for another 15 minutes until the meat skin becomes tender to ensure that the soup is thick enough.
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Cut off the pork belly inside, cut the pork belly into small pieces and put them in a clean container.
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Pour an appropriate amount of the cooked meat soup into the container to cover the elbow meat,
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Cover and refrigerate for more than 3 hours
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When eating, take it out and cut it into cubes and serve it with your favorite dipping sauce.
