Crystal Elbow
Overview
Entering the Xiaoshu solar term, the temperature continues to remain high, and the humidity is also very high. The humidity and sultry heat make people sweat all over the body at the slightest movement. In such a climate, people lose their appetite. In order to ensure that my family cannot lack nutrition and can comfortably eat non-greasy meat dishes in the hot summer, I steamed the elbows to remove the greasiness and make them refreshing and delicious.
Tags
Ingredients
Steps
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Debone the elbow, wash it, remove the hair, and score it a few times with a knife (for easier flavoring);
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Add enough water to the boiling pot to cover the elbow, add an appropriate amount of cooking wine and blanch the water (the purpose is to remove the blood);
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Rinse the blanched elbows with cold water to remove the blood foam, then pour away the blood foam water; add clean water again;
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Add green onions, ginger slices, and spices (to add flavor to the elbows); let the pressure cooker steam for 12 minutes, then turn off the heat;
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Blanch the pork skin in the same way until it becomes rolled. After the cold water cools down, remove the fat from the pork skin with a knife, cut it into 1 cm strips, put it into a bowl, add green onion slices, ginger slices, and 1 star anise;
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Take out the elbow that has been flavored in the pressure cooker, cut it into pieces, and put it into a container. Add the soup in the pressure cooker to the container, then add soy sauce and sugar; put the container on the bottom of the steamer;
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Then put the pork skin into the upper layer of the steamer, steam it over high heat first, then steam over medium heat for 2 hours;
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After steaming, mix the elbows and pork skin into a container, skim off the fat in the soup, then add the red and white soups into the containers respectively, let cool naturally, and then put it in the refrigerator until solidified;
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Cut the solidified elbow into a knife and make a dipping sauce when eating.
