1. Fresh pork knuckles from Bawang Supermarket.
2. After opening, rinse with cold water first, and then continue to soak in cold water for 1-2 hours.
3. After soaking, drain the water, and simply tie it up with twine after removing the bones. Because I plan to make two ways of eating at a time, it’s good to fix it, and it doesn’t need to be so tightly tied.
4. Put the pork knuckles and the pork bones in a casserole and pour cold water.
5. Add rice wine, or no cooking wine.
6. The seasoning package can be purchased from the supermarket, or you can mix it yourself, star anise, pepper, cinnamon, bay leaves, etc., just look at the deodorant seasoning you are accustomed to using.
7. The garlic cloves can be put in a seasoning bag to prevent them from being cooked.
8. Put the raw materials and ginger in a clay pot, do not peel the ginger.
9. Add the green onion, if it is green, simply make it up.
10. If you have old soup or thick soup at home, add one to make it more delicious.
11. About two spoons of steamed fish soy sauce.
12. A spoonful of bean paste.
13. Add rock sugar.
14. In the case of an electric ceramic stove, set a high fire time for 50 minutes, and then turn to a low fire after the soup boils.
15. When the time is up, take out the ingredients, big bones.
16. Take out the pork knuckle, and then remove the meat residue.
17. Divide the pork knuckle into two parts, and cut one part into small pieces directly.
18. Put the prepared frozen pork skin and the cut pork knuckle into the clay pot again.
19. Continue the regular medium and small fire for 30-40 minutes.
20. Prepare a vessel, preferably with a clear water chestnut, which is more beautiful.
21. Pour the cooked soup into the prepared container.
22. If you have oil-absorbent paper, you can put a piece of oil on the surface to absorb it.
23. Then remove the blotting paper.
24. Let it stand until it's warm, and use chopsticks to stir briefly.
25. After cooling thoroughly, put it in the refrigerator to solidify.
26. Take out the reserved part of pork knuckle for the first time, slice it directly, prepare garlic mash or your favorite dipping sauce, it is a delicious braised pork knuckle.
27. The pork knuckle after freezing and solidification is the crystal knuckle. You can choose how much broth to keep according to your preference, or you can not divide it into two parts. Just fix the pork knuckle in the first step and make the crystal. The elbow is the effect that the elbow meat and the jelly are evenly distributed.
Tips:1. The preparation must be soaked until the water is clear.
2. If there is no prepared pig skin jelly, you can prepare the pig skin and boil it together.
3. The crystal elbow made without pig skin is not too solid, this depends on personal preference.
