Name: Crystal Elbow Flower
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1200g Pork knuckle; 800g pork skin; 1 teaspoon salt; 1 teaspoon Soy sauce; 1 shallot; 5 slices ginger; 3 pcs star anise; 1 teaspoon pepper; 1 teaspoon sesame oil; 1 teaspoon Sweet vinegar

Crystal Elbow Flower

by Shimizu Shark's Fin Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

To make beautiful crystal elbow flower seasoning, you have to put the material box in order to make the soup clear, the skin jelly made is transparent, and there are more meat skins. The original ones at home and the ones I bought afterwards I weighed more than 800g , The water is when the elbow is stewed, add water that is slightly higher than the elbow by 2 cm at a time. The elbow is simmered until it is cooked and taken out, then put in the blanched water and cut into strips. Continue to simmer for 30 minutes and it will be very cooked. Yes, the soup is very sticky. After the soup is cool, it is very strong. In addition to making the crystal elbow, I also made the crystal meat jelly, which is very, very strong. Using a knife to cut the skin jelly and the knife stick together, and it feels like you can't pull the knife out.

Crystal Elbow Flower

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

2. Pepper, aniseed, bay leaves are ready

3. Wash green onion and cut into sections, wash and slice ginger

4. The skin of the meat is also scraped with a knife to remove the dirt on the skin, and then the skin is removed.

5. Boil in a pot of cold water, rinse after blanching

6. Set aside a few square pieces (because the elbows are boneless, so there is little meat skin. When you put them in the container for aesthetics, you can add some meat skin to the areas where there is no skin on both sides), and cut the rest into thin strips

7. Put the elbow into the pot and add hot water, then put the green onion, ginger, pepper, aniseed, and bay leaves into the pot together, simmer on low heat until the chopsticks can be moved, add the right amount of salt to continue Simmer until cooked, remove

8. Put the cut pork skin into the pot and continue to simmer for 20-30 minutes until the skin is cooked and the soup is thick. Turn off the heat

9. Put the stewed elbow in a container, fill up the skin on both sides where there is no skin on both sides, then pull the meat apart with chopsticks, pour the soup, cool naturally or in the refrigerator, and buckle the frozen crystal elbow Take out, cut into thin slices, dipping sauce (add 1 spoon of sweet vinegar, 1 spoon of soy sauce, a few drops of sesame oil, and mix thoroughly in Xiaodie) and serve.