Deep Processing of Cooked Food "crystal Pork"

Name: Deep Processing of Cooked Food "crystal Pork"
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork Knuckle in Sauce; 300g Pigskin; 3g star anise; 50g Scallions; 30g Sliced ginger; 30g Shao wine; 5g Refined salt; 2g MSG; 20g garlic; 30g Fresh soy sauce; 40g Rice vinegar; 10g sesame oil; Some Shimizu

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

On Friday, my sister and cousin came home for the weekend. They bought some cooked food and bought me a elbow with sauce. Although the knuckles in sauce are very fragrant, they seem to have no appetite on a hot day. I happened to have a quick-frozen pork skin at home. I processed it into a crystal knuckle. After a few hours of refrigeration, it was very appetizing with the three-piece oil and garlic mash. The three of us were very appetizing. It will be wiped out soon, ha ha!
Lazy to cook this dish for the first time. In the past, I used raw pork knuckle to make crystal elbow. Although it is time-consuming and time-consuming, it is relatively light. This time, we used sauced pork knuckles to make crystal knuckles without a lot of processes, and the tastes are different, and they taste good. I especially brought them to share with netizens. The main methods are as follows;"

Deep Processing of Cooked Food "crystal Pork"

1. Put the knuckles in the sauce into the pressure cooker, add green onions, ginger, star anise and appropriate amount of water, then pour a little rice wine.

Deep Processing of Cooked Food "crystal Pork" recipe

2. Cover and simmer for 30 minutes at high pressure.

3. Double the shredded pork rind with water, add green onion and ginger, add a few drops of Shaoxing wine and sprinkle a little salt.

4. Steam for 3 hours on medium heat.

5. Then take out the pig skin and wait for the green onion and ginger.

6. After the elbows are simmered, remove them and put them in the fresh-keeping box. Use chopsticks to spread the meat while it is hot.

7. Pour the pigskin soup in the crisper and let cool.

8. Put it in the refrigerator for 5-6 hours.

9. Prepare three-in-one oil; chop garlic into a bowl, pour in appropriate amount of fresh soy sauce, rice vinegar and sesame oil and stir well.

10. Take the solidified elbow out of the refrigerator and demould it.

11. Take the solidified elbow out of the refrigerator and unmould, then cut into slices and pallets, and dip them in three-piece oil when eating.

Tips:
Side dish characteristics: the elbow is cold and soft, the taste is delicious, and it is eaten with triple oil, which is appetizing and not greasy.

Tips;

1. Raw and cooked elbows can be used to make crystal elbows. For example, raw elbows need to be braised for 1 hour to soften.

2. The ratio of pigskin to water should be one to one, so that the solidification is more chewy, and the crystal elbows made are not easy to melt at room temperature.

3. Since it is eaten with a dipping sauce, there is no need to put a lot of seasoning when braising the elbows, just with a little salty taste.

4. Steaming the skin is better, so that the soup is clearer. The steaming time should be longer, preferably more than three hours, so that the steamed gum will be thicker and easier to solidify.

The deep-processed "crystal elbow" made of this cooked food of the large frying spoon is more suitable for summer consumption, and it is faster to make than raw elbow, for your reference!

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Deep Processing of Cooked Food "crystal Pork"

Ingredients

Deep Processing of Cooked Food "crystal Pork"

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