“Crystal Elbow” is a traditional dish of Jinan local flavor and belongs to the traditional Lu cuisine. After careful research and development by the chefs of the past generations, the traditional dishes with the unique flavor, such as “pot-burning elbow”, “ice candy elbow” and “crystal elbow”, are collectively called “Jinan three elbows”. The taste is different and the shapes are different. Pork knuckle: It is rich in nutrients and contains a lot of protein. It contains a lot of collagen. Like the skin, it is a full-bodied, moisturizing and elastic food. Pork elbow, sweet, salty, flat; with blood, moisturizing skin, kidney essence, strong waist and foot. Pork skin: Pig skin contains a lot of collagen protein, which prevents premature skin wrinkles, delays the aging process of the skin, and also has the effect of nourishing yin and nourishing the blood, nourishing blood and benefiting Qi.
Choose pork knuckle, pig skin, and wash.
The pigskin is cut into long pieces and placed in boiling water to drown. Remove the water control, after a little cool, use a knife to scrape the residual fat oil on the inside and remove the remaining pig hair.
Change the pig skin into a small piece, change the fresh water in the pot to boil, and then pour the small pieces of pig skin again, and remove the water for later use.
Cut the pork knuckle into small pieces for use.
Put the boiling water into a small piece of cut pork knuckle, remove it with water and remove it.
The onion is cut into large pieces and ginger slices, together with cinnamon, ginger, fragrant leaves, star anise and pepper, are placed in a seamless package. This step is critical and an important step in ensuring the crystal clearness of the elbow.
Prepare a stainless steel steaming bowl, put the processed pork knuckle, pig skin, and material package, pour in the appropriate amount of broth, and add salt, monosodium glutamate, and chicken powder. (Adjustable amount of powder to increase the elasticity and crystal color of the dish.)
The surface of the steaming basin is covered with plastic wrap to prevent steam from entering during the steaming process.
The method of steaming by water is used. After the fire is boiled, it is changed to a small fire and steamed for 4 hours until the meat is swollen. In the middle, remember to add water in time to prevent the pan.
Cool the steamed pork soup and prepare a rectangular shaped box. First, pour the pork knuckle, the bottom of the pigskin, and pour the broth that has not been 1 times the meat.
Put the plastic box in the refrigerator for at least 1 hour, take it out, buckle it on the cutting board, and cut the pork skin into 3 cm square pieces and put them in the spoon.
In a straight-lined manner, 10 spoons of frozen pork skin were placed in a rectangular parallel plate in a diagonal shape.
The surface is adorned with coriander leaves and red pepper rings.
Prepare the garlic in advance: mash the garlic into the mud, and mix in the appropriate amount of soy sauce, oyster sauce, monosodium glutamate, chicken powder, old vinegar, sesame oil, sugar, salt, and a small bowl.
The crystal elbow dishes are crystal clear, cool and delicious, the meat is soft and rotten, and the entrance is instant. It is a famous traditional Lu cuisine.
Pork knuckle: It is rich in nutrients and contains a lot of protein. It contains a lot of collagen. Like the skin, it is a full-bodied, moisturizing and elastic food. Pork elbow, sweet, salty, flat; with blood, moisturizing skin, kidney essence, strong waist and foot. Pork skin: Pig skin contains a lot of collagen protein, which prevents premature skin wrinkles, delays the aging process of the skin, and also has the effect of nourishing yin and nourishing the blood, nourishing blood and benefiting Qi.
This dish must be clear and crystal clear. When cutting, there is a piece of meat that is easy to chop, so be careful.
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