Deep processing of cooked food "crystal elbow"(shu shi shen jia gong shui jing zhou zi )

Deep processing of cooked food "crystal elbow"

Introduction:

"On Friday, my sister and cousin came home for the weekend and bought some cooked food and a sauced elbow for me. Although the sauce elbow is very fragrant, it seems to have no appetite in hot weather. It happens that there is a quick-frozen pig skin at home. I process it into crystal elbow. After a few hours of cold storage, I dip it in Sanhe oil and mashed garlic. It's very appetizing. The three of us soon eliminated it, ha ha! It's the first time I've been lazy. In the past, I used to make crystal elbows with raw pig elbows. Although it is time-consuming, it is relatively light. This time, making crystal elbows with sauce pig elbows omits many processes, tastes different, and tastes good. I'd like to share it with netizens. The main methods are as follows; "

Production steps:

Step 1: put the sauce elbow into the pressure cooker, put in the onion, ginger, star anise and some water, and then pour in a little yellow rice wine.

Step 2: cover and simmer for 30 minutes.

Step 3: double the pig skin with water, add onion and ginger, drop a few drops of Shaojiu and sprinkle a little salt.

Step 4: steam for 3 hours.

Step 5: then take out the pig skin, onion, ginger, etc.

Step 6: after the elbow is stewed, take it out and put it in the fresh-keeping box. When it's hot, use chopsticks to strip the meat.

Step 7: pour the pigskin soup into the box to cool.

Step 8: refrigerate for 5-6 hours.

Step 9: make Sanhe oil; cut the garlic into small pieces and put it into a bowl. Pour in some fresh soy sauce, rice vinegar and sesame oil and stir well.

Step 10: take the solidified elbow out of the refrigerator and demould it.

Step 11: take the solidified elbow out of the refrigerator and demould it, then cut it into pieces and dip it in Sanhe oil when eating.

Materials required:

Sauce pork elbow: 500g

Pork skin silk: 300g

Star anise: 3 G

Scallion: 50g

Ginger slices: 30g

Shaojiu: 30g

Refined salt: 5g

MSG: 2G

Garlic: 20g

Fresh soy sauce: 30g

Rice vinegar: 40g

Sesame oil: 10g

Water: moderate

Note: the characteristics of small dishes: the elbow is cool and soft, the entrance is delicious, dipped in Sanhe oil, appetizing but not greasy. Warm tips: 1. Raw and cooked elbows are suitable for making crystal elbows. If raw elbows are used, they need to be stewed under high pressure for 1 hour to be soft and rotten. 2. The ratio of pigskin and water is better than one, so the solidification is better, and the crystal elbow is not easy to dissolve at room temperature. 3. Because it is dipped in flavor juice, it is not necessary to put a lot of seasonings when stewing the elbow, so it can be light with a little salty. 4. It's better to steam the skin so that the soup is clear. Steaming time should be longer, to more than three hours is appropriate, so that the steamed gum will be more viscous and easy to solidify. The deep processed "crystal elbow" of this cooked food of big stir fry spoon is more suitable for summer consumption, and it is faster than raw elbow, for your reference!

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: garlic

Chinese PinYin : Shu Shi Shen Jia Gong Shui Jing Zhou Zi