Pork Leg Jelly(shui jing zhou zi )

Pork Leg Jelly

Introduction:

"Today, I bring you a cool drink side dish, called" crystal elbow ". Although it's a meat product, it's not greasy. It's delicious with vinegar and mashed garlic

Production steps:

Step 1: wash the elbows and cook in boiling water for 15 minutes.

Step 2: remove and wash.

Step 3: use onion, ginger, star anise, fragrant leaves, salt, rice wine and chicken powder to make stewed soup.

Step 4: put the elbows in the pot and cook for two hours. Take them out to cool and remove the bone.

Step 5: Boil fresh water in the pot, open the water, add green onion, ginger, yellow rice wine and salt, and cook the boned elbows for another half an hour.

Step 6: because the elbow is cooked by hand, it must be cooked again to disinfect and remove excess fat.

Step 7: half an hour later, take out the bone removed elbow which has been boiled for two times, put it into the sterilized deep disk and level it. It's better to use a square mold.

Step 8: start another soup pot, add 200ml water to boil, put in two star anise, scallion, ginger, a little yellow rice wine, and season with salt and 1g monosodium glutamate.

Step 9: Boil the soup and turn off the heat.

Step 10: pour in 25g of fish glue powder, stir quickly with a spatula, no particles.

Step 11: ladle the soup with a hand spoon, slowly add it to the porcelain plate mold to cool, then put it in the refrigerator for two hours, take out the slice code plate, and serve it with flavored dishes containing mashed garlic, shredded fresh pepper, soy sauce and vinegar.

Materials required:

Pig elbow: 500g each

Scallion: 150g

Ginger: 80g

Salt: 5g

Star anise: 3

Fragrant leaf: 1 piece

Chicken powder: right amount

Yellow rice wine: 25g

Fish glue powder: 25g

MSG: 1g

Note: 1, elbow must be cooked enough heat, soft rotten just good, light salty can. 2. Be sure to pay attention to the disinfection of utensils. When removing bones, the meat touched by hands should be boiled twice. First, it should be disinfected, and second, it should be degreased. 3. Fish glue powder should be used in an appropriate amount, with more water, less water and more meat, but the gap in the mold is small, so it should be put less, and the gap is large, so it can be put more appropriately. 250 grams of cooked meat put 25 grams of fish glue powder is more appropriate, but also depends on the quality of fish glue powder.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Shui Jing Zhou Zi