Crystal pork (shui jing yao rou )

Crystal pork

Introduction:

"It takes a long time to make this dish, but it won't disappoint you when it's ready."

Production steps:

Step 1: clean pig forelegs, add pepper, fennel, salt, cooking wine marinate for 24 hours. (I bought it in the supermarket and it has been cut open)

Step 2: blanch the pickled pig's front hoof, and then clean it with warm water.

Step 3: add about 1500ml water to the pressure cooker, add geranium, Zanthoxylum, star anise, fennel and cinnamon, and boil to brine. (the amount of water is less than two-thirds of that of hoof beetle.)

Step 4: put the cleaned pig's front hoof into the brine, cover it, inflate it, and press it for about 20 minutes.

Step 5: remove the bone from the cooked pig's front hoof, put it into a bowl and compact it. (you can keep noodles for meat soup, or you can cook soup.)

Step 6: cover with plastic wrap, put a bowl on it, and press it until it solidifies.

Step 7: slice the pressed pig's front hoof.

Step 8: stir shredded ginger, fragrant vinegar and homemade spicy sauce to make dipping sauce.

Materials required:

Pig front hoof: 900g

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fennel: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Cooking wine: moderate

Cinnamon: moderate

Note: this dish is a famous Zhenjiang dish, the best vinegar is Zhenjiang vinegar.

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: spiced

Chinese PinYin : Shui Jing Yao Rou