Chinese Food
Crystal elbow
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You don't need to talk about how much beauty there is. The meat skin is rich in collagen. It's frozen by cold, so it becomes such a beautiful crystal elbow ~ ~ dip in a special sauce. It's tender, smooth ~ take a bite. Keep it young for N years.
Cooking ingredients
Cooking Steps
Step1:Remove the bone and some fat from the hind legs and elbows of the pig. Remove the blood from the soup. Pull out the pork skin * * (this step is a little difficult). Slice the scallion. Slice the ginge
Step2:Put the pigskin in the pot and boil for 5 minutes. Remove the excess fat on the inside and the floating foam on the surface
Step3:Cut the processed pork skin into thin shreds; cut the pig elbow out of water into smaller pieces. Put it into the pressure cooker together with the pig slices. Add ginger, scallion and octagonal. Submerge the pig elbow with water. Press the pig elbow in the pressure cooker and crumble. About 30 minute
Step4:Put the pressed pork elbow skin into the fresh-keeping box after it is cold. Put it into the refrigerator and refrigerate it for molding. It's better to take out the slices and put them into the plate one night. Pour or dip in the up-regulated flavor juice
Cooking tips:The pigskin must be cleaned and the cooking skills must be good.
