Crystal elbow is a home-cooked delicacy, and no matter where it is, the method is not much different.

Basically, the elbow is boneless and stewed, or stewed and boneless, and then the skin is rolled outward, and it can be eaten after it has cooled and set.

When eating, the crystal elbow is usually sliced and plated and dipped in garlic sauce.

"Listening to what you guys say, this crystal elbow is very similar to the crystal elbow flower, Brother Xu Zhuo, is there a difference between the crystal elbow and the crystal elbow flower?"

When the two were discussing, Shi Lei, who was kneading the stewed dough next to him, asked curiously.

The restaurant where he used to be an apprentice had the dish of crystal elbow flowers, although he had never done it, but Shi Lei had cut the elbow flowers many times.

So after listening to Xu Zhuo's approach, I felt that it was no different from the crystal elbow flower.

As soon as he said this, Xu Zhuo also felt that the crystal elbow and the crystal elbow flower were quite similar.

It is all pork skin translucent pork skin wrapped in pork, all of which are marinated first and then shaped, and even the way to eat them is dipped in garlic sauce.

Are these two names for the same cuisine?

"No, crystal elbow and crystal elbow flower are two different dishes, regardless of the method or the ingredients used, they are different. ”

Feng Weiguo saw that Xu Zhuo and Cao Kun were both in deep thought, so he walked over unhurriedly and began to give a few people the difference between crystal elbow and crystal elbow flower.

Crystal elbow, as the name suggests, is a dish made from elbows.

And the elbow flower is more like an upgraded version of the crystal elbow.

The authentic method of elbow flower is to clean the pork skin, wrap the pork tendon meat, tie it with a rope and put it in a pot for marinating, and then slice it after cold forming.

There are only two pieces of pork tendon meat on a pig, and the portion is still very small. To make a normal-sized elbow flower, you need at least seven or eight pieces of pork tendon meat.

Pork tendon meat is known as pig xiaozhan in Guangdong, which is the muscle on the calf of the pig.

This piece of meat is wrapped in a meat film, with hidden tendons, moderate hardness, and regular lines, which is very suitable for stewing or making lo-mei.

It can be said that the elbow flower is made of the most essential part of the elbow, and compared with the greasy elbow, the elbow flower has been greatly improved in both taste and texture.

It's no wonder that in some restaurants, elbow flowers are more expensive than elbows.

The ingredients used are different, and they really have to be more expensive.

In addition, when the crystal elbow flower is marinated, it needs to use the step of bundling, which is why many places call the elbow flower a bundle elbow roll.

And the crystal elbow doesn't have this step. Just roll it up after cooking.

After Feng Weiguo's explanation, several people realized that the difference between elbows and elbows was not small.

Xu Zhuo made up his mind that he must make the elbow flower when he turns back!

But now there are no skills, so it's right to make crystal elbows first.

After he and Cao Kun finished "deducing" the steps of making crystal elbows, they drove to the market and bought a few elbows, intending to make them by hand.

If you want to make the skin of the elbow crystal clear, you have to clean the skin thoroughly.

This step is the most important step in making crystal elbows, even more important than marinated elbows.

Because crystal elbow is a secondary seasoning food, even if the taste is insufficient when marinated, it is nothing.

Just control the flavor of the sauce at the end.

If the skin of the meat is not cleaned, the elbow will become muddy, and there is no such crystal clear visual effect at all.

The store makes crystal skin jelly almost every day, so the treatment of pork skin is very set.

Soak the elbow skin slightly softer by soaking it in water, and then use a knife to scrape off the remaining hairs on the skin.

Then, add water to the pot, put the elbows in a pot under cold water, put in the green onion and ginger slices, pour in a large spoonful of cooking wine, turn on high heat and boil the elbows to blanch.

Once the water is boiling, skim off the foam, then take your elbows out and rinse them off with warm water.

At this time, some residual pig hair in the pig skin will be exposed, just take the opportunity to pull it off with tweezers.

Then scrape it with a kitchen knife to remove as much impurities as possible from the pores.

After shaving, put it in slightly warmer water for a final wash.

Next, it's time for the deboning step.

There is only one big bone in the pork knuckle, so it is not very difficult to remove.

Just cut down the pork knuckle with a knife until the bone, and then lift the cut meat to remove the large pork bone in the middle.

However, there is usually a fascia on the bone, so when the bone is finally removed, the fascia on the bone must be carefully cut off with a boning knife.

After the bone is removed, the elbow becomes a large thick piece of meat, because it can't be blanched when it is blanched, so at this time, blood constantly seeps out of the meat.

A second blanching is required.

Put the boneless pork into a pot of cold water in turn, add the green onion and ginger slices cooking wine again, and the second blanching begins.

This step cannot be saved, because the blood in the flesh will also affect the final color of the crystal elbow.

And because the skin is more difficult to clean after cutting, it is necessary to wash the skin first, and then cut the elbow to remove the bones.

After the second blanching, the whole elbow has become white and tender.

Xu Zhuo cleaned the scum attached to the pork knuckle with warm water and began to marinate.

Place the cleaned elbows with the skin facing up and put them in the pot.

Add water to boil, skim off the residual foam, and then add ginger, rock sugar, cooking wine, Sichuan pepper, star anise, bay leaves, cinnamon, and green onions.

Reduce the heat to medium and let the elbows simmer slowly in the pan.

If you want the color of the crystal elbow to be good, you can't use too dark braised soup, and this is a secondary seasoning food, which is not suitable for braised soup.

It is simmered in plain water with a little spice, and it is very good in both color and taste.

"Whew...... If this crystal elbow is completed, we will have one more hard dish in our store. ”

Cao Kun seemed very happy, and this was done step by step by him and Xu Zhuo through discussion, so he had a strong sense of accomplishment psychologically.

Xu Zhuo was also very happy.

Finally, this dish was made in a proper manner.

This kind of marinated dish is different from stir-fried food, and it is not surprising that it is not common to make a new stir-fried dish.

Because there are so many tutorials on the Internet for stir-frying, as long as you want to do it seriously, anyone can make it.

But halogen products are different, although there are tutorials on the Internet, but most of them are unknown.

If you make a new lo-mei every once in a while, it is estimated that everyone should wonder about the origin of the dish.

After the elbow meat was stewed for more than forty minutes, the elbow meat had been cooked thoroughly, and Xu Zhuo added three spoonfuls of salt to the pot.

You have to add a base flavor to the elbow so that it tastes more fragrant.

After adding salt, you have to turn on a low fire.

This allows the salt to slowly soak into the meat.

In addition, if the pot is simmered on low heat, the soup in the pot will become cloudy, so that the pork skin can still maintain its crystal clear appearance.