Homemade Crystal Meat Recipe

  In the summer, talking about eating meat, if it's too greasy, there's no appetite. I've been thinking of this crystal gelatinous pork knuckle recently; it's not greasy at all and doesn't require kitchen skills, a convenient main dish. Dip the crystal meat in garlic paste,mixed with vinegar, take a piece and savor its flavor completely opening your taste buds.

  Completely non-greasy [crystal meat]crystal meat ingredients:

  one pork knuckle; three slices of ginger;an appropriate amount of cooking wine; mashing several cloves of garlic, Organic Brown Rice Vinegar, vinegar,

  soy sauce,rice bran oil; crystal meat preparation steps:1. Clean the pork knuckle and put it in cold water; once the water boils, boil for about 1 minute, then remove and wash with clean water. Recover the pot with cold water, add the pork knuckle, ginger slices, and an appropriate amount of cooking wine, bring to a boil over high heat, then simmer for 1 hour (Figures 1, 2).

  Remove the pork knuckle when it's cool enough to handle, cut in half along the middle, remove the bone, wrap tightly with gauze and cotton thread, refrigerate overnight (Figure 4).

  3. Crush the garlic and mix it with vinegar, soy sauce, and rice bran oil. Slice the pork knuckle and serve with the dipping sauce.

  Tips for crystal meat:

  1. Wrapping it while hot makes it easier to handle, ensuring a tight wrap. The sliced brisket should be dipped in the sauce before eating.

  Crystal Meat Tips

  1 The meat is easier to wrap when it's hot, resulting in a firmer.