Candied Pork Shoulder Video_Homemade Candied Pork Shoulder Recipe

Crystal elbow in summer is a great choice for an appetizer, even though it's made from elbow meat, it doesn't feel greasy and stimulates appetite. Enjoying it with some iced beer makes for a delicious meal in the summer.

Crystal elbow is a highly regional delicacy, representing Jining region. It was traditionally prepared only during festivals or special guests but now appears on many banquets after going through multiple procedures to ensure it's not greasy and refreshing when eaten in summer.

　　Ingredients Details:

Main ingredients: one pig hind leg;

： ， ，ginger,， ， ，star anise, cooking wine, salt, monosodium glutamate,

etc., in appropriate amounts;

Preparation steps:

First, clean the surface hair of the elbow and remove excess fat by scraping, then wash thoroughly.Place the elbow in a pot with enough water and cooking wine, bring to a boil, remove when there's no more blood in the water, and rinse well. While still hot, scrape the skin again to ensure all fat is removed.

Place the pig's elbow into a pressure cooker along with water covering it. Add smashed ginger, sliced,,scallions, and star anise together in the pot, add cooking wine and cook for about half an hour. Remove the cooked elbow, drain, and set aside to remove the bones.

Pour the broth into a pot, season with salt and monosodium glutamate, then re-cook the deboned elbow for ten minutes to allow it to absorb flavors.Remove, let cool, wrap in plastic wrap, refrigerate overnight. The next day, cut into slices and prepare dipping sauce for consumption. Tips:Removing the bones from the elbow is a skillful process that requires precise knife work to maintain its shape. Ensure all surface fat is thoroughly cleaned with a knife to avoid greasiness when eating. Put them together in the pot, add cooking wine, and simmer for about half an hour.

5. Remove the cooked brisket from the pot to drain off excess water, remove the bones, and set aside for later use;

6. Pour the broth back into the pot, add table salt and chicken essence for seasoning, then cook the deboned brisket for another ten minutes until it absorbs the flavors.

7. Remove from heat to cool down, wrap in cling film, and refrigerate overnight. The next day, slice it up and prepare dipping condiments before serving.

Tips:

Removing the bones from the brisket is a skillful process that requires precise knife work to maintain its overall shape, as this affects the appearance of the final product. When dealing with the skin, use a knife to scrape off excess fat thoroughly to ensure it does not become greasy when eaten.