Crystal Pork
Taste: The meat is tender and refreshing.
Features: Crystal and transparent.
Ingredients:
1 pig’s foot (about 1,200 g or 2.6 lb)
150 grams (1/3 lb) salt
25 grams (1 3/4 tbsp) cooking wine
15 grams (1/2 oz) sliced ginger
10 grams(1/3 oz) cinnamon
5 grains of fennel
10 grains of Chinese prickly ash
Directions:
1. Dress the pig’s foot and remove the bone.
2. Put the foot on a chopping board with the skin side down. Prick several holes in it with an iron chopstick or other pointed utensil. Rub salt on the skin side, but put scallions, ginger, cinnamon, fennel and Chines prickly ash on both sides. Put it in a deep container and cover the lid. Marinate for 2 days in summer, or alternatively 3 days in spring and fall and 1 week in winter.
3. Get rid of the scallions, ginger and other sprices. Wash the pork foot clean and put on a plate. Add 100g (6 tbsp) of water and steam over strong ifre for 2 hours. Take out and put hte pork foot in a bowl. Pour on teh juice resulting from steaming until the meat and the sauce are at the same level. When it totally cools off and solidifies into a jelly form, cut foot into chunks 5 cm (2 inches) long, 3 cm (1.2 inches) wide and 0.7 cm (0.28 inch) thick. Place on a plate and serve.
口感：肉质鲜嫩，令人耳目一新。
特点：水晶和透明。
成份：
1猪英尺（约1200克或2.6磅）
150克（1 / 3磅）盐
25克（1 3 / 4汤匙）料酒
15克（1 / 2盎司）姜片
10克（1 / 3盎司）肉桂
5茴香粒
10花椒粒
方向：
1。连衣裙猪的脚，消除骨。
2。把皮肤一侧脚朝下放在砧板。扎几个洞，它用铁筷子或其他用具指出。盐擦在皮肤上的一面，但同时又提出，葱，姜，桂皮，茴香象声词花椒双方。放在一个深容器内，并盖上盖子。腌2天，夏季，或者在春天和秋天，1周3天的冬季。
3。获取的葱，姜和其他sprices摆脱。脚洗干净，把猪肉放在盘子。新增超过2小时强ifre 100克（6汤匙水和蒸汽）。取出，放入一个碗里兴田猪肉脚。倒在从蒸直到肉和酱在同一水平导致果汁。当它完全冷却了，变成了一个果冻的形式巩固，切成块英尺5厘米（2英寸）长，3厘米（1.2英寸）宽，0.7厘米（0.28英寸）厚。放在一个盘子和服务。
(Source: culture.chinese.cn)
Tags: Chinese Culture, Study Chinese