Crystal Meat Jelly

Crystal Meat Jelly

　　　Ingredients: 100 trotters (without toes, each weighing 1,500 g), 250 g scallion segments, 125 g ginger slices, 3,000 g nitrite water (mixed at a ratio of 1:166), 30 g alum, 13.5 kg coarse salt, 250 g Shaoxing wine, 75 g Sichuan peppercorns, 75 g star anise.

    Preparation Method:

　　1. Scrape and clean the front pig trotters, remove the bones (remove tendons from hind trotters), pierce small holes in the lean meat with an iron skewer, sprinkle with nitrite water, rub evenly with coarse salt, place flat in a vat to cure thoroughly, then soak in cold water (not necessary in summer) to remove astringency, rinse and clean off any dirt on the skin.

    2. Place the seasonings in a cloth bag and put it into a large pot along with clean water, salt, and alum. Bring to a boil over high heat, then add the trotters. Simmer over low heat for about 1 hour and 30 minutes, turning the trotters over halfway through, then continue cooking until tender and falling apart (about 3 hours). Remove from the pot.

    3. Arrange the trotters in a flat basin (skin side down), stacking every 5 basins on top of each other, cover with an empty basin on top. After 20 minutes, scoop some of the original broth from the pot to rinse the fat and brine in the basin, then pour it back into the pot.

    4. Bring the broth in the pot to a boil, skim off the floating fat, add alum, then add clean water and bring to a boil again to remove the fat. Pour the broth over the trotters in the basin, covering the meat surface completely. Let it cool in a cool place to “gel and set,” resulting in crystal meat jelly.

    5. When serving, slice and plate, served with shredded ginger and vinegar.

    Characteristics: The meat is bright red, smooth and translucent, with a clear jelly-like brine resembling crystal. It boasts four major qualities: fragrant, crispy, fresh, and tender.