The pork trotter aspic Jiangsu style,also known as crystal delicacy hoof and Zhenjiang delicacy meat, is a traditional famous dish in Zhenjiang City, Jiangsu Province, belonging to the Soviet cuisine. After cooking, the meat is red and white, smooth and crystal clear, and the bittern is transparent, just like crystal, so it has the reputation of “crystal”. When eating, it has the characteristics of lean meat, fat meat, crispy, tender and fresh. It has a special flavor with ginger and Zhenjiang vinegar.
On September 10, 2018, “Chinese cuisine” was officially released, and it was rated as the top ten classic dishes in Jiangsu.
How To Make The Pork Trotter Aspic Jiangsu Style
Remove the bones from the pig’s front hooves, add 25g of the nitrate water and 75g of the coarse salt, rub them thoroughly, put them into the VAT, marinate them for 8h in summer and for 2-3 days in winter, take them out and soak them in cold water for 1h, and then wash them with warm water
Add 1000 grams of the water,a little star anise, Chinese prickly ash, scallion, ginger slice, and cooking wine, cover and boil, then simmer for 1 or 5 hours, turn over the hoof, boil until it is crisp and rotten, and take out the scallion, ginger slice and spices
Put the cooked pig’s hooves into the flat basin, and then cover it with a plate and press it flat. In addition, boil the soup brine in the pot, pour it into a flat basin for freezing, and put it into a cold box for freezing in summer, which becomes a crystal food hoof. When eating, cut into slices of the same size and thickness, and dip them in ginger and Zhenjiang vinegar.