Composition / ingredients
Step-by-step cooking
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Wash the meat and legs, put them in a bowl of a slow cooker.
Peel carrots and onions, wash them, put them to the meat.
Put pepper, lavrushka, salt to taste. The water in the slow cooker does not boil away, so you do not need to be afraid to over-salt the jelly.
Fill everything with water to the top of the risk.
Close the lid and set the "extinguishing" mode for 6 hours.
After 6 hours of extinguishing, the slow cooker will automatically switch to the "heating" mode, so nothing terrible will happen if you oversleep.
In the morning, get the meat, put finely chopped or squeezed garlic through a garlic press in the jelly. The heating must be turned on.
Disassemble the meat, lay it out on the trays.
Turn off the slow cooker.
Strain the jelly, pour it into trays.
Leave the jelly on the table to cool. As soon as it cools down, put it in the refrigerator until it freezes completely.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork leg - 234 kcal/100g
