Pork knuckle and chicken jelly

Step-by-step cooking

1. Step 1:

   

   The knuckle must first be soaked in cold water for 6 hours. Wash the meat.

2. Step 2:

   

   Put the meat in a saucepan and fill with water. Put on fire, bring to a boil.

3. Step 3:

   

   When the meat has isolated all the protein, drain the first broth, wash the pan, meat. Fill it with clean water again and put it on the fire.

4. Step 4:

   

   Bring to a low boil.

5. Step 5:

   

   Turn down the heat and simmer with a weak bubbling for 5-6 hours.

7. Step 6:

   

   After 4 hours, put a whole onion in the broth (you can not peel it) and a carrot (it needs to be cleaned). 10 minutes before the end of cooking, add salt and bay leaf.

8. Step 7:

   

   Turn off the heat, let the broth cool down a little.

9. Step 8:

   

   Strain the broth, remove the meat from the bones and disassemble into fibers. Arrange the meat in the bowls, pour in the broth and let cool. Transfer to the cold and let it freeze.

10. Step 9:

    

    In order to make a pig out of jelly, you need to pour the jelly (put the meat and fill with broth) into a bottle and let it freeze.

11. Step 10:

    

    Then carefully cut the bottle, get the jelly, make a tail, ears and a nickel from sausage or ham, eyes and nostrils from nails.