Chilled Crystal Ham 鎮江肴肉

I am pretty sure many must have ordered this when having Shanghai style cuisine, but when you cook this dish at home, it's not as hard as it looks. Especially when you are hosting a party, this is a good choice for a appetiser, can prepare a day ahead, which makes it easier as well.

P.s. Don't judge by its steps, it's actually quite a simple dish

Prep. Time: 15 min

Cook time: 1 hour Ingredient: 1 pork knuckle Little Pepper 3 ginger 1tbsp chicken stock 300ml Pork Knuckle soup 30g gelatin power Method: 1). Boil the pork knuckle for 15 minutes, then rinse well and rub on with white pepper evenly 2). Boil some water, add in ginger slices and cook with high heat. Add in the pork knuckle so that the water cover up the pork knuckle completely. Cook on with high heat for 30 minutes with the lid on, then turn to low heat and cook for another 1.5 hours until the pork knuckle is soft and cooked well, then take out to cool down 3). De-bone the pork knuckle and cut the meat into cubes 4). Put the cubes into a box for later use 5). Keep 300ml of "soup" from boiling the pork knuckle, mix in with gelatin power to a small portion, and reboil with chicken stock, then turn off the heat and mix in with the remaining 6). Slowly pour the Pork Knuckle soup into the box of pork knuckle chunks, just enough to cover the meat, and refrigerate for 12 hours 7). Take out from the box the next day, slice to pieces to serve

鎮江肴肉又名水晶肴肉. 應該有不少人吃上海菜的時候都會叫這味冷盤, 但其實當你懂得在家做的時候, 你就會覺得原來不是你想像中那麼複雜, 你也可以在家輕鬆品嚐. 特別要宴客時, 如能準備1-2味冷盤, 當天你便能輕鬆準備其他菜式, 在前一天準備, 吃的時候才上碟便可. P.S 不要看過程像很複雜, 其實你要做的事很少啊! 準備時間: 15分鐘 烹調時候: 1小時 材料: 咸豬手 1隻（去骨） 胡椒粉少許 薑片 3片 雞粉 1湯匙 豬手湯 300g（煲豬手用的部份水） 魚膠粉 30g

做法: 1. 咸豬手先出水15分鐘，盛起沖水，搽勻胡椒粉； 2. 煲一煲水，放入薑片以大火煮滾，加入豬手，水的高度要蓋過豬手，加蓋以大火煮半小時，轉慢火煮自1.5小時至豬皮腍及肉熟透，可取出豬手先放涼； 3. 豬手起肉切粒狀； 4. 用一保鮮盒，放上肉粒佈滿盒子，備用； 5. 之前煲豬手用的水，保留其中300ml，先取出少許湯調開魚膠粉，其餘加入雞粉再煲滾，熄火後加回魚膠粉湯拌勻； 6. 慢慢把豬手湯倒入（4）的盒中，高度僅蓋過豬肉便足夠，雪12小時； 7. 第二日取出盒，用刀戒開四邊，倒轉盒拍幾下就能脫出整塊肴肉，切件即可上碟。

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