Description of the preparation:
If you wish, you can add a pod of hot pepper during cooking to the broth so that the jelly after solidification is simultaneously cold and burning to taste. The dish must be served with something hot and hot: mustard, horseradish, pickled hot pepper. You can store jellied meat for about 3 days in the refrigerator.
Prepare the indicated ingredients.
Wash the pork legs, put in a deep baking sheet or gastronome containers, pour boiling water and leave for 10-20 minutes, turning over from time to time.
Scrape off the dirt from the skin with a sharp knife, especially in the fork of the legs, rinse them in water and put them in the crock-pot. Add salt, peppercorns, bay leaves.
Pour hot water into the bowl and activate the "Pressure cooker" and "Jellied" modes on the board for 1.5 hours. Close the lid of the equipment and go about your business.
After the specified time, add peeled and washed carrots and onions to the bowl. If you wish, you can add a little seasoning for meat or chicken – to taste. Boil the contents of the container for another 30 minutes.
During this time, the legs will completely boil, the meat will lag behind the bones. The equipment will give you a sound signal about the end of cooking.
Gently place the legs on a plate with a slotted spoon, and strain the broth.
Separate the meat and skin, put them in deep dishes along with boiled vegetables, fresh herbs. You can boil and peel the chicken eggs in advance, cut them into rings and put them together with the meat.
Pour strained meat broth, but not to the top. Garnish with fresh herbs and let the dish cool at room temperature, and then place in the refrigerator for at least 1.5 hours. Since the legs emit very animal gelatin during cooking, the jelly will quickly freeze in the cold!
After hardening, serve a traditional Russian dish to the table with mustard or beetroot horseradish.
Do not forget to cook such a jelly for the New Year – it's as easy as shelling pears!
Categories: Diet recipes