Crystallized meat – Recipe and secret

Crystallized meat considers as a key dish of the meal on a cold day. A hot of rice seem much delicious whenever it is served with soft meat, crispy and cool.

-Clean mushrooms, soaked in warm water to bloom, cut yarn. Carrots peeled, trimmed flowers shape. Clean loin, cut into small pieces, put in water and stew for about 30 minutes, keep small fire.

- Lean and bacon sliced ​​as small, spices about 2 hours.

How to cook:

- After stew, fish out, water purification, you also use the water that be used soak mushrooms and note to clean mushrooms before soak.

- Put spices meat to cook, when water is boiled, decrease heat, pick foam, open the lid a litle, stew for soft meat then put mushrooms, black wood and carrot.

- Sort mushrooms and carrots in bottom of bowl , put meat above. Let cool in refrigerator for overnight.

Enjoy:

-When eating, take out the fat layer on top, turn down the bolw and becareful to keep the bolw shape. So, you have a delicious crystallized meat and beautiful.

- You can eat crystallized meat with rice, Chung cake with a litle pickles, sour onions. In Vietnam, when you see crystallized meat that you know the weather is beginning Winter.

Tip:

-You should skim when meat water start to boil , to clear bad smell. Should not be boiled black wood with pork, fry separately to keep crispness.

- If you interested in beautiful and nutritious, you can put some boiled quail eggs ( cut into half).

- You should put some Agar powder in crystallized meat to keep shape, put some slice pork skin to make meat easy to crystall.

- Pepper should be pepper skull, crush raw and not smooth, it make fleshy and fragant when eating.