Jelly -Jelly made of knuckle and pork legs

Step-by-step cooking

1. Step 1:

   

   Take the products from the list. Wash the legs and knuckle well and scrape with a knife - I have from the supermarket, so there is practically no fuss. Ask your husband to cut the tubular bones. Fill the meat products with water and bring to a boil.

2. Step 2:

   

   Add an onion, a piece of carrot, celery, stalks of greens. Cook under the lid at a slow boil for 3 hours. Then add salt to taste, add bay leaf and pepper, cook for about an hour.

3. Step 3:

   

   Then turn off the stove, let the jelly stand for an hour. Remove the meat from the broth, discard the roots.

4. Step 4:

   

   Carefully ice the meat from the bones with your hands, wearing gloves.

5. Step 5:

   

   Part of the pulp can simply be divided into fibers and put in a jelly.

7. Step 6:

   

   Scroll the rest of the meat with the skin with a combine or meat grinder. Just this is what will give our jelly to be strong.

8. Step 7:

   

   Arrange the meat in bowls or molds for jelly.

9. Step 8:

   

   Add grated garlic to taste.

10. Step 9:

    

    Pour in the broth, gently stir until the meat part is evenly distributed in the broth. Put it in the cold until it cools down completely.

11. Step 10:

    

    If suddenly your jelly is frozen (on the balcony, for example), when it melts, it will become liquid - it needs to be brought to a boil again and cooled, it will return its consistency.