Knuckle and beef jellyfish

18 servings
7 hours 30 min


1. I put a knuckle and beef meat well and put it in a saucepan, put onions and carrots there.

2. As it boils, we remove the foam with a spoon. Cook over low heat for several hours. The willingness to identify is easy, the meat easily lags behind the bones, and the broth drop between the fingers should be sticky. Add salt and dry spices.

3. Filter the broth through a sieve, and divide the meat into fibers.

4. Put the meat on the bottom of the container and fill it with broth. I try to remove all the fat from the surface of the broth with a spoon.

5. We put the jellyfish in the refrigerator for several hours until it sets.