Jelly - crook from a knuckle and pork legs

12 servings
8 hours

Take the products on the list. Rinse the legs and knuckle well and throw a knife at me from the supermarket, so there is practically no fuss. Ask your husband to cut the tubular bones. Pour water over the meat products and bring to the boil.

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

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

Bake the meat thoroughly from the bones with your hands, wearing gloves.

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

Scroll the rest of the meat with the skins with a combine harvester or meat grinder. This is exactly what will give our jellyfish to be strong.

Arrange the meat into bowls or jellies.

Add the grated garlic to taste.

Pour over the broth, gently stir until the meat part is evenly distributed in the broth. Place in the cold until cool down completely.

If suddenly your jellyfish froze (on the balcony, for example), when melted, it will become liquid - it must be brought to the boil again and cooled, it will return its consistency.