The video is a cooking tutorial on how to make jellied meat, also known as aspic. The recipe uses 2-3 kg of pork shanks and legs, which are cleaned and boiled in 4 liters of water with salt, onion, peppercorns, and garlic. The mixture is cooked for 5 hours, with the lid slightly open to allow excess liquid to evaporate. After cooking, the meat is separated from the bones and shredded into fibers. The broth is then strained and mixed with the shredded meat, and the mixture is left to cool and set. The final product is a delicious and tender jellied meat that can be served with garlic on top.
Here are the key facts from the text:
1. Two shanks and 3-4 legs are used to make the dish.
2. The legs are filled with hot water from the tap.
3. The legs are then poured over with boiling water and left to sit for 1-2 hours.
4. After sitting, the legs are cleaned with a knife and rubbed to remove any impurities.
5. The legs are then filled with cold water and left to sit for another hour.
6. Salt is added to the water, and the legs are then boiled for at least 4 hours.
7. 2 tablespoons of salt (50-60 grams) are added to the boiling water.
8. An onion, 1 leaf, and 10-20 peppercorns are added to the boiling water.
9. Ground black pepper and a head of garlic are also added to the boiling water.
10. The pan is covered and left to cook for 4-5 hours.
11. After 2 hours, the lid is opened slightly to allow excess liquid to boil away.
12. The meat is then separated from the bones and cooled down.
13. The meat is then shredded into fibers and mixed with garlic (optional).
14. The jellied meat is then served in individual portions.
15. The broth is strained and poured over the jellied meat.
16. The dish is then cooled down and refrigerated or left on a balcony to cool.
17. The recipe uses 4 liters of water and 2 tablespoons of salt.
18. The dish is cooked for a total of 5 hours.
19. The meat is cooked on moderate heat.
20. The jellied meat should be slightly over-salted.