Accessories: 50g jujube and 5g dried tangerine peel.

Seasoning: ginger 15g, Shaoxing wine 10g, salt 3g, soy sauce 5g, pepper 2g, monosodium glutamate 2g, peanut oil 20g, pepper, cinnamon, nutmeg, clove, rock sugar and chives.

step

1, first wash the pork elbow, add water to the pot until it is four or five times ripe, then take it out, dry the skin and coat it with sugar while it is hot. (You can put soy sauce on the meat; You can also stir-fry sugar with white sugar or brown sugar. )

2. After the cooked pig's elbow is slightly cool, put it in an 80% to 90% hot oil pan and fry it to the color of bordeaux, and remove the clean oil.

3. Steam the oiled hoof on the pot. Put ginger, Shaoxing wine, soy sauce, salt and seasonings (pepper, clove, cinnamon, rock sugar) into a pot, bring to a boil with high fire, and simmer with low fire.

4. stew until it is crisp and rotten (about 2-3 hours), remove it and plate it. Pour the original soup and sprinkle with chopped green onion, which is delicious, fat but not greasy, and the braised pork elbow with pleasant salty flavor is ready.