Crispy elbow is one of the specialties of Sichuan and Chongqing region, its preparation requires many details and skills, here is how to make authentic crispy elbow.

Ingredients:

- Pork elbows (local pig is best)

- Vinegar

- Salt

- Black pepper

- Ginger

- Shallot

- Garlic

- Wine

- Soy sauce

- Sugar

- Honey

- Flour

Steps:

1. Handle the pork elbow, cook the elbow in boiling water until it is cooked through, fish it out, remove the hair, remove the bones and cut the meat into thin slices.

2. Add vinegar, salt, black pepper, ginger, scallion, garlic, cooking wine and soy sauce and marinate for about 20 minutes.

3. Remove the marinated elbow meat, add flour and mix well so that each piece of meat is coated with flour.

4. Fry the meat in a hot frying pan until golden brown on both sides, remove and drain the oil.

5. Add sugar, honey and moderate amount of soy sauce to the pan where you fried the meat, cook until the sugar melts, add vinegar and keep stirring.

6. Put the browned meat back into the hot frying pan and fry until both sides are nicely browned.

7. Finally, add the meat and the fried sauce to the pan, toss to coat, and the crispy elbows are ready to enjoy!

Note:

1. The process of deep-frying must master the fire and time, the oil temperature and time is not enough will lead to the meat is not crispy enough, the oil temperature is too high is easy to lead to the skin frying burnt.

2. The marinating time depends on the temperature and humidity, if the weather is too cold or too humid, we should shorten the marinating time, otherwise the meat is easy to deteriorate.

3. The proportion and preparation of the sauce should also be adjusted according to the taste and ingredients.