Boneless pig's foreelbow 1 (weight about 1500g).

A) 300g of ginger slices, 300g of coriander, 500g of onion, 250g of garlic cloves, 250g of green peppers, 200g of red peppers150g, 200g of carrots, coriander, scallion, 50g of star anise, 0/00g of cinnamon/kloc-0, and fragrant leaves.

B) 200g of salt and 250g of cooking wine.

C) ginger slices 150g, shallots 200g, cinnamon and geranium 25g, star anise 20g and water 5kg.

D) 4 kg of salad oil (actual dosage 120g), 300g of new epithelial water, 50g of Sichuan sesame sauce 150g, 50 g of soy sauce and 30g of millet pepper rings.

Exercise:

1, wash elbow singeing, cut in half and wash blood; Mincing material A in a meat grinder, adding material B, and pickling for 48 hours;

2. Put the marinated elbow into a pressure cooker, add material C, boil it over high fire, and decompress for 20 minutes;

3. Take out the elbow joint, remove the skinless bone, dry the skin moisture with a cloth, apply new epithelial water while it is hot, and blow dry it quickly with an electric fan for later use;

4. After the pan is on fire, add salad oil. When it's 60% hot, add the elbow meat, skin and bone respectively, soak and fry with low fire until the skin is crisp and the meat is cool, and control the oil from the fire;

5. Cut the fried meat and skin into strips with a length of10cm, a width of 2cm and a thickness of1.5cm respectively; First put the fried elbow bone on the edge of the dish, then put the elbow meat into the plate and cover it with elbow skin;

6, millet pepper ring, soy sauce into pepper ring soy sauce, served with Sichuan sesame sauce, seasoning elbow.

Nutritional value:

Pig elbow-also called pig elbow and hoof. Pork is one of the important animal foods on people's table at present.