Raw material: pig elbow.

Accessories: cooking wine, sugar, chicken powder, rapeseed oil, starch, chives, green peppers, brine and red oil.

Steps of tiger skin elbow

Step 1: Buy a pork elbow in the vegetable market, scorch it, scrape it clean, put it in a pot with cold water, add a proper amount of cooking wine, blanch it with water and blanch it with blood, then take it out and clean it for later use.

Step 2: Add the right amount of water to the wok again, put the cleaned elbow into the wok and add half a bowl of sugar. The cooking method of sugar color has been explained in the previous tutorial. Cook over high fire until the elbow skin becomes discolored, and remove the water for later use. If you have the conditions at home, you'd better suck the water with oil-absorbing paper.

Step 3: Clean the pot and dry it, add enough rapeseed oil, preferably covering two thirds of the elbow, put it in the elbow until the pork elbow is fried until the skin turns golden yellow, and then continue to fry some oil inside the elbow.

Step 4: Take out the fried elbow, drain the oil and quickly put it into a basin filled with cold water. When you put it in, soak the elbow skin for more than 25 minutes until the skin is soaked into tiger skin.

Step 5: soak the elbow, take out the controlled dry water, put it in a salt water pot, boil it with high fire and simmer for 2.5 hours. The preparation of salt water is also very simple, which was explained in detail in the last issue. If it is pressed in a pressure cooker, it will take 40 minutes, but the taste is still very different from that of slow stew.

Step 6: After the elbow is stewed, take it out and put it on a plate. Take another pot, add a bowl of brine, add a proper amount of white sugar and chicken powder to make it tender, add a spoonful of crispy rice, bring it to a boil over high fire, add a little glutinous rice flour to blend with thin glutinous rice, keep stirring until the soup is slightly thick, then add a little scallion and green pepper rings, and then pour a spoonful of spicy red oil.