Pork elbows, whether steamed, braised or braised, usually taste good. Roasted pork elbow with beer is also a world famous dish. Processing time is long, so it needs to be pickled in advance to make the pig elbow fat but not greasy. Beer must have been used in the preparation of this dish. If someone is allergic to alcohol, it is best not to eat it, just in case.

1. What's the making method of roast pork elbow with beer?

Before making beer roast pork elbow, you should prepare the corresponding ingredients, prepare a pork elbow, and then prepare onion celery, beer garlic spice, fragrant leaves and salt. Wash the pig's elbow first, then put it in a big bowl, sprinkle a layer of salt on the surface, and rub the pig's elbow with salt for a few minutes to facilitate the taste. Then pick the leaves of celery, leaving only stalks, cut into granules, and cut onions into granules. Break garlic cloves with a kitchen knife and put them in a bowl.

Then add some spices to the bowl, probably just grab a handful by hand, and then add fragrant leaves and stout. Then put the cured pork in the refrigerator for a day or two, take it out and turn it every 12 hour to make the pork elbow fully marinate. Then take out the pickled pork elbow, put it on a clean plate and steam it in a pot for two hours until the pork elbow becomes tender and boneless. Then take out the steamed elbow, wrap it with a layer of tin foil to show a little mouth, and then bake it in the oven at 200 degrees for an hour.

Can people who are allergic to alcohol eat this dish?

For people who are allergic to alcohol, Bian Xiao doesn't recommend eating this dish, because if beer is put in it, even if alcohol volatilizes during cooking, some will remain, and people with sensitive constitution will still be allergic. In the process of cooking this dish, the pork elbow must be steamed for a long time, and then roasted, so that all the oil inside can be roasted, so that the dog can be fat but not greasy, and more salt can be added when pickling.