Pig hoof

oil

old ginger

Sichuan pepper

Thick bean paste

salt

How to make Sichuan-style pig elbow?

Wash pig's elbow and cook it in clear water. Add some salt, pepper and ginger (or add a little spiced and star anise) when cooking.

Take it out and spread soy sauce evenly on the skin while it is hot, dry it until it is absorbed by the skin, and then color it twice.

Heat oil in the pot (be sure to add more), add pork elbow and stir-fry it a little (the effect is that the color of the skin becomes a little dark, as shown in the picture). After taking out and cooling, cut the meat inside the elbow into small pieces of flower knives, being careful not to cut it off to ensure that the skin is still intact.

Jiang Mo, Zanthoxylum bungeanum, salt, bean paste, soy sauce and other seasonings are mixed into juice.

Spread the prepared juice evenly on the inside of elbow joint, paying attention to the taste.

Steam in a pot (the cooking and steaming time must not be short, at least two hours), then take it out and pour it on a plate.