1. Clean the elbow before deboning, scrape the skin a few times with a knife, pull it out if there is hair, then put cold water into the pot until it is basically boiled, and remove the remaining impurities in the meat.
2, stir-fry into a sugar color with a small fire, and stir-fry the sugar color needs to master the heat, which is a bit difficult, and it is not good to take pictures too fast.
3. Roll the rinsed meat in the sugar color, so that the surface of the meat, especially the skin, is stained with the sugar color.
4. Pour all the cooked meat materials used this time into the soup, put the meat into the boiled soup, and cook for 5 minutes on medium heat after the soup is boiled.
5. Soak the braised pork in the marinade for one day, then take it out and slice it for eating. If you can't finish eating, wrap it in a fresh-keeping bag and freeze it in the refrigerator. Thaw and heat when eating, and the taste is still the same.