Hunan cuisine

[Ingredients] 1 pork elbow (weighing about 750g)

[Accessories] 50g marinade, 65438+ 0.5g refined salt.

[Production] The pig's front elbow is boned and cut into a semicircle;

2) Iron the remaining hair on the elbow skin with a soldering iron, soak it in clean water for 10 minutes, scrape it clean, and then use a knife on one side of the elbow meat;

3) Put 1000g cold water into the pot, take out the elbow until it is four-cooked, move it into a pot of brine, and cook it over medium heat until it is eighty percent rotten;

4) Buckle the cooked elbow into a bowl, then take 50g of marinade in a marinade pot, add refined salt, stir it evenly, pour it on the elbow and steam it in a cage.

[Color and fragrance] The color is red and bright, the meat is rotten and fragrant, slightly salty and sweet, fat but not greasy.