The ingredients are as follows: pork elbow 4000g, pepper 50g, star anise 50g, dried tangerine peel 50g, cinnamon 3g, fennel seed 4g, angelica dahurica 4g, ginger 4g, Amomum villosum 5g, soy sauce100g, salt100g and cooking wine100g.

The specific method is as follows: wash the pig's elbow, soak it in cold water for 8- 10 hour, scrape the dirt and residual hair from the skin, boil the water and wash it with cold water, and add 8,000 grams of clean water and meat buns (50 grams of pepper, aniseed, dried tangerine peel, 3 grams of cinnamon, 4 grams of fennel, 4 grams of angelica dahurica, 4 grams of kaempferia rhizome and 5 grams of Amomum villosum) into the pot. Sprinkle sugar and tea in the pot, put the whole onion on it, put the grates with elbows in the pot, cover the pot tightly, boil the pot for about 3 minutes and see smoke in the pot, then smoke the pot for 3-4 minutes. When taking out, apply sesame oil on the elbow skin to increase the luster and fragrance.

No.2 Jiang elbow

The ingredients are as follows: pork elbow 1, green beans, salt 1 teaspoon, rock sugar 5, onion 1, ginger 1, garlic 3 cloves, star anise 3, pepper 1, cooking wine 2 tablespoons, tsaoko 2, fragrant leaves 5, and cooking wine.

The specific method is as follows: wash the elbow, scrape off the fine hair and dirty mud on the elbow with a knife, wrap the meat on the pig elbow in the skin, and tie it with cotton rope (this is the secret that the sauce elbow is not broken or peeled, so it must be tied tightly, and the elbow will not be peeled when rolled in the pot). Put cold water into the pot, and blanch it to make the blood foam on the elbow spit out with the rise of water temperature. Boil boiling water in a pot, add onion, ginger, garlic, stock, laurel leaf, tsaoko, star anise, fennel, cardamom and pepper, take the cooked elbow out of the pot and start to stir-fry the sugar color. You can refer to my essence, put a little oil in the pot when it is hot, and use a small fire after the rock sugar melts slowly.

Turn the rock sugar into amber, stir it slowly with a bamboo shovel, and the rock sugar will turn into a sauce color. Pay attention to the temperature, not too big. When a large number of bubbles are produced with some smoke, be ready to boil water at any time, and the sugar color will be successful. Pour the sugar color into the cooked soup pot and put it into the cooked pork elbow, so that the soup will not reach the elbow. Bring the fire to a boil, cook Shao wine, and turn to the middle fire cover. Pour the elbow with medium fire for half an hour. When the skin of the elbow turns purple, turn to high fire to collect the juice, turn the elbow over in a large pot, and pour the soup with a spoon constantly to keep the skin and meat consistent. Finally, fish out the elbow with a big fire to collect the juice, without peeling or breaking the meat. It's quite strong!

No.3 Jiao Yan elbow

The ingredients are as follows: pork 1, 2 eggs, 50g starch, flour 100g, a little salt, a little sesame oil, chives and pepper powder.

The specific method is as follows: iron the pork elbow, soak it in clear water for 10 minute, scrape it clean, put a proper amount of clear water in the pot, cook the elbow until it is four-cooked, move it into a pot of brine, take it out when the fire is 80% rotten, buckle it into a bowl, take 50g of marinade from the pot of brine, add salt, stir it evenly, and pour it on the elbow to steam it, thus obtaining the sauce elbow. Cut onions. Beat the eggs into a bowl and stir them evenly with chopsticks. Add flour, corn flour, sesame oil, salt and appropriate amount of water, stir well and make paste.

Put the cut elbow meat into the well-mixed paste, heat it in a pan, oil it, and cook it until it is 70% cooked. Put the pasted elbow meat into the pot one by one, fry until golden brown, pour in a colander, drain the oil, put the fried elbow meat into the pot while it is hot, add pepper powder and chopped green onion, stir fry for a while, pour in sesame oil, and serve in a plate.

No.4 braised pork

The ingredients are as follows: elbow 1, water 3 liters, ginger 10g, garlic 4 cloves, cooking wine 15g, pepper 2g, star anise 2g, pepper 3g, rock sugar 2g, salt 2g, oil 5g, soy sauce 15g and light soy sauce 65438+.

The specific method is as follows: slice ginger and garlic, blanch elbows with cold water, add cooking wine, pepper, star anise, pepper, stewed meat king, crystal sugar, salt, oyster sauce, soy sauce, soy sauce and onion ginger, and stew for two hours on medium fire!