Pig's elbow is pig's leg meat, which is divided into front elbow and back elbow, also called pig's trotters. Thick skin with many tendons, heavy gum and lean meat, fat but not greasy. Especially suitable for roasting, barbecue, sauce, stew, marinating and stew soup. Such as braised elbows and Dongpo elbows, are the most common practices. In old Beijing, it is said that there is a custom of eating elbows on New Year's Eve. The custom in old Beijing is to eat Tianfu's sauce elbows on New Year's Eve, which means that the fat pig arches and sends him home auspicious. This is because "Tianfu" is crisp and tender, not greasy or stuffed, and tastes delicious. Many famous artists like to eat elbow with "Tianfu" sauce, such as Mei Lanfang, Puyi and Ye Shenglan. They are both artists and gourmets.

In fact, the practice of pig elbow is not those. Some people dislike the pig elbow, which is too fat and greasy, too big and not easy to boil, so they abandon it. In fact, it is good for women to eat more pig elbows. It contains more protein, especially a lot of collagen, which, like skin, can make skin plump, moist, delicate and beautiful.

Speaking of eating pig's elbow, I really don't eat much. This is because we really seldom eat big meat here, mainly beef and mutton, but it doesn't prevent me from making pork elbow recipes. Coco shared two kinds of pork elbow recipes today, both of which are lazy versions that are not greasy and easy to make, especially delicious and thin but not firewood.

The first kind of "spicy pork elbow" is spicy but not greasy, especially appetizing and delicious. Practice: 1. Cut the pig's elbow from the middle, remove the bone, cut the meat into thick slices, preferably connected with the lean meat, boil the bone in boiling water with strong fire, pick up the bone and put the meat in the pot, add ginger, star anise, cinnamon, cooking wine and angelica dahurica to boil, and then turn to low heat to stew until the pig's elbow is cooked. Never cook.

2. Heat the oil to 60% heat in a hot pot. Add Zanthoxylum bungeanum, Capsicum annuum and soaked hot skin, stir-fry over low heat to give a spicy taste. Add 8 mature pork elbow pieces and stir well. Add soy sauce and soy sauce and stir-fry evenly to give a fragrant color. Remember to stir-fry the oil with a small fire, so that it is delicious. Add chopped green pepper and salt and stir well, then add chicken essence and stir well.

The second kind of "soy sauce pig elbow" is particularly simple, belonging to the lazy version of pig elbow method, which is soft and time-saving.

Practice: Cook the cut pig's elbow in a pot, pick it up, put it in an electric pressure cooker, and then add salt, crystal sugar, star anise 1, angelica dahurica 2g, cardamom 1g, fragrant leaves 1g, cinnamon 2g each, dried tangerine peel 0.5g, ginger and tsaoko/kloc-.