Pig elbow (one whole)

condiment

Potatoes (2), carrots (1), German sauerkraut (appropriate amount), green onions (appropriate amount), ginger (appropriate amount), celery leaves (appropriate amount), onion (half), basil leaves (appropriate amount), rosemary (appropriate amount), salt (appropriate amount), black pepper (appropriate amount), and so on.

kitchenware

Boilers, steamboats, ovens

The practice of roasting pig's elbow in Germany

1 Prepare all seasonings, such as basil leaves in plants and rosemary in small pots. Generally, dry spices can be bought in more advanced supermarkets.

Chop all the seasonings, then put them on pig's trotters, wrap them tightly with plastic wrap and store them in the refrigerator. It usually takes 24-48 hours to cure, and I cured myself in 48 hours.

3 After curing is completed, remove all curing seasonings. Then I steamed the pork elbow in the pot. I used an ordinary steamer and steamed it for about 50 minutes. If you use a pressure cooker, it takes about 25 minutes.

Take out the steamed pork elbow. Don't pour out the remaining gravy when steaming. We can use it to mix juice and cook vegetables.

5 Preheat the oven to 220 degrees, spread tin foil on the baking tray, put pork elbows on it, and bake for about 40 minutes.

6 Slice potatoes and carrots, and cook potatoes and carrots with gravy left over from steamed pork elbows. After cooking, the remaining soup is mixed into the sweet and sour juice.

7 Take out the roasted pork elbow and pack it.