In life, most people prefer to eat pork elbows, because these pork elbows not only have lean meat, but also fat meat. And its fat meat tastes fat but not greasy, and its lean meat tastes soft but not firewood, which is a very good part. Many people choose crispy pork when eating pork elbows, because crispy pork tastes crisp. So what is the authentic crispy pork elbow?

It is also very simple to handle. I think it usually has no fishy smell. As long as the blood is washed away, the capillaries that affect vision will be removed. If it smells really good, soak it in salt and ginger, dip it inside and out, and scrub it a few times, and it's almost there.

The famous Dongpo elbow is to stew the elbow and then pour the fried material on it. That smell can't be described by adjectives like skin-it's elastic and fleshy, which is not enough. Of course, Dongpo elbow in different places is biased towards the local people's taste habits: for example, Meizhou Dongpo elbow is spicy and delicious, Hangzhou Dongpo elbow is steamed in a small jar and tastes sweet and soft, while Hubei Huangzhou Dongpo elbow is biased towards soft and rotten taste. In short, each has its own merits.

It's not that difficult to make brine for pig elbows. It is nothing more than aniseed such as Amomum tsaoko and star anise, and small seasonings such as ginger, sugar, soy sauce, salt and spiced powder. There will be special marinade bags for sale in the supermarket. You don't want to bother to buy ready-made ones. If you have a familiar marinade shop, you can also discuss it and ask if you can sell a pack of marinade or old marinade. When the salt water is ready, put it in Jiang Shui.

Because I haven't made Dongpo elbow and gravy elbow myself at home, it's not easy to elaborate, so I want to choose a freshly made Dade crispy elbow. The pictures and texts are very detailed. You can try:

1. First find all the ingredients according to the picture (because mashed potatoes were made at the same time when making this crispy elbow, but there is no mashed potatoes in this answer, so you can ignore those ingredients appropriately)

2. Clean the pork elbow, sprinkle with black pepper and salt, massage the big elbow, let it taste, let it stand and marinate for at least half an hour, if it can stay overnight, it will be better.

3. Steam in a steamer for one hour.

4. Put the steamed elbow in the oven, heat it up and down at 140 degrees, and bake it for one and a half hours (the secret of meat flavor is not firewood).

An hour and a half later, the elbow was cooked. At this time, observe the state of the elbow and bake it for another half an hour (the secret of crispy skin). Bake at 240 degrees for 20 minutes this time, and you can peel it.