Stewed pork elbow

Ingredients

1500g stick bone

20g green onion

20g ginger

Accessories

(The juice part) Meat and bone soup

100 ml

(The juice part) Minced green onion

40g

(the juice part) minced garlic

40g

(the juice part) minced ginger

40g

(Sauce part) Light soy sauce

50g

(Sauce part) Salt

1g

(Sauce part) MSG

1g

(Sauce part) Edible oil

100 ml

Recipe for braised pork elbows

1.

When you buy the leg bones, ask the store to chop them into large pieces and clean them when you come back.

What I bought was a whole big stick bone with meat, the kind with very thick meat, with or without skin.

2.

Put the cleaned leg bones into the electric stew pot.

3.

Add onion knots and ginger slices.

4.

Cover the meat with water.

5.

Select Tonggu soup mode, add time to 3 hours, and choose rich taste.

Because there is no blanching, the foam needs to be skimmed off when the soup is about to boil.

If you find it troublesome, you can blanch the tube bones before use.

Or use an electric pressure cooker and leave it to deflate naturally for half an hour.

It takes more than 2 hours on a gas or induction cooker to stew until it is tender and falling off the bones.

6.

It has been cooked until the bones and meat are separated. Take out the cooked meat and let it dry.

7.

Start preparing the dipping sauce, 40 grams each of onion, ginger and garlic, clean them.

8.

Chop into fine pieces respectively. Be sure to chop it finely.

9.

Put the chopped ingredients into a bowl.

10.

Add 50ml of light soy sauce.

11.

Add 1 gram of salt, 1 gram of MSG,

12.

100ml cooking oil, heat until smoking status.

13.

Pour into the dipping sauce while hot and mix quickly.

Pour 100ml of hot meat and bone broth into the sauce, mix well and use immediately. It can be poured or dipped.