Ingredients: Pork knuckle (boneless), green onion and ginger, yellow sauce, rock sugar, rice wine (1 bottle, 600 ml), soy sauce, appropriate amount of salt;

Spice box: aniseed , peppercorns, cumin, tangerine peel, bay leaves, cloves (optional);

Method

1. Rinse the processed boneless elbows repeatedly, add water and put them into the pot. Put two aniseed ingredients, cover the pot with the lid after the water boils, and cook for 15 to 20 minutes, then take it out. Filter the remaining water to remove the foam and impurities, and take a large bowl for later use;

2 , put the cooked elbow into a casserole, pour in the whole bottle of rice wine, soak for a while, then heat it slowly over high heat, add soy sauce, yellow sauce, rock sugar, green onions, ginger slices, appropriate amount of salt and step (1) Add the filtered soup to the bowl of soup, add the seasoning box, warm and mix until the ingredients are almost covered;

3. Bring to a boil over high heat, then turn to low heat, cover the pot and simmer. In the middle, you can only open the lid and turn the elbows over. After about 3 hours, when the skin of the elbows is soft, shiny and elastic, the elbows are red in sauce and evenly flavored, you can turn off the heat and let them soak in the soup for a while. ;

4. After the elbows are completely cool, put them in a crisper and refrigerate them. Take them out and slice them before eating, dip them in the sauce and eat them as soon as possible.

Tips

1. The elbows are larger and need to be boiled for a longer time. After the impurities are removed, warm them with rice wine. The purpose of "bathing" the elbow is to make the meat firm and effectively remove the meat smell;

2. Use slow fire when stewing the elbow, so as not to damage the skin;

3. After it is simmered until soft, you can cover the pot and let it soak in the remaining soup for a while, which will make it more delicious;

4. Cook it The cooked elbows should be placed in the refrigerator before being sliced. Not only will they shape well, but they will also taste more evenly.

5. If you want to make meat rolls, wait for the elbows to cool and then wrap them in plastic wrap. , then put it in the refrigerator to refrigerate. Once it is completely cool, you can take it out and slice it.

1. Blanch the big elbows

2. Wash the pot, put the elbows in, pour rice wine, light soy sauce, dark soy sauce, put five or six rock sugar, add Sichuan peppercorns, Star anise, aniseed, onion and ginger. Simmer for five or six minutes to allow the pork knuckle to take in the flavor.

3. Pour all the ingredients in the pot into the pressure cooker, add some water and sprinkle some salt. Then press for forty minutes.

4. Pour it from the pressure cooker into the pot, reduce the juice over high heat, and turn off the heat after the elbows are flavored. Serve with knife and fork!

Main ingredients: elbows Accessories: green onion, ginger

Seasoning: salt, cooking wine, rock sugar, soy sauce, yellow sauce, five spices (grass fruit, cinnamon, bay leaves , pepper, aniseed)

Cooking method 1. Wash the elbows and put them into the pot, add cooking wine and blanch for a while, take out the soup and set aside;

2. Sit in the pot Light the fire and pour the oil, add the yellow sauce and stir-fry until fragrant, add a little hot water, then pour the elbows into the pot together with the soup, add cooking wine, add green onions, ginger, five spices, salt and rock sugar, bring to a boil over high heat and then reduce to low heat and simmer. 2-4 hours is enough.

Ingredients: one forearm auxiliary ingredients: onion and ginger, one tablespoon of cooking wine, two tablespoons of bean paste (yellow sauce)

Seasoning: salt, star anise, cinnamon, five-spice powder, Pepper, one tablespoon of rock sugar, one tablespoon of light soy sauce, and one tablespoon of dark soy sauce.

Cooking method

1. Prepare materials.

2. Remove the bones from the elbow.

3. Sprinkle the elbows with appropriate amount of pepper and five-spice powder, spread evenly with a tablespoon of bean paste (yellow sauce) and marinate for 2 hours to enhance the flavor.

4. After marinating, put it into water and bring to a boil over high heat. Remove and rinse away any scum, drain and set aside.

5. Pour water into the pressure cooker until it is halfway up to the elbow. Pour in one tablespoon of cooking wine, one tablespoon of bean paste, one tablespoon of rock sugar, one tablespoon of light soy sauce, and one tablespoon of dark soy sauce. Add onion, ginger, star anise, cinnamon and an appropriate amount of five-spice powder, add an appropriate amount of salt to taste, bring to a boil in a pressure cooker and press for 20 minutes.

6. Wrap the marinated elbows vigorously with gauze while they are still hot, let cool and then put them in the refrigerator overnight.

7. Cut the shaped elbows into slices and serve