Making materials

Ingredients: 1500 grams of pork knuckle

Accessories: 10 grams of coriander

Seasoning: 10 grams of honey, 15 grams of green onions 15 grams of ginger, 4 grams of star anise, 4 grams of peppercorns, 4 grams of starch (peas), 15 grams of soy sauce, 20 grams of monosodium glutamate, 2 grams of soybean oil, 100 grams

Method

Method 1

1 . Shave off the remaining hair on the skin of the elbow and wash it well;

2. Put the elbow into a soup pot and cook until it is cooked, take it out and remove the bones;

3. Cut the skin off Spread honey on the surface, put the skin side down in 80% hot oil and fry until it turns red;

4. Cut the flesh side of the elbow with a deep cross knife, connect the elbow skin with the skin side facing Place the lower part in a bowl, add scallions, ginger, Sichuan peppercorns, aniseed, soy sauce, and 300 grams of fresh soup. Steam until tender;

5. Take out and remove the onions, ginger, Sichuan peppercorns, and aniseed. , pour the soup into the frying spoon, and place the elbows in the middle of the plate;

6. Heat the frying spoon, bring the soup to a boil, add MSG, thicken with wet starch, pour in oil, and pour it on the elbows , sprinkle with coriander segments and serve.

Method 2

1. Raw material picture (raw material: pork knuckle Ingredients: 3 cabbage leaves, ginger, cinnamon, star anise, flower horn, bay leaf, dried chili seasoning: salt , cooking wine, white wine, rock sugar, dark soy sauce

2. Add water to the pot, add elbows, ginger slices, add an appropriate amount of cooking wine, dark soy sauce, a spoonful of white wine and bring to a boil over high heat, then turn to medium heat

3. Cook until the elbow is 70% done

4. Remove and dry

5. Apply dark soy sauce to color

6. Inside the pot Pour enough oil to cover the elbows and heat it up

7. Add the elbows and fry until the skin is even (be sure to cover it, the oil will splash out)

8. Fry Put the good elbow into the electric pressure cooker, add an appropriate amount of water, all ingredients except cabbage leaves, all seasonings except white wine (appropriate amount), and simmer for 30 minutes

9. Pour in the braised elbow Pour into the wok

10. Pour the soup into the pot and bring to a boil, add starch to thicken

11. Pour out half a bowl of soup and set aside

12. Then reduce the juice over high heat

13. Pour it on the elbows

14. Use another pot to blanch the cabbage leaves

15. Spread on top On the plate

16. Carefully take out the elbow and put it on the plate (it will fall apart if it is too rotten)