Braised pork elbow raw materials: one elbow (hoof), one bag of marinade (self-provided), onion, ginger, soy sauce, salt and monosodium glutamate.

Exercise:

1. Wash the elbow, put it in a cold water pot, blanch it to remove the oil slick and blood, and pick it up and wash it;

2. Put it into the pot again, add enough hot water, add onion, ginger, cooking wine, fennel, pepper, star anise, cinnamon, fragrant leaves, crystal sugar and soy sauce;

3. After the pot is boiled, cover the pot and simmer. Cook until the elbow can be easily pierced with chopsticks, add appropriate amount of salt and monosodium glutamate to continue stewing for a while, and then take it out to cool;

4. Put the elbow in a tin foil or food bag, wrap it tightly and tie the mouth, which will make the elbow into a good shape;

5, put it in the refrigerator for a day, then you can take out the slices and eat them. You like to eat spicy Chili oil seasoning, which tastes better. Never pour out the soup after pickling the elbow. Pickling other things is the best way, such as chicken feet, chicken wings, duck ribs, tripe, beef, potatoes, kelp, eggs, shredded tofu, peanuts and so on. That's good.