Braised pork elbow is a traditional dish in Anhui cuisine. It is made of pig elbow with skin and bone removed as the main raw material, which is boiled in water and oil. The finished product has bright red color, beautiful pattern, soft and rotten material and mellow taste.

The elbow is a pig's leg, and the leg is like a handle, so it is named elbow. Pig elbow can be divided into front elbow and back elbow. The front elbow, also known as the "front hoof", is located at the upper end of the knee joint of the pig's front leg, below the meat. The "hind elbow", also known as the "hind hoof", is located above the knee joint of the pig's hind leg and below the hip meat, hip meat and cucumber meat, and the elbow line is connected with the fan-shaped bone painting. Thick skin, thin meat and much collagen fiber. Braised elbows can be used before and after, and the elbows are good. This time, I made the "braised elbow". I used all hooves and didn't remove the bones. Stir-fried chicken is silky like a hill, brown and red in color, plump in design, rotten and sticky in meat, fat but not greasy, thin but not firewood, mellow and delicious, and unique in flavor.

Ingredients: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1g, 2 slices of onion, 50g of fresh ginger, pure honey, auricularia auricula, smoked bamboo shoots, chicken essence and wet flour, and the second white soup is appropriate and fragrant.

Practice: Cook the elbow until it is 80% mature, put a layer of pure honey on the soft skin, put it in a wide pot, fry it until the hot bubble on the skin is dark red, and then take it out.

According to the size of the steaming bowl, cut a whole elbow into rings. Cut into deep and airtight elephant eye pieces with a knife in the direction of elbow lean meat, put the skin down in a steaming bowl, and add onions, ginger slices and aniseed.

Take a bowl of two-course white soup, add soy sauce, refined salt and rice wine, find the taste and pour it into the elbow bowl. Put it in a steamer and steam it twice, each time for 30 minutes. After coming out of the cage, take out the onion, ginger slices and aniseed and buckle them in the soup plate.

Put the hot pot on the fire, scoop in two spoonfuls of white soup, pour in the steamed elbow soup, and add tobacco bamboo shoots, black fungus slices, refined salt and chicken essence. Taste good, a small amount of water flows, just pour it on the elbow after boiling.