There is 1 pig's back elbow about 3 kg of bone. Pick pig hair to pig bones (when buying, contact customer service to help me pick it, and then seal the pig bones and pork separately, and the customer service brother likes it! )

Second step

Wash the pig's elbow, control the water, sprinkle salt on one side of the meat, knead it evenly, cut a piece from the meaty side and put it on the meaty side, then slowly roll it into a tube from one side, tie it with cotton rope, tidy up the skin after tying it, and wrap the meat as well as possible. Put it in a pot, seal it with plastic wrap, and refrigerate it overnight (you can rub the meat when rubbing salt, and you can also add some spiced powder to rub it together, but I didn't put it in, because I don't like the taste of spices very much)

Third step

Add cold water to the salted pork elbow, boil it over high fire, and skim off the floating powder (PS: there are really not many dogs in Xiaozhu's meat, and other pork is skimmed for a long time). Add a tablespoon of cooking wine, onion slices, ginger slices and all other spices, then pour in soy sauce and soy sauce. Cook on high fire for 20 minutes, then simmer on low fire for about 3 hours until the skin is soft and rotten. Turn off the fire and let it cool.

Fourth step

After natural cooling, take it out and put it in a container, then add some soup, cover it and put it in the refrigerator for one night, and shape it+taste it (the picture shows that half an elbow is cut off after shaping).

Step five

After slicing, the elbow meat itself is salty and light. You can use soy sauce, vinegar, sesame oil and minced garlic as dipping sauce.