Ingredients:
One pork knuckle is about 1300g.
A: 10g ginger, 2 tablespoons cooking wine, 10 slices of ham (or 5g salt), 2 dried chili peppers, 15-20 Sichuan peppercorns, 10g ginger, and 3 shallots.
B: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of sugar. [HaoChi123.com]
Features:
A Thousand Feasts of Hundreds of Families# Sichuan - a magnificent feast for guests. [HaoChi123.com]
Operation:
1. Clean the elbows, scrape off the surface stains, put them in a pot of water and bring to a boil over high heat to remove the foam.
2. Skim off the foam, add seasoning A, turn to medium heat and cook for about 20 minutes.
3. Take the cooked elbow out of cold water.
4. After cooling completely, wipe off the surface moisture and apply dark soy sauce.
5. Heat the oil in a pan, cut the skin of the elbow into small squares, and fry on both sides until the skin bubbles slightly.
6. Mix seasoning B into sauce.
7. Apply evenly on the elbows and marinate for about 20 minutes.
8. Put the processed elbows into the steamer and use the steaming gear, steam at 100 degrees for 1 hour or put them into the steamer and steam for about 2 hours.
9. Pour the soup from the steaming bowl into the pot, bring to a boil, add one spoonful of cornstarch and two spoons of water, stir well, and cook over high heat until thickened.
10. Pour it onto the steamed hooves.
Tips:
1. Add some ham when cooking the elbow, which can enhance the flavor and also make the hoof taste delicious.
2. The pork skin is easy to burst into oil during frying, so be sure to take precautions and pay attention to safety when frying the hooves in step 5.
3. The steaming time should be adjusted according to the tools you use, steam until crispy.
4. When serving, you can also pour the sauce cooked in step 9 into a small bowl and serve it with the hoof bones.