Main Ingredients

1 pork knuckle, about 1300g

Accessories

Ginger 10g, 15-20 Sichuan peppercorns

2 spoons of cooking wine, 10 slices of ham (or 5g of salt)

2 dried chili peppers, 10g of ginger

3 green onions, 2 spoons of light soy sauce

1 dark soy sauce 1 spoon of white sugar

Steps to make salted roasted hoof elbows

1. Clean the elbows, scrape off the surface stains, put them in a pot of water and bring to a boil over high heat until the foam forms.

2. Skim off the foam, add 10g of ginger, 2 tablespoons of cooking wine, 10 slices of ham (or 5g of salt), 2 dried chili peppers, 15-20 Sichuan peppercorns, 10g of ginger, and 3 shallots. 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 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 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of sugar to form a sauce.

7. Apply evenly on the elbows and marinate for about 20 minutes.

8. Place the processed elbows into the steamer, use the steaming stall, and steam at 100 degrees for 1 hour or put them into a 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.