1 Smoked Pork Knuckle

Prepare the following ingredients: 4000g pork knuckle, 50g Sichuan peppercorns, 50g star anise, 50g tangerine peel, 3g cinnamon, fennel seeds [cumin seeds] 4 grams, 4 grams of Angelica dahurica, 4 grams of sand ginger, 5 grams of Amomum villosum, 100 grams of soy sauce, 100 grams of salt, 100 grams of cooking wine, 100 grams of white sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, 25 grams of sesame oil< /p>

The specific method is as follows: remove the bones from the pork elbow, soak it in cold water for 8-10 hours, scrape off the dirt and residual hair on the skin, boil it in boiling water and wash it with cold water. Add 8000 grams of water and Meat bag (50 grams each of peppercorns, aniseed, and tangerine peel, 3 grams of cinnamon, 4 grams each of cumin, angelica, and kaempferia, 5 grams of amomum villosum), soy sauce, salt, cooking wine, 100 grams of green onions, and ginger slices, After boiling, skim off the foam, add the elbow meat, turn the pot back to the pot and continue cooking over a slow fire, take it out, wipe off the oil foam, and place it on the grate. Sprinkle sugar and tea leaves into the pot, place the whole green onions, place the elbow grate in the pot, cover the pot tightly, and heat the pot for about 3 minutes. If you see smoke coming out of the pot, lower the pot to smoke for 3-4 seconds. Serve in minutes. When taking it out, apply sesame oil on the elbow skin to add shine and fragrance.

2 Sauced elbows

Prepare the following ingredients: 1 pork elbow, appropriate amount of green beans, 1 teaspoon of salt, 5 pieces of rock sugar, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, star anise 3 pieces, 1 handful of Sichuan peppercorns, 2 tablespoons of cooking wine, 2 grass fruits, 5 bay leaves, 1 teaspoon of pepper

The specific method is as follows: wash the elbows and use a knife to scrape the fine hair and dirt on the elbows. clean, wrap the meat on the pork elbow in the skin, and tie it with cotton rope (this is the secret to prevent the pork elbow from peeling off, it must be tied carefully, no matter how the elbow rolls in the pot, the skin will not peel off and the meat will not peel off) (phenomenon)) put the elbows under cold water in the pot, blanch the water so that the blood foam in the elbows will be spit out as the water temperature rises. Make boiling water in the pot and add onion segments, ginger slices, garlic, old soup, bay leaves, grass fruits, star anise, Stew cumin, cardamom, and Sichuan peppercorns. Take the blanched elbows out of the pot and start frying the sugar. You can refer to my detailed method. Heat the pot, add a little oil, add rock sugar, and wait for the rock sugar to slowly melt. , turn the rock sugar into amber color, stir slowly with a bamboo spatula, the rock sugar will turn into a sauce color, pay attention to the heat, not too high, when there are a lot of bubbles with some smoke, be ready to remove the fire and add boiling water at any time, the sugar color will be successful. Pour the sugar color into the cooked soup pot, add the blanched pork elbow, the soup should cover the elbow a little, bring to a boil over high heat, add Shaoxing wine, turn to medium heat and cover, open the lid after 1 hour and add salt, Season with pepper, sugar, and soy sauce. Let the sauce cook over medium heat for half an hour until the elbows are fragrant. When the skin and flesh of the elbows appear maroon, turn to high heat to reduce the juice. Turn the elbows over in a large pot and pour soup continuously with a spoon to keep the skin and flesh consistent. Finally, the elbow was taken out after the juice was reduced over high heat. The skin was not peeled off and the meat was not shredded. It was quite strong!

3 Caramelized Salted Elbows

Prepare the following ingredients: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of green onions, appropriate amount of pepper powder

The specific method is as follows: Use a soldering iron to remove the remaining hair on the elbow skin, soak it in water for 10 minutes, scrape it clean, put an appropriate amount of water in the pot, and cook the pork elbow until it is cooked. Move it to a brine pot and cook over medium heat until it is 80% mashed. Take it out and put it into a bowl. Take 50 grams of the marinade in the brine pot, add salt and mix well. Pour it on the elbows and steam them until they are tender. This will make the sauce for the elbows. Cut the elbow meat into 2cm square pieces. Chop green onions. Break the eggs into a bowl and mix well with chopsticks. Add flour, cornstarch, sesame oil, salt and appropriate amount of water and mix well to form a paste. Add the cut elbow meat and mix well to make the paste. Heat the pan and add oil. Cook until cooked, put the battered elbow meat into the pot one by one, fry until it turns golden brown, remove the pot, pour in a colander, drain the oil, put the fried elbow meat into the pot while it is still hot, and add Sichuan pepper powder , stir-fry chopped green onions for a while, pour in sesame oil, and serve on a plate.