Braised elbow is a special delicacy of Jinan region.

Debone the skinned pork elbow, simmer the skin over a high fire, soak it in hot water, scrape off the scorched skin with a knife, and wash.

So how to make this dish specifically? Please read the following article and follow me to find out.

Ingredients: 1 pork knuckle, cinnamon bark, 2 green onions, 1 piece of ginger, 3 slices of garlic, 2 cloves of bay leaves, 2 star anise, 3 aniseed, some Angelica dahurica, 1 piece of soy sauce, 10 grams of salt, 3 grams of MSG, 2 grams of water starch, as appropriate.

1. Clean the hair on the surface of the elbow and put it into a pot. Add two tablespoons of salt and some soy sauce. Add cinnamon, bay leaves, star anise, aniseed, and angelica. Wrap it into a package. Add water to the pot and cover the elbow. Adjust until the meat is browned.

After cooking, place it in the pot for an hour to let it absorb the flavor. 2. Let the elbow cool, remove the skin and put it in a basin. Chop the lean meat and place it on the skin, steam it in the pot for 15 minutes.

3. Pour the steamed elbow soup into a bowl, add salt, soy sauce and MSG and mix thoroughly.

4. Put a small amount of oil in the pot, add onion, ginger and garlic and sauté until fragrant. Pour in the prepared juice and heat until bubbling. Add water starch, mix well and pour it on the elbows. Sprinkle on top.

A little coriander and minced green onion cooking techniques I just started cooking gourmet food, and all I make are beginner dishes, which are simple and easy to make.