The method is as follows:

Materials

Pork elbow,

Seasoning: pepper, aniseed, green beans, green onion, ginger, Garlic, grass fruit, bay leaves, rock sugar, thin white rope to tie the elbows

Method

1. Wash the elbows and use a knife to scrape off the fine hair and dirt on the elbows (this is This step is very important. Even if you buy it processed, you must scrape it. After scraping, you will find that it is very dirty)

2. Wrap the meat on the pork knuckle in the skin and tie it with cotton rope. (This is the secret to preventing the meat from peeling off in the sauced elbows. Be sure to tie it carefully, and the skin will not peel off even if the elbows are rolled in the pot.)

3. Put the pot under cold water Boil the elbows in water so that the blood foam in the elbows will be spit out as the water temperature rises

4. Boil the water in a pot and add onion segments, ginger slices, garlic, old soup, bay leaves, grass fruits, star anise, and small peppercorns. Stew fennel, cardamom and Sichuan peppercorns

5. Take out the blanched elbows from the pot

6. Start frying the sugar color. You can refer to my more detailed one, pot roasting Heat a little oil and add rock sugar

7. Wait over low heat until the rock sugar melts slowly

8. Turn the rock sugar into amber color and stir slowly with a bamboo spatula

10. When there are a lot of bubbles and some smoke, be ready to remove the fire and add boiling water at any time. The sugar color will be successful.

11. Pour the sugar color into the cooked soup pot

12. Put in the blanched pork elbow, the soup should be a little deeper than the elbow, bring to a boil over high heat, and cook in Shao Wine

13. Turn to medium heat and cover

14. After one hour, open the lid and add salt, pepper, sugar and soy sauce to taste

15. Medium Let the fire sauce cook for half an hour until the elbows are fragrant

16. When the skin and flesh of the elbows turn red, turn to high heat to absorb the juice

17. Turn the elbows over in a large pot and keep stirring with a spoon Pour in the soup, keeping the skin and flesh consistent.

18. Finally, remove the juice from the fire and take out the elbow. The skin is not peeled off and the meat is not broken. It is quite strong. Haha, it was successful.

19. Heat the old soup in the pot, cook the green beans, and collect the soup.

20. Use scissors to cut off the cotton rope tied to the elbow and it is ready to serve.