Main Ingredients

Pork Back Elbow

800g

Accessories

Green Onions

Appropriate amount

Ginger

Appropriate amount

Aniseed

2 pieces

Cooking wine

An appropriate amount

Salt

An appropriate amount

Chicken essence

An appropriate amount

Steps

1 .Scrape off the residual hair from the pork skin with a knife, scrape off the fat and wash it

2. Add water and cooking wine and cook until there is no blood, take it out and rinse with water

3 .Scrape the pig skin with a knife again while it is hot, scrape off the fat and wash it

4. Put the pork knuckle into the pressure cooker, cover the pork knuckle with water, smash the ginger, tie the chives and pepper Put the seasoning packet together, put it into the pressure cooker, add cooking wine, and cook for 30 minutes.

5. Take out the pork knuckle and remove the bones

6. Take out the seasoning packet from the soup. Pour the soup into the wok, add salt and chicken essence to taste and simmer for ten minutes to let the pork knuckle absorb the flavor

7. After cooling, roll it into a roll with plastic wrap and put it in the refrigerator. Overnight (or freeze for three hours)

8. When eating, take out half-centimeter thick slices, put the light soy sauce, balsamic vinegar, sesame oil, minced garlic, and chili oil into a small bowl and mix into a sauce , serve with elbows for dipping.