Ingredients preparation

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 aniseed, 2 white scallions, 2 slices of fresh ginger, 50 grams, honey, fungus, A little each of magnolia slices, monosodium glutamate and wet dough powder, appropriate amount of two clear soups, and coriander.

Preparation steps

l. Boil the elbow until cooked, take it out, apply a layer of honey on the skin, put it in a wide oil pan, and fry until

Braised pork elbow

When there are small bubbles on the skin and turn dark red, you can take them out.

2. Cut the whole elbow into a round shape according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep and transparent elephant eye pieces. Place the skin side down in a steaming bowl, add green onion slices, ginger slices, and aniseed. Take a bowl of Erdao clear soup (pork bone soup), add soy sauce, refined salt, and cooking wine, find the right taste, and pour it into the elbow bowl. Place in a steamer and steam over high heat for 2 and a half hours. After coming out of the cage, pick out the green onions, ginger slices and aniseed ingredients and place them in the soup plate.

3. Put the soup pot on a high fire, ladle in two spoons of clear soup, decant the original soup of steamed elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good, add a little bit of water and gravy, boil it and pour it on your elbows.