Braised elbow is a traditional dish in Shandong cuisine banquet, which was once rated as one of the top ten famous dishes in the first Shandong cuisine grand prix. Braised elbow is famous for its outstanding fragrance, good color, shape, fragrance and taste. Purple color, oval shape, rotten and sticky meat, fat but not greasy, thin but not firewood, mellow and delicious, unique flavor.

Cooking braised elbow generally chooses the front elbow. Because of the large amount of exercise in the front elbow, there is more lean meat and less fat in this part, and the meat is full and elastic, so it is not easy to get greasy. Often cooked with skin, it has the characteristics of fat but not greasy, especially suitable for Dongpo elbow and braised elbow.

How to choose an elbow:

1, look at the color of the elbow.

The normal color of pig elbow should be light yellow. If you see a clean white elbow or a red elbow, it may have been treated.

2. The feeling of touching the elbow

Normal elbows feel dry and soft when pressed; The soaked pig elbow feels sticky and hard when pressed by hand.