Ingredients: 2500 grams of pork elbow.

Seasoning: 50 grams of refined salt, 20 grams of MSG, a little dark soy sauce, 50 grams of cooking wine, 15 grams of green onions, 10 grams of ginger slices, 3000 grams of pork stew, and 100 grams of seasoning oil. ?

(1) Put the pork knuckle into a basin, soak in hot water for 20 minutes, scrape the skin with a knife, wash and drain.

(2) Remove the elbow bone from the upper end (big head) of the elbow bone, and make a cross incision on the flesh surface.

(3) Put the refined salt, monosodium glutamate, cooking wine, green onions, ginger slices, and seasoning oil into the same bowl and mix well, apply it on the meat surface of the elbow, and marinate for 1 to 2 hours.

(4) Use cotton rope to wrap the pork knuckle into a ball shape, put it in an old brine tank, marinate it over slow fire, take it out, remove the rope net, and brush it with a layer of sesame oil.

1. Choose a pork elbow, wash it, put it in a pot with cold water, add a little green onion, ginger, cooking wine, and refined salt to remove the fishy smell. After boiling, reduce to medium-low heat and cook until cooked through, remove and let cool for later use.

2. Wash and slice the carrots.

3. Cut the cool elbow into pieces with a knife, leaving the skin on each piece.

4. Heat oil, add onions and ginger and stir-fry over low heat until fragrant, add light soy sauce, salt and MSG to taste. Pour back the elbow pieces and carrots and stir-fry evenly.

5. Take it out of the pot and put it on a plate.

One pig's trotter is about 2000 grams, 20 grams of ginger, 500 grams of peeled green beans, refined salt, soy sauce, and appropriate amount of special dipping water. ?

1. Scrape and clean the pig's trotters, put it in the pot and cook for 30 minutes until the skin tightens, take it out of the pot and let it cool for later use;

2. Apply a layer of soy sauce (sweet wine juice, sugar color) evenly on the surface of the hoof, fry the skin in oil until golden brown, and set aside;

3. Put the hoof and ginger pieces into the night sweat pot and steam for four to five hours. Add the green beans and steam until the soup in the night sweat pot is almost submerged until the steam outlet of the night sweat pot is removed from the fire. Add an appropriate amount of refined salt and serve with special dipping water.

The soup is clear in color, the meat skin melts in your mouth, soft but not rotten, oily but not greasy, and the beans are fragrant and tender.

Seasoning: salt, rock sugar, chicken essence, ginger, star anise, cinnamon, dried chili pepper, cooking wine, dark soy sauce, water starch, bean paste, shallots, green onions, green peppers, red peppers, pickled red peppers, green fruits, White cardamom, bay leaves, fennel, stock, vegetable oil 1 Use tongs to remove the hair on the elbow, add cold water to the casserole, put the elbow in and bring to a boil, remove the blood and remove the blood

2 Cut green onions into sections, Slice the ginger and cut the dry red pepper into sections

3. Pour the broth into the pressure cooker and add the elbows. The broth should be about the same height as the elbows. Add onions, ginger and ingredients B (optional dried chili peppers, star anise, cinnamon, grass fruit, and white pepper). (1 tsp of cardamom, bay leaves, cumin, 10 grams of rock sugar), add salt, dark soy sauce and cooking wine, put it into a pressure cooker and press it for about half an hour. Turn off the heat and remove the pressure, open the lid, and simmer over low heat for about half an hour to make it softer and more flavorful

4 Cut the white parts of the shallots and garlic sprouts into sections, and chop the green parts into fine dices. Dice the green and red peppers and pickled peppers

5 Cut the roots of the rapeseed with a cross knife for better cooking

6 Boil half a pot of water, add the cabbage and blanch it for about half a minute Drain

7 After the elbow is cooked, make the sauce. Add a small amount of vegetable oil to the pot, sauté the green onion and green pepper segments until fragrant, then remove and use

8 Then add the pickled pepper dices, green and red pepper diced and stir-fry until fragrant, add the bean paste and stir-fry until fragrant

9 Pour part of the original soup from the pot of elbow stew into the wok and bring to a boil, then add some gravy

10 Add chicken essence, chopped green onion and diced green garlic, thicken the soup over high heat and turn off the heat

< p>11 Place the elbows on a plate and arrange small rapeseed rings around them

12 Pour the prepared juice on the elbows