Recipe for Northeastern Braised Pork Elbow:

Roast the pig skin over a fire, burn off the hair and greasy smell, soak it in warm water that is not hot for half an hour, and brush it with a steel ball. Clean the pig skin, put the pork knuckles in cold water, add an appropriate amount of cooking wine, open the lid and cook over low heat. At this time, bring a pot of boiling water to stir-fry the sugar.

You can use an electric kettle or a pot to cook the elbows. After the water in the pot boils, cook for about 15 minutes. Turn off the heat, take out the elbows and soak them in warm water.

Brush the pot for cooking elbows clean, add a little oil and a little rock sugar over minimum heat and stir-fry the sugar color until dense foam appears on the edges. Cover the pot with the lid and pour in the boiling water with the other hand.

Add 1 package of braised pork buns, 1 tbsp dark soy sauce, 3 tbsp soy sauce, 2 tbsp chicken powder, 1 tbsp oyster sauce, 2 tbsp soybean paste, 1 green onion knot, 5 slices ginger, 2 tbsp Cooking wine, 1 tablespoon white wine, a few dried chili peppers, appropriate amount of salt, and bring to a boil over high heat.

After the water boils, wash the pork knuckles soaked in warm water, put them into the pot and simmer over medium-low heat for 1 hour. Add soup halfway: If your pot is full of soup, keep an eye on it. If you feel the soup is running low, add some boiling water. I add soup to my pot once an hour. If the pot is big enough, you can skip this step.

I like to eat it soft and rotten, so I simmered it on low heat for 1.5 hours and inserted the elbows out to serve on the plate. If there is lettuce, I can put some lettuce on it to make it more beautiful. Leave a little soup in the pot, thicken the gravy with the water starch prepared in advance, then add a spoonful of cooked oil, stir evenly, and pour it on the elbows. Sprinkle a little more coriander