〖Materials〗pork elbow 1 (more than 3 pounds), scallion white 1 long section, ginger 1, a pinch of fennel, 3 slices of fennel, 2 spices, cinnamon a small root, a handful of sugar, salt two 8g. 20g of original fresh soy sauce. 4 spoons of braised soy sauce, the South Milk Juice, the right amount of large osso buco (red) two bottles of the old Miller (light) 1 bottle.

〖Practice〗Dehair the pork elbow and rinse it in water. Wash the pork elbow in cold water in the pot Put the chopped green onion and ginger

2. Then in the pot pour appropriate amount of cooking wine to fishy. Boil on high heat and remove the bleeding foam. Fish out of the pork elbow in cold water Rinse clean.

3. Over the water of the pork elbow with a handful of toothpicks to it poked small holes. Then prepare some ginger, scallions, scallions, fennel, spices, cinnamon. Put the prepared spices into the small spice bag.

4. Put the spice packet into the pot (you can use a string to fix it on the handle of the pot) and then put in the pork knuckle with holes poked in it.

5. Pour in beer to cover the elbow. Then pour in some milk juice for coloring (the beer in the pot will turn red as shown in the picture)

6. Then put a handful of sugar in the pot to enhance the flavor. Cover the pot and then we open high heat boil with a spoon of skimming foam (just after the cold water after piercing the hole there are still residual blood flow this time just all skimmed out)

7. Skimming foam after pouring into the original flavor fresh soy sauce to enhance the flavor. Then pour into the braised soy sauce even soup color marinated elbow color will look better

8. Finally add the appropriate amount of salt to increase the salinity of the taste and then again cover the lid marinated for at least 3 and a half hours (the longer the pork elbow marinated the more delicious you if you feel that 3 and a half hours is not enough you can marinate for a period of time)

9. marinated pork elbow is the picture of this look da has been very soft and rotten. It is very soft and easy to cut with a knife to remove the bone. Stir the curd and a little curd juice and well

Put water in the pot, blanch the meat, and then rinse off the froth and spare

Heat the pot and put the oil, when the oil is hot, under the rock sugar, sautéed out the color of sugar. Add the pork, turn it over

Pour in the stirred curd sauce and add some soy sauce. Add sliced green onions and ginger, cooking wine, stir-fry

Add boiling water that does not exceed the surface of the meat, boil over high heat, cover and turn to simmer until the meat is cooked to your liking, then collect the juice over high heat and sprinkle with green onions to decorate.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌