1. Clean the elbows, add onion, ginger, a little salt, and cook in a pressure cooker until almost cooked.

2. Pull out the bones.

3. In another pot, add onions, ginger, garlic, and peppercorns until fragrant. Add rock sugar, soy sauce, salt, bay leaves, and nutmeg. Put the elbows in, and add the soup that you just cooked the elbows until the soup is just submerged. Just past the elbow.

4. After boiling the pot, simmer over medium heat to absorb the flavor.

5. When there is only about a small rice bowl left in the soup, remove from the heat.

6. Prepare a strong, small plastic food bag in advance. After the elbows are cool, put them in the plastic bag and pour the remaining soup into the middle of the elbows.

7. This step is very critical. It is to press the elbow tightly in the plastic bag until it can no longer be pressed, and then tie the mouth of the bag tightly.

8. Put it in the freezer of the refrigerator, take it out after a period of time and then slice it for consumption. ?

Pork knuckle, snow mountain soybeans, scallions, Shaoxing wine, ginger, Sichuan salt.

Preparation method:

Scrape and clean the pork elbow, score along the bone seam, put it in a soup pot and cook it thoroughly, remove the elbow bone, and put it into a casserole lined with pork bones. In the pot, add the original meat soup, add enough at a time, add green onions, ginger, and Shaoxing wine and bring to a boil over high heat; wash the snow peas, add them to a boiling casserole, cover tightly, move to low heat and simmer for about 3 minutes hours, until the skin of the meat is tender when lightly poked with chopsticks. When eating, add Sichuan salt, soup and beans, scoop it into a bowl and serve, dip it in soy sauce and eat it.

Features: The soup is milky white, the snow pea powder is white, the pork knuckle is soft and palatable, the flavor is original, and the aroma is overflowing.

Features: jujube red color, rich and mellow aroma.

Put the wok on a high fire, add peanut oil, add the elbow meat when it is 70% hot, and take it out when the elbow is fried into persimmon red. Cut the elbow into elephant eye pieces with a knife, apply sugar color, put it skin side down in a bowl, add soy sauce, salt water, scallion segments, ginger slices, and half a spoon of clear soup, steam it in a basket, take it out, remove the scallion segments, and ginger slices, and put On pot holders. Put the pot on the fire, add the soup, cooking wine, monosodium glutamate, and salt water, and put the pot holder into the pan. When the meat is rotten and the juice is thick, put it into the grilling plate and pour the remaining juice over the elbows. Serve.

The red braised pork elbow has been defatted twice, making it truly fat but not greasy, and thin but not fat. It is the first choice for people who are greedy and afraid of getting fat.

Features: brown in color, crispy meat, sweet and salty.

Blanch the pork elbow, take it out and wash it, put it in a bowl, remove the bones, mix the soy sauce and yellow sauce evenly and spread it on the elbow, put it into a 70% hot oil pan, and fry it skin side down until golden. Remove the yellow color and drain the oil. Put a little oil in the wok over high heat, add green onions, ginger slices, star anise, soybean paste, soy sauce, clear soup, and refined salt. Add the elbows and pour them in. Reduce to low heat and simmer for 10 minutes. Turn the elbows over and drain when cooked. Go to soup. Put it into a large bowl, pour in the original soup of stewed elbow, put it into the cage and steam it for 20 minutes, until it is cooked, take it out and drain the original soup. Then put the elbow into a large bowl, heat the original soup and thicken it with wet starch, add Shaoxing wine, pepper oil, and pour it over to serve

Method:

1. Boil the elbows in boiling water for a while to remove the blood.

2. Pour a small amount of oil into the pot, sauté the peppercorns and star anise. Then fry the elbows on both sides for a while. Add a large amount of soy sauce, a small amount of sugar, stir-fry for color, and then add an appropriate amount of salt.

(More is fine, for cooking)

3. Change to a larger pot, add enough water at one time (the more the better) and cook! Start with a big fire, then a small fire, and it will be ok after two hours!