Pork elbow skin elastic meat tight, and fat and thin, hot eat soft, cold eat not greasy. The practice is different in the south and the north. The South, especially in Jiangsu and Zhejiang areas of the elbow called hooves, plus icing sugar stewed for a few hours, looking at a very complete elbow, chopsticks a press down, immediately into a few pieces, just eat the first two mouths of the time, I think the soft, sticky flavor, sweet and salty taste, but then eat the third mouth when I feel the greasy immense. So I think it's better to have elbows from the north.

No matter whether it is sauced or brined, simmer it slowly for about two hours on a low fire, and when it is cooked, don't fish it out, but soak it in the soup to fully flavor it. Or cooked on the bone, or boneless stew. Fished out of the soup, you can roll the meat into a ball, wrapped in plastic bags into the refrigerator to keep cold. When cooled, slice thinly and dip in chili oil, vinegar and garlic sauce, even if one person eat a big elbow will not get tired.

Sauce or marinade spices do not too much, some of the home cooking is enough. Too much spice, but suppressed the meat itself fresh flavor, full of Chinese medicine flavor, and what to eat it. My family like to save the sauce or brine elbow, cooled sliced and dipped in juice to eat, meat flavor enough, meat slice rotten, and not tired of eating. If the bone brine, pick down the bone is also very memorable, especially the top of the small meat, very flavorful!

Marinated elbow

Materials: 1 elbow, anise 4, half a scallion, a few grains of granules, cinnamon 2 small pieces, ginger 1, cardamom a few grains of salt, soy sauce in moderation, a few grains of rock sugar

Making process:

1. a pig's elbow, clean, scrape off the hairs, want to be more clean and thorough, you can be placed in the fire to start a prairie fire and then scrape a;

2. You can fish it out and eat it directly, or put it in the refrigerator to chill and then slice and dip it in the juice.