Method:

Ingredients for Braised Pork Knuckle: One knuckle (i.e. hoof). One package of brine ingredients (you can make your own). Onions, ginger, light soy sauce, salt, and chicken essence.

1. Wash the elbows and put them in a pot of cold water, blanch them to drain the oil and blood, remove them and wash them; the skin is thin, the tendons are many, and the collagen fibers are heavy. Pigs have a lot of lean meat, so they are often cooked with the skin on. Fat but not greasy.

2. Put the pot back into the pot, add enough boiling water, and add green onions, ginger slices, rice wine, cumin, peppercorns, star anise, star anise, galangal, rock sugar and light soy sauce;

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3. After taking off the pot, cover the pot and simmer. When it is cooked until the elbow can be easily pierced with chopsticks, add an appropriate amount of salt and chicken essence and simmer for a while, then take it out and let it cool;

4. Put the elbow in tin foil or paper Put it in a food packaging bag, wrap it tightly and tie the mouth, so that the elbow can be in good shape;

5. Place it in the refrigerator for one day and then cut it into slices for consumption. If you like to eat chili peppers, Can be dipped in oil and spicy condiments for better taste. Don’t throw away the sauce after stewing the elbows. It’s perfect for re-stewing other items, such as: chicken feet, chicken legs, duck tendons, tripe, beef and mutton, potatoes, seaweed, raw eggs, and tofu. The silk and peanut kernels are very good. The function of pork knuckle

provides people with protein food and necessary oleic acid. Pork can supply hemoglobin (organic iron) and cystine that promotes iron adsorption, which can improve anemia. It is rich in nutrients and contains more protein, especially collagen, which is the same as skin and meat. It is a top-quality food supplement that makes the skin plump and moist, strengthens the body and increases weight. It has the effects of harmonizing qi and blood, moisturizing the skin, replenishing kidney qi, and strengthening the waist and feet.

Elbow is the leg meat of pig, which is divided into front elbows, also called front hoofs. It has thin skin, many tendons, and heavy collagen fibers. Pigs have a lot of lean meat and are often cooked with the skin on, making them fat but not greasy. . Suitable for roasting, grilling, sauce, stewing, stewing, flavoring, etc. Such as stewed elbows, braised elbows with green vegetables, and braised elbows with red vegetables; back elbows, also known as back hoofs, are of poorer quality than the front elbows because the hoof has more ingredients than the front elbows and the skin is old and tough. Its cooking method and main uses are basically the same as elbow.