Material preparation: one boneless elbow, appropriate amount of broken rice and sprouts, wine (cooking wine and white wine can be used), white sugar, old ginger, sweet noodle sauce

1. Wash the elbow, Remove the hair

2. Put in the pot, add ginger slices, a little salt, and cook the elbow until it is fully cooked, but do not cook it for too long

3. Pick it up, dry it, and check it. If there are still hairs that have not been cleaned, you can do it now

4. The next step is the most difficult and dangerous step of this dish. Mix wine and sugar and apply it on the surface of the elbow skin. Use 70% hot cooking oil to fry until the skin is browned. Pay attention to protective equipment (such as a pot lid). The oil will splash out at this time. You may consider adding less oil:)

5 . Soak the fried elbow in cold water for a few minutes and remove.

6. Cut the processed elbow into pieces, but do not cut off the skin. The size should be the same as braised pork

7. Wash the old ginger, chop it into pieces, put it into a bowl, add an appropriate amount of sweet noodle sauce, then add less soy sauce, put it into the elbow and spread it evenly.

8. Place the processed elbow with the skin facing the bottom of the bowl and the lean meat facing up, and put it into the bowl. Cover the surface with broken rice and sprouts

9. Put it in the pot Steam for 1 to 1.5 hours, until the skin of the elbow is very soft and ready (you can use a pressure cooker to speed up this step)

10. Take out the pot and cover the steamed pig with a container of the same size above the elbow, and then quickly turn it upside down so that the meat is on top.