1 A pig elbow is cleaned for standby. Put ginger, onion, pepper and cooking wine into a pot, add cold water and cook thoroughly. Colour the cooked pork elbow with sugar while it is hot. After peeling the pig's elbow, soak it in warm water for two hours at high oil temperature (80% oil temperature, be careful of scalding).
2. Add seasonings (fragrant leaves, fennel, star anise, pepper, Amomum villosum, cinnamon and gardenia) to the bottom of the cauldron, add water, cooking wine, salt and sugar, then add pork skin elbow and stew it for three hours with low fire until the pork skin elbow is cooked and soft, drain the stewed pork skin elbow soup and put it on a plate for later use, and put pickled pepper sauce with 60% oil temperature into the cauldron;
3 well-fried, add ginger and garlic to stir fry, add sugar and salt, and add shredded vegetables;
4 Add a little original soup to boil, add balsamic vinegar and thicken, pour fish sauce evenly on the elbow and sprinkle with chopped green onion.
The front elbow, also known as the front hoof, has thick skin and full tendons, heavy glue and thin meat, and is often cooked with skin, fat but not greasy. Suitable for roasting, roasting, sauce, stew, marinating, soup making, etc. Such as braised elbow, braised elbow with cabbage heart, braised elbow;
The back elbow is also called the back hoof, with more connective tissue than the front elbow, old and tough skin and inferior quality. The cooking method and using method are basically the same as those of the front elbow.
7 ruddy and shiny, rotten meat, mellow and not greasy, crisp lettuce.
The color is bright red, soft and salty, and the juice is mellow. It is one of the necessary New Year dishes on the New Year's Eve table. It means that in the coming year, it will be prosperous, rich and auspicious.