Its cuisine is Beijing cuisine.

Basic Features A famous dish in Tan Jiacai, Beijing, is mainly made of pork elbow, which is cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin.

Basic material: 500g of boneless pig's forehoof.

50g of soy sauce and cooking wine.

5g of onion and 5g of garlic.

Ginger slices10g

Rock sugar100g

Cooking method:

1. Scrape the pig's hoof and clean it with a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo operator in the wok, put the hoof on it with its skin facing down, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, onion knot and ginger slices, bring to a boil with strong fire, cover it, and burn it with low fire for another half an hour, then turn over the hoof and burn it thoroughly, then use strong fire to boil it to soup such as glue juice, take out the hoof, put it in a soup bowl with its skin facing down, and pick off the onions.

Microwave oven practice

1. Put the hoof in the special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for hours, and turn it over once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiling water to cover the hoof;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Remove the pan from the furnace, and let it cool until the yellow pressure column is lowered. Turn the hoof over and soak it in the juice for 2-3 hours;

5. Cut into pieces when eating; Pour the juice and heat it for food.