Material: pig elbow1500g

Seasoning: onion 15g, ginger 15g, star anise 5g, cooking wine 20g, soy sauce 20g, salt 6g, sugar 4g, rock sugar 2g, pea starch 10g, sesame oil 5g.

working methods

1. Wash onion and ginger separately, cut onion into sections, and slice ginger for later use.

2. Add appropriate amount of water to starch, about 20g for standby.

3. Scrape off the fine hairs on the elbow skin, remove the corners of minced meat and arrange them in a circle (square).

4. Cut a cross pattern about 2 cm deep on the surface of red meat with a knife.

5, add onion, ginger, aniseed, sugar, soy sauce, cooking wine, let go of the water, put the elbow into the pot, the soup should not pass the elbow.

6, the fire is boiled, and the blood is removed.

7. Stew on low heat until 67% is ripe, remove and skim the soup oil of the original soup.

8. Put the elbow skin down in a steaming bowl, add salt and sugar, and pour in the original juice.

9. Put it in the drawer and steam it until it is crisp and rotten.

10, pour the original soup into a spoon, and put the elbow skin up into a large flat plate.

1 1. Find a good juice in a spoon, boil it, thicken the starch with water, pour sesame oil on it, and pour it on the elbow.