Braised pork elbow "is a traditional dish in Anhui cuisine. It is made of pork elbow with skin and bone removed as the main material, boiled, oiled and boiled. The finished product is bright and red in color, beautiful in design, soft, rotten and waxy in material, and mellow in taste.

The elbow is a pig's leg, and the leg is like a handle, so it is named elbow. Pig elbow can be divided into front elbow and back elbow. The front elbow, also known as the "front hoof", is located at the upper end of the knee joint of the pig's front leg and under the sandwich meat. The "hind elbow", also known as the "hind hoof", is located above the knee joint of the pig's hind leg and below the hip meat, crotch meat and cucumber meat, and the elbow line is connected with the fan-shaped bone painting. The skin is thick, the meat is thin and there are many collagen fibers. The braised elbow can be used before, after and after, and the elbow is good. The "braised elbow" I made this time, I used all my hooves without bone removal. Stir-fried shredded chicken is like a hill, brown and red in color, plump in design, rotten in meat and viscose, fat but not greasy, thin but not firewood, mellow and delicious, and has a unique taste.

Ingredients: 500 grams of elbow meat, light soy sauce 15 grams, refined salt 10 grams of aniseed 1 piece, 2 pieces of scallion, 2 pieces of fresh ginger, 50 grams, pure honey, black fungus, smoked bamboo shoots, chicken essence, wet dough powder, two-course white soup, and fragrant.

Practice: Cook the elbow until it's 80% perfect, put a layer of pure honey on the soft skin, put it in a wide pot, and fry it until the hot bubbles on the skin are dark red, then you can fish it up.

Cut a whole elbow into rings according to the size of the steaming bowl. Cut it into deep and impenetrable elephant-eye pieces with a knife in the direction of lean pork of elbow, put the skin down into a steaming bowl, and put in onion, ginger slices and aniseed.

Take a bowl of two-course white soup, add soy sauce, refined salt and rice wine, find the taste and pour it into the elbow bowl. Put it in a steamer and steam it for 2 times for 30 minutes. After coming out of the cage, remove the onion, ginger slices and aniseed, and buckle them in the soup plate.

Put the hot pot on the fire, scoop in two spoonfuls of white soup, pour in the original soup of steamed elbow, and invest in tobacco shoots, black fungus slices, refined salt and chicken essence. Good taste, a small amount of water trickles, and it is good to pour it on the elbow after boiling.