The most authentic way to make braised pork elbow is as follows:

1. Remove the bones from the middle of the pork elbow without breaking the skin. If you don’t know how to do it yourself, you can ask the butcher shop owner to help. Turn the elbow over, cut the large and thick tendon without cutting it off, and use a knife to poke some holes in the thick part of the meat to enhance the flavor.

2. Use a small spoon with a capacity of 2g to measure. Put on an elbow: 10g soy sauce, 10g cooking wine, 1 tsp white pepper, 1 tsp ginger powder, 1 tsp cumin powder, 1 tsp allspice, 2g salt. If you have garlic powder, you can also add 1 tsp. If not, you can cut garlic slices instead. You don’t have to let it go. Sprinkle the above condiments evenly on all parts of the elbow and massage the elbow with your hands for 5 minutes.

3. Turn the massaged elbow over and marinate for 2 hours.

4. Take a piece of cloth with sparse holes and wrap the marinated elbow.

5. Wrap it as tightly as possible. Pay attention to folding the fabric at both ends.

6. Prepare two sections of green onions, six slices of ginger, 10 cloves of garlic, and 100 grams of soy sauce. 60 grams of fermented bean curd juice, 30 grams of oyster sauce, 10 pieces of rock sugar, and 10 chili peppers. If you have braised pork ingredient packets at home, just put one in there. If you don’t have it, add: 30 peppercorns, 2 aniseed, a piece of cinnamon, 1 tsp of fennel, five or six bay leaves, 1 grass fruit, two white cloves, and 1 clove (the grass fruit and white cloves are optional) put).

7. After the pot is boiled, turn off the heat to a minimum and keep the water surface slightly boiling. Start stewing for up to 2 hours. Turn over several times in between. After cooking for one hour, add appropriate amount of salt to taste. Soak for 24 hours, heating in the middle to enhance flavor.

8. After the pot is boiled, turn off the heat to a minimum and keep the water surface slightly boiling. Start stewing for up to 2 hours. Turn over several times in between. After cooking for one hour, add appropriate amount of salt to taste. Soak for 24 hours, heating in the middle to enhance flavor.

9. Filter the residue and remove the braised pork cloth. Dry the surface, wrap it in plastic wrap to prevent it from drying out, and store it in the refrigerator.