Shredded pork elbows with garlic paste

Overview

The price of pork has increased this year, so there are fewer people eating this shredded elbow. Since the whole family loves to eat, grandma still has to make it every once in a while, but the interval is a bit long. The price of elbow is only half that of meat, but the taste is twice as good. It is really cost-effective.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• cooking wine
• garlic
• pork knuckle
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 An elbow, scrape and clean.

   

2. 2 Prepare the stewing seasonings, cooking wine, pepper, soy sauce, and salt. The amount of cooking wine and Sichuan peppercorns used is slightly larger, because what you want to eat is the original flavor of the elbow. You mainly use cooking wine and Sichuan peppercorns to remove the fishy smell and enhance the fragrance. Just add less salt and soy sauce.

   

3. 3 Add an appropriate amount of water to the Adi pot, add the elbows, probably just past the elbows, and add the seasonings prepared in the previous step. Cover the lid and simmer it twice on the bean and tendon setting, which is about 50 minutes in an ordinary pressure cooker.

   

4. 4 After stewing, you can easily pierce it with chopsticks.

   

5. 5 Remove to a plate and arrange with dipping sauce. When eating, tear it into strips along the direction of the muscle texture, and dip it while it is hot. It tastes great. The dipping sauce is also very simple, just mix light soy sauce, minced garlic, and vinegar. If you don't like jealousy, you can omit it. If you like spicy food, you can add some chili oil.

   

6. 6 Shredded pork, dipped in sauce and photographed.