Secret elbow
Overview
The front elbow, also known as the front hoof, has thick skin, many tendons, heavy gelatin, and a lot of lean meat. It is often cooked with the skin on, making it fat but not greasy.
Tags
- hot dishes
- home cooking
- common dishes
- meat dishes
- old man
- dinner with friends
- autumn recipes
- winter recipes
- dinner
- cao guo
- chenpi
- cinnamon
- cooking wine
- fennel
- hawthorn
- light soy sauce
- lilac
- nutmeg
- old soy sauce
- onions
- pig elbow
- rice wine
- rock sugar
- soybean paste
- star anise
- zanthoxylum bungeanum
- ginger
- salt
Ingredients
Steps
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Clean the pork elbow.
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Pour cold water into the pot, add cooking wine, cook for 20 minutes, remove and rinse.
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Heat the pot and pour oil, add rock sugar and stir-fry, add the elbows to color, pour cooking wine, Shaoxing rice wine, light soy sauce, dark soy sauce, soybean paste, ginger slices, green onions, add boiling water to cover the elbows.
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Make a package of Sichuan peppercorns, fennel, star anise, nutmeg, hawthorn, tangerine peel, cloves, cinnamon, and grass fruits, put it into a pressure cooker, and press for 20 minutes.
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Deflate and turn over and press for another 20 minutes.
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After deflating, open the lid, take out the elbow, make a few cuts on it, put it in a steamer and steam for half an hour, take it out and put it on a plate.
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Debone the elbow, use a cutting knife, put the soup from the steamed elbow into a wok over high heat to reduce the juice until thick, then pour it over the elbow.
