Black pepper pork elbow

Overview

Soft and glutinous, not greasy, with a spicy sauce flavor.

Grill the skin and bones of the pork knuckle, wash it and put it in a pot with cold water, add ginger and cooking wine and cook it over high heat;
Beat off the foam, cook the elbows for a while and take them out.
Rinse with hot water, use a toothpick to spread evenly on the skin, and apply the braised soy sauce.
Put the oil in the pan and fry the skin of the elbow.
Put the pressure cooker under heat, add cold water to cover the elbows, add braised soy sauce, pepper, five-spice powder, chicken essence, and ginger slices and press the pot for 25 minutes.
Sauté the lettuce leaves with salt and put them in a soup basin.
After the pressure is relieved, carefully clamp the elbows onto the lettuce leaves in the soup pot.
Heat oil over low heat, add Sichuan peppercorns and fry until fragrant;
Add tempeh and dried sea pepper and fry;
When fragrant, add red pepper and fry;
Pour it on the elbows, sprinkle with hot white sesame seeds and chives and serve, mix well and tear into pieces.