Sautéed Elbow with Oil

Overview

Fat but not greasy, it melts in your mouth, and the braised pepper flavor blends well, giving you the taste of braised canned food.

Tags

• hot dishes
• home cooking
• lunch
• braised soy sauce
• chicken essence
• chinese cabbage
• cinnamon
• cooking wine
• dried sea pepper
• green onions
• old ginger
• rapeseed oil
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• hoof
• pepper
• salt

Ingredients

Steps

1. 1 Soak the pig's trotters and thigh rings in water with ginger, green onions and cooking wine for about two hours.

   

2. 2 Wash off the blood and add water to the pot with ginger, green onions and cooking wine.

   

3. 3 Wash away the blood foam, put it into a pressure cooker, add water to cover the hoof, add braised soy sauce, salt, chicken essence, pepper, bay leaves, star anise, cinnamon, and press for 20 minutes.

   

4. 4 Wash the Chinese cabbage and soak it in salted water for ten minutes;

   

5. 5 Place in salted, oily water and cook until cooked;

   

6. 6 Clamp into soup basin.

   

7. 7 After the pressure in the pressure cooker is released, put the hoof legs into a soup basin and pour a little bit of stewed soup.

   

8. 8 Heat the oil, add dried sea pepper flakes and Sichuan peppercorns over low heat and fry until fragrant;

   

9. 9 Scoop the dried sea pepper flakes and Sichuan peppercorns onto the hoof;

   

10. 10 Sprinkle with scallions, heat the oil with fried dried sea pepper and Sichuan peppercorns and pour over.