Picking up elbows

Overview

Pork elbows are also called front hoofs. They have thick skin, many tendons, heavy gelatin, and a lot of lean meat. They are often cooked with the skin on, making them fat but not greasy. It is suitable for roasting, grilling, sauce, stewing, braised pork elbow, making soup, etc. Braised pork elbow is a famous Han dish in Jinan area, and the preparation is very simple.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• sichuan cuisine
• winter recipes
• lunch
• famous dishes
• aniseed
• cooking wine
• old soy sauce
• onions
• pig elbow
• rock sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 One front elbow, remove the hair by burning it, then soak it in cold water and scrape off the impurities

   

2. 2 Pour cold water into a pot and bring to a boil, skim off the minced meat and excess fat, then add onion, ginger, aniseed, soy sauce, dark soy sauce, rock sugar, cooking wine and simmer for 45 minutes

   

3. 3 The cooked elbow is soft and delicious

   

4. 4 Remove the bone stick and place the elbow skin side down in a bowl

   

5. 5 Then add a little of the soup used to cook the elbows, a little salt and chopped green onion into the pot and continue steaming for half an hour

   

6. 6 Pour away the soup from the steamed elbow and reserve it, then place it on a plate

   

7. 7 Pour the soup into the pot over high heat to thicken

   

8. 8 Put a little coriander and pour in the gravy