1. Ask the stall owner to remove the bones of the pork elbow, wash it, and tie the pork elbow tightly with cotton thread
2. Press the cooking button on the rice cooker, pour 1L of boiling water, add star anise, cinnamon, grass fruit, bay leaf, millet pepper (1 stick), 1.5 tsp salt, 30g soy sauce, 20g soy sauce, 5g rock sugar, half a teaspoon of chicken powder, cover
3. After 15 minutes, pierce the pork knuckle in various places with a fine needle. The denser the piercing, the easier it is to taste. Cover the lid and continue to cook for 1 hour, because the soup does not end the pork knuckle, so you need to reverse it halfway. The leftover marinade was picked up, and the pork knuckles were allowed to cool in the refrigerator.
4. Take it out the next day, remove the cotton thread, if the pig skin has hair, pluck the hair off with a clip, and then cut into thin slices with a sharp knife.
5. Sauce: Take 2 teaspoons of the leftover marinade, add 1 teaspoon of white vinegar, and an appropriate amount of minced garlic, mix well. The sour vinegar marinade can relieve greasiness, which is a relatively Chaoshan practice.
Tips:The purpose of using an electric rice cooker is to use a pot that is convenient for you in case the water won’t stick.
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