Cold Elbow

Name: Cold Elbow
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500G Pork knuckle; 3 pieces parsley; 1 capsule star anise; A small amount Tangerine peel; 1/2 root Green onions; A small amount ginger; A small amount Soy sauce; A small amount You Chili; A small amount Vinegar; A small amount Sugar; A small amount sesame oil; A small amount Pepper oil; A small amount salt; A small amount Chicken Essence; 2 pcs garlic; 1 Shallots; 2 pieces Small green pepper; 3 pieces Millet pepper; A small amount Chili noodles; A small amount pepper powder

by Apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I bought a piece of pork knuckle today and prepared to use it for cold dressing. I checked that Meijijie didn't have cold knuckle. Okay, I uploaded a Sichuan recipe for your reference.

Cold Elbow

1. Wash the elbows and add water to boil to remove any blood foam. Wash them again and cut them into small pieces (convenient for cooking). Change to a pot of water. Add ginger, green onions, star anise, and tangerine peels to a boil over high heat and cook for 30 minutes.

2. The knuckles are cooked and cut into slices or strips, green peppers, millet peppers, coriander, and shallots are chopped into minced foam, and garlic is pressed into puree or finely minced.

3. Put the chopped elbows into a small bowl, and then add spicy pepper, garlic mash, light soy sauce, dark soy sauce, vinegar, sesame oil, pepper oil, sugar, salt, chicken essence, green pepper, millet spicy, chilli noodles, and pepper powder in sequence. Heat up the pan, pour a small amount of oil (the usual amount for stir-frying), and pour it on the elbows when the oil is ripe.