1. Be sure to choose the front elbow of pig. The bones are small and the meat is relatively tender. Use a fire to remove the pig hair to make the skin tighter, scald the blood, and start to stew. If I have time, I can simmer overnight. I usually don’t have time. Simmer in a pressure cooker for two hours, add salt, spring onion, and ginger when stewing
2. Cook thoroughly, the meat and bones have been separated, and then use a knife to deboning along the bones. It must be cooked thoroughly, otherwise it is difficult to deboning. The meat on the bones can be cooked and eaten at that time.
3. Pick up your elbows and spare
4. Roll up the elbow with your hands
5. Wrap it with tin foil. The tin foil is harder. Tighten both ends after it is wrapped, and the shape will be set.
6. After the broth is condensed into aspic, it is easy to shape, easy to make, and basically no difficulty. I tie it with a rope forever. It is not very good. After using tin foil, the shape is much more neat. A little trick. After rolling it, put it in the refrigerator overnight.
7. Elbows set after overnight
8. Sauce method: Rub garlic into minced garlic, add chicken powder, pepper, light soy sauce and sesame oil to the minced garlic, and the main chicken powder is very fresh.
9. Cut it into thin slices and dip the ingredients and you're done
