Elbow

Elbow

1. Ingredients: pork knuckle

2. Accessories: frozen old soup

3. Soak the washed pork knuckles in tangerine peel water for 1 hour.

4. Then, cold water is poured into the pot.

5. After boiling, cook for 2 minutes.

6. Remove and rinse.

7. Heat oil, add pork knuckles and fry, and fry the skin on both sides to slightly yellow.

8. Add scallion ginger and dried tangerine peel and stir fry until fragrant.

9. Add the thawed old soup.

10. Bring it to a boil.

11. Skim off the foam and add appropriate amount of salt to add seasoning.

12. Switch to low heat "Yang" for about 1 hour, turning over once in the middle.

13. Turn off the heat when the pig's knuckle is soft.

14. Put it out of the pot and serve it on a plate.

Tips:

1. The old soup is the remaining stock of the stewed meat each time, frozen and stored, and reused repeatedly.
2. Add appropriate amount of salt to supplement the taste of the old soup, be sure to taste it before putting it.