Elbow Curl
1.
I bought the trotter of the little fragrant pig, it’s really mini, just over 1 catty
2.
Knock out the bones in the middle
3.
Then roll it up, tie it up with cotton thread, and tie it as tightly as possible
4.
Put the rolled pig's feet in the water to saturate the water, then remove the washed blood foam
5.
Then put it in an electric pressure cooker, add salt, cooking wine, ingredients (star anise, cinnamon, pepper, bay leaf, cumin) and appropriate amount of water to cook for 25 distribution
6.
Time to cook
7.
When it’s not too hot, take out the pig’s feet, remove the cotton thread, wrap it in plastic wrap and fix it, and put it in the refrigerator overnight.
8.
When eating with a dipping sauce (salt, sugar, balsamic vinegar, light soy sauce, sesame oil, minced garlic, green onion, red pepper rings and a little cold water, mix thoroughly)
9.
Take out the pork knuckle from the refrigerator
10.
Cut it, isn't it?
11.
Start eating, dipped in sauce, not greasy.
Tips:
When the deboned pig's knuckle is rolled up, try to roll it into a tight round roll, so that the shape of the boiled pork knuckle is better. Tightening the cotton thread is also the key. If it is loose, the pork knuckle will be out of shape.