1. The pork knuckle is carefully removed from the middle without breaking the skin. Cut open but not cut the large and thick tendons, and pay attention to adjusting the distribution of the meat. The girl described me as a major project of "south-to-north transfer of meat". 😄😄😄
2. Measure with a small spoon containing 2g of salt, and put 1 elbow: 1 tablespoon of white pepper, 1 tablespoon of ginger powder, 1 tablespoon of cumin powder, 1 tablespoon of five-spice powder, 1g of salt, garlic powder can also put a spoonful, no You can cut garlic slices instead or leave it alone. , Sprinkle the above condiments evenly on all parts of the elbow, put a spoonful of soy sauce, and massage the elbow for 5 minutes.
3. After the two elbows have been massaged, pick out the garlic slices and seal and marinate for more than 1 hour.
4. The marinated elbows are placed on a piece of gauze 30 cm wide and 40 cm long, and rolled up compactly.
5. Note that the cloth on both ends should be folded.
6. Five Flower Big Tie
7. Prepare a pot of cold water, put in the wrapped elbow, add ginger, green onion, and cooking wine. Bring to a boil for ten minutes.
8. Skim the froth after boiling.
9. Prepare two scallions, five or six slices of ginger, one head of garlic, and 100 grams of soy sauce. 60 grams of fermented bean curd juice, 30 grams of oyster sauce, 10 rock sugar, 10 peppers. If you have a stewed pork package at home, just put one. If not, put it: 30 peppercorns, 2 aniseed, 1 cinnamon, 5 or 6 bay leaves, 1 grass fruit, 2 Baikou, 1 clove (caoguo Baikou clove can also be left).
10. Add 200g of cooking wine. After the pot is turned on, turn off the fire to the minimum and keep the water surface slightly boiling. Start to cook for up to 2 hours.
11. After turning off the heat, continue to soak in the soup for 24 hours. It can be heated after freezing in cold weather.
12. Witness the moment of miracle.
13. After removing the wrapping cloth, wrap it tightly with plastic wrap to prevent air-drying and keep it in the refrigerator.
14. Slice and serve with garlic vinaigrette.
