1. Soak the elbow in cold water for 2 hours to soak out all the blood. Use salt to pickle the surface and put it into a compact bag.
2. Place in the refrigerator to marinate overnight.
3. It’s best to have the broth left over for each lo-mei at home.
4. Prepare a pot of water and simply blanch the pork knuckles.
5. Then change half a pot of clean water.
6. Add the broth.
7. Add the prepared ginger and garlic cloves.
8. Add the sauce.
9. Bring to a boil on high heat, then turn to medium and low heat, and set it to about 50 minutes.
10. After turning off the heat, do not remove the elbow immediately, soak it overnight, take it out the next day, and then knead it off.
11. It will be more greasy if it is directly matched with garlic mash.
12. A very simple home-cooked method, not many seasonings.
This method does not use too much spices. The main reason is that my broth is preserved every time and has a strong flavor. If not, you can buy a ready-made broth with appropriate ingredients.