Steamed Elbow
1.
Shave the skin of the elbow and wash it. Ingredients for cooking knuckle: 580 grams of boneless knuckle meat, about 30 peppercorns, 2 aniseed, halved ginger, 3 green onions, 2 tablespoons of cooking wine, salt
2.
In a pot under cold water, add pepper, aniseed, green onion, ginger, and cooking wine to a boil over high heat, skim the froth and add salt, cover the lid and cook for 35 minutes on medium and low heat
3.
Turn the elbow halfway
4.
Take out the boiled knuckles and let them dry until they are not hot
5.
Thinly sliced
6.
Do not make the plate too shallow, the soup will flow out when steaming
7.
Put scallion, ginger, garlic, pepper powder, soy sauce, cooking wine, a little salt, and add a little bit of the original soup of the pork knuckle. Pork knuckles with soy sauce flavor, salt is just a little bit of base flavor)
8.
Steam in a pot on cold water, turn off the heat for 8 minutes after boiling, simmer for two minutes to taste the back of the plate, and mix well. (Tip 2: After simmering for a while, the taste will penetrate into the meat very well)
9.
Finished picture appreciation
10.
Finished picture appreciation
Tips:
1My elbow is for two plates. The remaining meat is wrapped in plastic wrap and refrigerated. It will be no problem to steam the next day.
2 It should be noted here that the pork knuckles in the early stage are only initially cooked to remove fishy, and the ingredients for removing fishy and fragrant in the second step of steaming are the most important. Among them, soy sauce is very important, and only a little salt is required to steam it out. The meat is enough
