It suits my family's taste -- Bawang elbow(shi he wo jia kou wei de ba wang zhou zi )

It suits my family's taste -- Bawang elbow

Introduction:

"The elbow is the hoof arm, which is located in the lower part of the pig's front and rear legs. It is the part cut from the bone of the pig. Generally, the back hoof arm is used to feed vegetables. It has thick skin, more tendons, heavy gum, and better quality than the front hoof arm. Because the method is to remove the bone and skin of the cleaned elbow, add appropriate amount of water and seasonings such as green onion, ginger and seasoning, steam them in a pot until crisp, and pour chili oil on them. Sprinkle sesame, you can clip a trembling mouth, almost no chewing, you can swallow, you can swallow, make eating more interesting. However, for those who can't eat spicy food, they still expect to taste the soft and delicate flavor of the elbow. What's more, the main characteristics of Bawang elbow are: bright red color, fat but not greasy, instant melting in the mouth. Who said it must be spicy. "

Production steps:

Materials required:

Pig elbow: 1

Scallion: 1

Ginger: 4 tablets

Fragrant leaves: 3 pieces

Fennel: 5g

Chinese prickly ash: 5g

Fennel: 2 capsules

Chives: 2

Red pepper: 1

Cooked sesame: 5g

Soy sauce: 2 tablespoons

Old style: 1 teaspoon

Cooking wine: 2 tablespoons

Honey: right amount

Salt: 1 teaspoon

Peanut oil: small amount

matters needing attention:

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Shi He Wo Jia Kou Wei De Ba Wang Zhou Zi