How to do it: East Slope Elbow

Main ingredients: pork knuckle, small greens

Seasoning: ginger, peppercorns, starch, cooking wine, star anise, green onion, minced garlic, monosodium glutamate, salt, soy sauce, sugar color, sugar, pepper

Preparation 1: Remove and wash the skined elbows, put them in a pot of cold water, add ginger slices, green onions, and cooking wine until they are 60% rotten, drain them, and coat the skin with soy sauce. Set aside the green vegetables in water.

2) Heat the oil to 70%, fry it at the elbow until golden brown, remove the large bone with a knife and cut it into 1.5 cm square flower knife pieces on one side of the meat, but do not cut the skin.

3) Put the pork knuckle skin down into the steaming bowl, add soy sauce, fresh soup, green onion and ginger, sugar color, star anise, salt, peppercorns, pepper, steam and remove, pick up ginger and shallots, star anise, peppercorns, pour out the original soup, and put the elbows on the plate. Green vegetables around the edge.

4) Pour the original soup into the pot and bring to a boil, beat off the foam, add MSG, minced garlic and pour the oil on the elbow.

Production essentials: the surface of the elbow can also be smeared with sugar water and then fried, the elbow must be cooked soft and rotten. The soup does not like garlic can not be added, and the bright oil refers to the cooked oil, so that the thick juice is brighter.