You don't need to go out to buy elbow flowers, you can make them at home, the meat is fragrant and delicious, and there is no fishy smell

1. After the elbow is bought, be sure to pluck the hair on it, or you can roast it with fire, you must be patient in this step.

Then heat the pot and put the elbow skin down directly into the pot for a while, which will remove the grease on the surface of the pork skin and the fishy smell of the pig skin. Finish the elbow until browned.

Then put the elbow into the basin, pour warm water into the basin to cover the elbow, then add a spoonful of alkaline noodles to the basin, stir well, and set aside to soak for half an hour.

2. Cut some ginger slices and green onions for later use. After soaking the elbows, wash them again.

After washing the elbows, put them directly into a pot of cold water, add green onions and ginger slices, and then add cooking wine to remove the fishy smell. Bring to a boil without a lid on high heat. The pork knuckle must be blanched, otherwise it will still have a fishy smell.

After boiling on high heat, cook for about 5 minutes, turn off the heat, remove the elbows and wash them again.

3. Then put the washed elbows directly into the saucepan and add enough cold water to it. Then add star anise, cinnamon, bay leaves, green onions, ginger slices and dried chili peppers, add some cooking wine, and then add some light soy sauce and a small amount of dark soy sauce and stir well. Cover the pot, bring to a boil over high heat, reduce the heat to the lowest and simmer for 1 and a half hours.

After 1 hour and a half, add salt to the pot to taste, cover and simmer for another 10 minutes.

Finally, after the elbow is stewed, take it out and put it on a plate and let it cool a little.

4. Dry the elbow until it is not hot, and then take out the bone inside the elbow.

Then put the boneless meat on top of plastic wrap and roll the meat horizontally. Wrap tightly in plastic wrap and roll to the same thickness. After rolling, use a toothpick to prick some small holes on it for ventilation, and then press with a heavy object for 5 hours, compress tightly, or tie it with a rope.

5. After the next day, our elbow will be ready, and we will directly disassemble the plastic wrap. Then cut it all into thin slices, and the elbow taste is particularly fragrant, and there is no fishy smell at all. It is also very tight, and it will not loosen at all when you cut it. The elbow flowers I make at home are not only clean and hygienic, but also safe to eat.

The cut elbows can be fried or eaten cold, and a simple salad can be made.

Add a spoonful of salt, a teaspoon of chicken essence, a small amount of light soy sauce, a little more aged vinegar, a few drops of sesame oil, 2 tablespoons of chili oil, and finally add some chopped green onion and coriander foam and stir well.

This simple cold sauce is ready, and the elbow flower can be dipped directly in the sauce and eaten.