Salted elbow, not greasy, appetizing and satisfying, the first choice for eating meat in summer

Today I will share with you the practice of salted elbows, the finished product is moderately soft and rotten, crystal clear, fragrant and non-greasy, suitable for all ages.

【Salt water elbow】

Ingredients:

Ingredients: 1 pork knuckle (about 1500g)

Seasoning; 50 grams of salt, 1 small piece of cinnamon, 3 star anise, 1 small handful of Sichuan peppercorns, and an appropriate amount of green onion and ginger

method

Step 1: Burn the pork knuckle with a spray gun to burn off the pig hair (this step is generally to ask the vendor to help when buying) and scrape it clean. You can also grill it at home or over an open fire. Then remove the excess sac.

Step 2: Put the prepared coarse salt into the pot, add a small handful of peppercorns, 2 star anise grains to break up, and cinnamon into small pieces, and fry over low heat until the coarse salt is slightly yellow and fragrant.

Step 3: Stir-fry the fragrant coarse salt and let it cool slightly, put it in the processed elbow, and wipe it well with your hands. Wipe well, cover with plastic wrap and marinate in the refrigerator for 24 hours.

Step 4: This is the elbow that has been marinated for 24 hours, and the salt grains are basically soaked into the meat.

Step 5: Wash off the dregs attached to the elbow. In a pot under cold water, add green onions, bay leaves, and star anise and bring to a boil.

Step 6: After boiling over high heat, skim off the foam, and the foam must be skimmed clean.

Step 7: Skim off the foam and cover with a lid and cook over low heat.

Step 8: Cook until you can easily pierce it with chopsticks, turn off the heat, and put it in the soup until it is lukewarm.

Step 9: After the pork knuckle is dried to lukewarm, wrap the pork knuckle tightly with plastic wrap and put it in the refrigerator. The pork knuckle must be rolled tightly when it is lukewarm, and it is not easy to roll it after it is cold; Pay attention to be tight, tie the elbow flower cut out will be tighter and more beautiful.

Step 10: When eating, we make a dipping sauce: mince the ginger, mince the garlic, and chop a little garlic sprouts. If you like spicy food, you can put two millet spicy.

Step 11: Put the cut ingredients into a bowl, and add light soy sauce, balsamic vinegar, sesame oil and other seasonings in turn. The dipping sauce can be added as you like.

Step 12: Take out the pork knuckle that is completely cool, open the plastic wrap, cut it into even slices, and serve it with the dipping sauce.

You can also pour the juice directly on the cut elbow flowers~~~

How to eat meat in summer without being greasy:

In the summer to eat meat, choose salted water, white cut, bad is advisable, you can make some of your favorite dipping sauce, eat refreshing and not greasy.