White-cut elbows, refreshing and non-greasy, suitable for large meat dishes to eat in summer

——White-chopped garlic elbow——

【Ingredients】

Ingredients: 1 pork elbow

Seasoning: green onion, 3 slices of ginger, 2 star anise, 1 grass fruit, 1 slice of angelica, 2 slices of licorice, 1 small handful of Sichuan peppercorns, 1 small piece of cinnamon, appropriate amount of tangerine peel

【Directions】

Step 1: Go to the market to pick fresh pork knuckle, and let the master remove the bones in the middle, and keep the bones for boiling soup, don't waste them. (It is recommended to buy a good elbow and let the master remove the bones, and let the master help burn the skin with a spray gun and clean it up at home)

Step 2, the required seasoning: green onion cut into sections, ginger pat loose or sliced, star anise, cinnamon, bay leaves, add a small handful of tangerine peel, the effect is better

Step 3: Put the elbow in a pot under cold water, add the green onions, ginger slices, and cooking wine to a boil over high heat, skim off the foam, blanch through the water, and remove it.

Step 4, take out the blanched pork knuckle, rinse with water, and then check whether there are still piglet hairs, pull out, I am using a stupid way, with small tweezers one by one, if you have a good way to share it with me and everyone.

Step 5: Put the cleaned elbow into the pressure cooker or soup pot, add various ingredients: ginger slices, green onions, star anise, Sichuan pepper, tangerine peel, cooking wine, and add water until slightly higher than the pork knuckle

Step 6: Cover the pressure cooker, select the ribs, the default time is 40 minutes, the program is over, and then take it up and let it cool after cooking. (If you use a boiling pot, boil for 10 minutes on high heat, then turn to low heat, cook for 30-40 minutes, set the time according to the size of the pork knuckle, and turn off the heat if you can easily penetrate it with chopsticks)

Step 7: Here are the tips for tightening your elbows! Take the fresh-keeping bag, put the pork knuckle that still has residual temperature into the fresh-keeping bag, take a pair of chopsticks, and use chopsticks to hold the mouth of the fresh-keeping bag and roll it down.

Step 8, with the help of chopsticks, keep rolling down, at this time there will be air, use a toothpick to pierce the fresh-keeping bag, continue to roll tightly, until it rolls into a cylinder.

Step 9: Roll into a cylinder, roll it tightly, wrap it tightly with a cotton rope and put it in the refrigerator to keep it fresh for one night. This is the case after wrapping (pictured). (After rolling, you can pull out the chopsticks, the roll is too tight to pull out, just wrap them together, and remove the chopsticks when cutting.) ）

Step 10: Take it out and slice it the next day and you're ready to eat!

Step 11, and then according to your own taste to prepare a bowl of sauce, my home sauce is relatively simple, that is, minced garlic, sesame oil, light soy sauce, balsamic vinegar, red oil, according to your own taste Ha~~

Drizzle or dip in the sauce, the soft and delicate meat slices are dipped in some garlic paste, the mouth melts, the teeth and cheeks are fragrant, the thick meat fragrance and garlic fragrance make people unsatisfied, and it is not greasy at all, the most suitable meat to eat in summer~~