How to make spicy and sour pork elbow

Many people are the only child in their families, and they grow up under the protection of their parents. After becoming adults and leaving the care of their parents, many of them no longer know how to eat because there is no one to cook for them. Faced with such a reality, you definitely don't want to starve to death, so you have to do it yourself. Now, I will teach you how to make hot and sour pork elbow.

1. Take 1 front elbow and ask the butcher to remove the bones, wash it, drain the water and set aside.

2. Chop the bones, put them into a pot with cold water, add onion, ginger and 1 teaspoon of cooking wine and blanch them to remove the blood foam. Then change the pot, add hot water and 3-4 slices of ginger, bring to a boil over high heat, then turn to low heat and simmer for 2-3 hours if necessary to make the broth for later use.

3. Wash the sour cowpeas and cut them into pieces, not too small.

4. Chop the Rongshan pickled peppers and homemade pickled ginger into small pieces, as finely as possible.

5. Amomum villosum, triterpenoids, aniseed, and nutmeg are all sold in the vegetable market.

6. Pour a little more oil into the pan than for cooking and heat it to 50%.

7. Add 2 tablespoons of fermented black beans (about 20g), stir-fry over medium-low heat until red oil comes out.

8. Keep the heat at medium-low, add the chopped pickled cowpea, pickled ginger and pickled pepper and stir-fry evenly.

9. Add the pork elbow with the skin facing up and stir-fry for a few times, allowing the ingredients to stick to the skin. Then turn it over and stir-fry a few more times.

10. Add 4-6 spoons of fermented glutinous rice (about 35g), 1 tablespoon of light soy sauce (about 8g), 1 tablespoon of dark soy sauce (about 8g), 2 tablespoons of white sugar (about 10g), 4-5 tablespoons of aged vinegar (about 20g), and 1/4 teaspoon of white pepper powder (about 3g).

11. Add spices. Please note that after doing this, I concluded that the spices are best wrapped in gauze and added.

12. Stir-fry evenly and make sure to turn the food over in the middle. Fry until the skin becomes tight, hard and white, pour in the broth, bring to a boil, and add sugar, salt or vinegar according to taste.

13. Pour into a pressure cooker, add a valve, bring to a boil over high heat, turn to medium-low heat after the steam comes out, and press for 45 minutes. I don’t have a pressure cooker, so I simmered it in an iron pot for 2 hours.

After carefully reading the editor’s detailed introduction to spicy and sour pork elbow, you will definitely want to try it. Maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short while.