How to make pork elbows not greasy? Authentic pork elbow recipe

The pork elbow is very rich in lean meat and has a lot of tendons. The pork elbow made in this way is refreshing to eat, not easy to be greasy, and has the pure taste of meat. Today, let's take a look at the authentic method of making pork elbow.

Contents of this article

1. How to make pork elbow not greasy

2. How to cook authentic pork elbow

3. Identify the front and back of the pork elbow

How to make pork elbow not greasy

1. When cooking pork elbows, it is best to choose the front elbow. This part of the elbow is rich in lean meat and has more tendons. The elbows made in this way taste more refreshing and are not easy to be greasy.

2. Prepare a plate, add fermented tofu juice, light soy sauce and sugar, chicken essence, bay leaves, cinnamon, star anise, green onion and ginger, stir well, then put the front elbow into the prepared sauce and marinate for 60 minutes. Marinating can make the elbow tasty and not greasy.

3. Put the elbow on the chopping board, roll it into a long roll, and tie it up with cotton thread. Add an appropriate amount of water to the pot, pour the marinated sauce into the pot, and then put the marinated elbow in it. The water must exceed the elbow, then cover the lid and boil it over high heat, then switch to low heat and simmer for about 60 minutes.

4. It is best to soak the elbow in the soup pot overnight, which will make the elbow more flavorful and avoid it from being greasy.

Authentic pork elbow recipe

1. Wash the elbow, pour water to cover the meat, add two spoons of cooking wine, turn on the heat and bring to a boil.

2. After boiling, pour out the water and clean the hair on the pig skin while it is still hot.

3. Cut the onion into sections, slice the garlic, slice the ginger, cut the coriander into sections, cut the dried chili into sections and set aside, and prepare the peppercorns, bay leaves, star anise and cinnamon.

4. Put all the auxiliary ingredients and the pork elbow into the pot, add water to cover it, add two spoons of cooking wine, six spoons of light soy sauce, a little salt, and sprinkle some white pepper powder, cook over high heat, then turn to low heat and simmer for one hour after boiling.

5. Let the stewed pork elbow cool down, then take out the elbow and remove the bones after it cools down a little.

6. Finally, wrap the pork elbow tightly with plastic wrap and refrigerate it. When you are ready to eat, take it out, slice it and serve with dipping sauce.

Identify the front and back of the pork elbow

1. The enlarged part is the front elbow, which has less bone and more meat. The thin part is the back elbow, which has more lean meat but is smaller.

2. The front elbow has no hole for hooks and is cone-shaped. The back elbow has a hole for hooks and a bulge. The front elbow has thin meat and few tendons, while the back elbow has more tendons and fatter meat.