Cooking Steps

1. 

   Step1:Wash pig's hoof and arm (elbow) and put them into the large pot. Add enough water. Pat 1 piece of ginger loose and put it into the pot. Sprinkle 1 pinch of prickly ash. Boil the pot over high heat. Pour 1 spoon of cooking win

2. 

   Step2:Continue cooking for 35 minutes, then take out the pig's elbow and rinse the foam for standby

3. 

   Step3:Put the elbows in the pressure cooker. Add the water without elbows. Put in the ginger, onion and garlic cloves. Add the spices - anise, cinnamon, Xiangye, nutmeg and a little pepper. Cover and cook until steamed, turn to medium and low heat and press for about 15 minutes (like the appropriate extension time for the soft and waxy taste of the meat)

4. 

   Step4:Take out the elbow, remove the bone, cut the meat into thick slices, and install the plate

5. 

   Step5:[sauce elbow meat] prepare the sauce - put the mashed garlic, chopped green onion, chopped red pepper and ginger into a small bowl. Boil 1 tablespoon of pepper oil, pour it over and stir up the fragrance. Mix in the soy sauce, salt, sugar, vinegar and red oil. 1 tablespoon of high soup (just use the sauce for cooking elbow meat). Drop a few drops of sesame oil and mix well

6. 

   Step6:Pour it on the elbow meat or serve it as sauce for dipping

7. 

   Step7:[mixed casserole] step 4. After the elbow meat is removed, put the remaining bones into the casserole. Filter the soup in the pressure cooker and pour it into the casserole to continue cooking. Add new ingredients, such as cabbage, frozen tofu, etc. or the existing fruits and vegetables in the kitchen.

8. 

   Step8:This time, I added wax gourd. I also sprinkled a handful of Hubei specialty fish noodles in. Before starting the pot, add some salt. The thick soup cooked with elbows is very delicious. Add in the sweet vegetables, bean products and vermicelli. It tastes sweet and not greasy.