Chinese Food
Pork elbow in cold sauce
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Cold pork elbow, also known as cold pork hoof, is one of the traditional cuisines in Sichuan and Chongqing. It has the characteristics of spicy and delicious. It is often eaten in summer. The banquet in Sichuan and Chongqing area pays attention to eight kinds of cold dishes and eight kinds of hot dishes, among which there must be cold pork elbow. Pork is one of the most important animal food on the table. Among them, pig elbow is rich in protein and essential fatty acids. Cold mixing can not only reduce the greasy feeling of eating elbow, but also retain the inherent flavor of elbow. It is a healthy way to eat elbow. However, I don't know much about the authentic method. Today, I'm still very rare in this relatively homely way of northeast salad.
Cooking ingredients
Cooking Steps
Step1:First wash the cucumber.
Step2:Flatten the cucumber with the blade.
Step3:Simply cut into large pieces.
Step4:Then put it in a cold mixing basin.
Step5:Mash the garlic directly.
Step6:Add a little water. Then pour it into a cold mixing basin.
Step7:Cut pig elbows in sauce directly.
Step8:Cut them all and put them in the cold mixing basin. If the pig elbow is bigger, only half of them can be put.
Step9:Add a few drops of sesame oil.
Step10:Two teaspoons of vinegar.
Step11:Two scoops of raw soy sauce.
Step12:Just mix with chopsticks.
Step13:It's ready to serve.
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. This sauce pork elbow is well marinated. It tastes heavier. So there is no need to add salt. 2. If you like spicy taste, you can add a little sesame oil and spicy oil. There are skills in making delicious dishes.
