How to sauce pork elbow

Since it is a brine pig's feet, of course, we must prepare brine first. The main materials of brine are cinnamon, dried tangerine peel, star anise, fennel, clove, licorice, fragrant leaves, Amomum villosum, onion, chicken skeleton, bones, cooking wine, maltose, Haitian soy sauce, salt and ginger. These spices don't have to be used in everything. You can increase or decrease the dosage according to your own taste. Use a marinade bag, put all kinds of selected marinades into the bag and wash them with clear water for use when cooking marinades.

Prepare a pot with a bamboo flat bottom to prevent the pig's feet from sticking to the bottom. Put the marinade just prepared into the pot and add water. The amount of clean water is a little more than that of pork elbow, accounting for about 1/4 of pork elbow and about 3/4 of clean water. At this time, don't put elbows, rice wine and salt. After the fire boils, turn to low heat and stew for about 20 minutes to let the marinade taste. Add pork elbow, pour cooking wine, cover the pot, and turn to low heat after boiling water. Pay attention to the small fire after the fire boils.

In the process of stewing, in order to make the pork elbows on the upper and lower floors evenly heated, the pork elbows on the upper and lower floors should be gently turned over for more than two times, during which a proper amount of salt and soy sauce can be added to make the pork elbows more tasty and colorful. The time of low-heat marinating is about 45 to 60 minutes, and the time is not fixed. The specific time depends on the size of the pork elbow and how much it will increase or decrease. Then how do you know if the pig's elbow is cooked? Poke the pig's elbow with chopsticks when marinating. If it can be penetrated, it means that the fire can be turned off. After turning off the fire, continue to soak the pork elbow in the brine pot, which is more delicious.