Sauce elbow is a traditional dish with a common feature in Lu cuisine. The Shandong region is the most famous for making miso elbow. This dish is rich in nutrients, full of color and flavor, crispy and mellow, rich in color and endless aftertaste. In addition, the red bundle elbow is a historical product in the Weifang area of Shandong Province, which is popular because of its softness, material, obesity and nutrients. It was once selected as "Shandong Famous Snack".
Pork provides high-quality protein for humans. Pork can provide heme (organic iron) and cysteine that promotes iron absorption, improving iron deficiency anemia; drinking pork soup can urgently make up for dryness, dry cough, constipation, and dystocia caused by insufficient fluid. It has a therapeutic nourishing effect.
Here's how it does it:
Ingredients: Pork knuckle tube cinnamon fennel ginger shao wine coarse salt sugar color
Step 1 Rinse the pork knuckle several times and put the color of the elbow, fennel, cinnamon, peppercorns, ginger, salt, Shaoxing wine and sugar into the pot together. Cook over high heat until the knuckle comes out of the oil; remove and wash again.
The second step is to add the broth to the pot, remove impurities and filter clean.
In the third step, add the pork knuckle again and bring it to a boil over high heat. Turn to medium heat, cook for about 4 hours, turn to weak heat, steam for about 1 hour, see the soup in the pot thicken, take out and cool.
Step four small elbows can be placed on a plate with a change of knife or placed on an entire table.
If you want to eat it, make it with me.