Batch prefabrication: 1, pig's elbow burn off the stubble, scrape and wash, soak in blood and water and remove the bones. 2: Put the dried lotus leaves in cold water, drizzle a few drops of sesame oil and soak until soft. 3: Heat the oil under the pan, put it in the elbow and soak it until the skin is golden and crispy, remove some of the grease, remove it and drain it. 4, the pot left the bottom of the oil to heat, add 150 grams of green onion, ginger slices 100 grams, star anise, peppercorns 30 grams each, cumin, fragrant leaves 10 grams each stir-fried incense, put sweet noodle sauce 500 grams of fried incense, flush into 10 pounds of water, adjust the appropriate amount of salt, monosodium glutamate, sugar, pour into the bucket, put a soaked dry lotus leaf, put into the elbow, boil on high heat and simmer for 20 minutes, stop simmering for 5-6 hours. 5, fish out the elbow, one by one into the soaked lotus leaves, bundled with cotton thread, steamed in the cage for 30 minutes, the lotus leaf fragrance into the elbow, take out and put into the tray yard neatly, and then cover a tray, press the weight to set.
How to do it: Take a packet of lotus elbows, cut into thin slices, place in a dish with lotus leaf cushions, and bring a dish of soy sauce and garlic paste to serve.
The key to production: 1, this dish must choose dried lotus leaves, just as dried shiitake mushrooms are more smelly than fresh shiitake mushrooms, and dried lotus leaves are also more fragrant than fresh lotus leaves. 2, when soaking dry lotus leaves, you should drop a little sesame oil, you can easily remove the muddy smell. 3, boiled pork knuckle miso soup can be used repeatedly, the aroma is getting stronger and stronger.
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