How to make Shandong cuisine wine-flavored pepper and salt elbows

How to make Shandong cuisine wine-flavored pepper and salt elbows

How to make Shandong cuisine wine-flavored pepper and salt elbows

Ingredients: 1 pork knuckle (about 1.5 kg).

Accessories: 2 kilograms of vegetable oil (actual consumption is about 50 grams), 15 grams each of cooking wine and soy sauce, 5 grams each of pepper and aniseed, 7 grams of salt, 10 grams of pepper salt, a little sugar, and 2.5 kilograms of chicken broth.

Production:

1) Boil the pork elbow in a pot of boiling water until it is thoroughly cooked, take it out, soak it in cold water, and scrape off the dirty hair;

2) Spread a layer of sugar on the skin and place it in a basin;

3) Add cooking wine, soy sauce, Sichuan peppercorns, aniseed, and salt, then steam for about 2 hours. Steam the elbows until tender, take them out, and remove the moisture;

4) Heat the vegetable oil to 80% heat with a frying spoon, then add the elbows, fry until the skin is crispy, remove and drain the oil, cut into strips and place on a plate, add Sichuan peppercorns and salt to the plate and serve with the elbows.

Color, aroma and taste: crispy on the outside, tender on the inside, fragrant and salty.