Where is the pig's elbow?

Pig elbow is the joint between thigh and calf, which is divided into front elbow and back elbow.

The front elbow, also known as the front hoof, is thick and full of tendons, heavy in colloid and thin in flesh. Often boiled with skin, fat but not greasy. Suitable for roasting, roasting, dipping, stewing, licking feet and making soup. For example, braised elbow, grilled elbow with cabbage heart, braised elbow.

The back elbow is also called the back hoof, because there are many connective tissues, the skin is tough and the quality is not as good as that of the front elbow, so it is more suitable for making soup.

In the north, the fleshy part is called the front elbow, and the foot part is called the back elbow, because the elbow originally refers to the articulated joint connecting the upper arm and the forearm in the middle of the arm, while the joint of the pig leg is just in the front elbow and the back elbow, that is, the foot joint.

Recommended practice of pig elbow-Dongpo elbow

Ingredients: elbow 1, rock sugar 20, cooking wine 8 tbsp, light soy sauce 4 tbsp, onion 5, ginger 1 chunk.

Spices: cinnamon 1, star anise 3, fragrant leaves 5, clove 5, tsaoko 2, nutmeg 1, coriander seed 0.5 tbsp, pepper 1 tbsp, dried tangerine peel 1 tbsp.

Exercise:

1, cut onion into sections, slice ginger, and put all kinds of seasonings into gauze bags for later use;

2. After the elbow is cleaned, put it in a boiling pot, add clean water, add 3 tablespoons of onion, ginger and cooking wine, and don't cover the cooking switch;

3. Turn down the fire in another saucepan, add crystal sugar, add about 100ml of water, dissolve and cook until caramel color, which takes 10- 15 minutes;

4. When the sugar color turns dark amber, immediately pour a lot of hot water, put the seasoning bag in it and cook it slightly;

5. Add the elbow, the remaining cooking wine, onion and ginger slices, and add boiling water until the elbow has just passed;

6. After boiling, turn to the minimum fire, cover and cook for more than 2 hours until soft and rotten, and turn it a few times in the middle;

7. Remove seasonings and other sundries, and fill out half of the soup that is not used. Pour the soy sauce into the remaining soup, open the lid and collect the juice over high heat. During the period, the soup was scooped every few minutes, filled with elbow surface, and turned from time to time to observe the uniformity of coloring. The whole process takes about 40 minutes.

8. When the soup begins to thicken, remove the elbow and put it in a plate for later use. Continue to collect the juice into the pot until the color is deep and foaming, and pour it on the elbow.