How to make steamed pork elbow

1, ingredients: 1 elbow, salt to the right amount, green onion to the right amount, sugar to the right amount, garlic to the right amount.

2, fried sugar color, pour a little oil in the pot, pour the sugar, small fire and keep stirring until it turns reddish brown.

3, cinnamon star anise fist ginger leaves and a bowl of water poured into the pan of fried sugar color. Simmer for a while. Strain the sugar-colored water out of the strainer and set aside. Cinnamon and other strained out put aside for spare.

4. Put enough water in a large steamer, place a steamer drawer, and a large enough pot to hold the cleaned elbows. Add the spices in the colander and steam over high heat.

5, high-fire steaming boil water and turn to low fire. From time to time the sugar color with a brush in the elbow skin. Brush the color a dozen times to look good. When the elbow steamed to soft pop, sprinkle a little salt in the elbow skin. Use a brush to brush it well.

6, elbows need to steam more than four hours to soft, almost good, ready to dip sauce, the onion, garlic, cumin powder, five spice powder, chili powder into a large bowl, frying pan, hot oil, poured into the bowl. Add soy sauce, sugar and vinegar and mix well. Squeeze some mustard if you have it tastes great too.

7, elbows steamed to eat while hot, eat before the elbow in a large pot of broth and spices carefully poured out, elbows to a large plate. Meat broth and the remaining sugar color mix in the frying pan to simmer thick juice, strain off the spices, pour the thick soup to the elbow, sprinkle with chopped green onions.