How to make pig elbow

Materials:

500g pork elbow, 30g red dates, 200g rock sugar, cooking wine 1 5ml, tomato sauce 1 0g, ribs1piece, chicken bone1piece, a little shallots, a little ginger slices and a little salt.

Production process:

1.600g cleaned boneless pork elbow, add a little onion, ginger slices and 15ml cooking wine, and take it out for later use;

2. Make sugar juice, moisten the pot with a little peanut oil, stir-fry slowly with medium and small torches 120g rock sugar until it bubbles and turns red, and then add a proper amount of hot water and stir evenly for later use;

3. Wipe the pigskin evenly with sugar juice, put it in an 80-degree oil pan and soak it in oil. You need to pour oil from time to time until the skin color becomes darker. After taking it out, soak it in warm water to remove excess grease, and draw a knife on the back of the pig elbow to facilitate the taste of the pig elbow when cooking;

4. Take a deep pot, pour enough warm water, first use pig bones and chicken skeletons as the bottom, then add pig elbows, then add a proper amount of sugar juice, salt, rock sugar 80g, and red dates 30g, boil over high fire, then simmer for 2h, and then take out the pig elbows after the meat is crisp and rotten;

5. Leave the bottom oil in the wok, add 10g tomato sauce, pour a little soup, and pour the juice on the pork elbow after the fire.