to take the paste your elbow

(1) Remove the elbow (both front and rear elbows can be used), and cut the elbow along the leg bone until the flesh and blood are about to separate, and the elbow becomes a big round block. (2) Soak the elbow in the cold water mouth until the pigskin is particularly soft, fork it with meat, put it on smokeless fire, roast the elbow skin into a dark brown color repeatedly, then soak it in warm water, brush it until the pork skin becomes soft, and brush off the dark brown. The elbow skin is red in yellow and looks like dead skin, which is very cute. (3) Wash the black residue on the meat repeatedly with clear water and put it into the pot. (4) Fill the pot with clear water, so as to submerge the elbow. First, boil it with strong fire, skim off the dirty foam on it, add onion and ginger slices, and then cook it with slow fire for 60-70 minutes. When the elbow is deboned, take it out of the pot and remove the elbow bone while it is hot. (5) Put the elbow skin down on the chopping block, first flatten the slightly thick meat layer on the elbow, then cut the elbow meat into diamond-shaped pieces with a sharp knife. When cutting, only the pig skin can be cut, but not the skin can be cut through. The knife should be cut to half the thickness of the pig skin, so that the pig skin can be integrated. Repair the elbow into a round piece, put the skin down in a soup plate of 30-33 cm, and then (6) Take a large disc, pour the elbow soup into the pot, buckle the elbow inside the large plate, hook the elbow soup into a second-rate sauce, and pour it on the elbow. Note: there are two key points to be mastered in pasting elbows. First, the pigskin must be soaked soft before baking. Elbow skin without soaking can't be baked well, which affects the appearance of elbow. Second, the temperature of the steamer should be well controlled. Steaming lean meat with strong fire turns purple, but steaming with small fire can't achieve the harmony of softness, rottenness and fat. Only steaming with medium fire can make the elbow well. Features: The elbow is red and Huang Guangliang, and the diamond-shaped knife pattern on the elbow skin is clearly visible, which can be separated with chopsticks. White meat is moist and sticky, melts at the entrance, and lean meat is soft, rotten, crisp and fragrant, and the entrance is not firewood, and the taste is mellow, which is like a bear's paw.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)