Braised pork joint

Ingredients: main ingredient: elbow 1000 grams. Accessories: 2000g peanut oil (75g actual consumption), 50g soy sauce, 75g cooking wine, 1.5g salt, a little onion, ginger and spice, 15g starch, 10g sugar, a proper amount of soup and a little green garlic. Features: golden red, soft, rotten and delicious. Elbow fragrance wafts and tastes delicious and refreshing. Operation: 1. Choose fresh elbow with thin skin and tiny pores, remove bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out. 3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt. 4, fry the elbow out, put it in a bowl, add onion and ginger, pour some water with brine soup, pour it into the bowl, and steam it on the drawer. 5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start thickening, sprinkle with green garlic, pour in bright oil and pour it on the elbow.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)