How to make braised elbow flowers - Chinese cuisine

1
The front shaft of the pig, which has been deboned, should be washed and the surface of the skin should be scraped clean.
2
Put cold water into the pot.
3
Blanch until the blood foam floats, take out clean water to wash away the foam on the surface, control the water and set aside.
4
Fry the rock sugar with water until it turns into sugar color, then add a little dark soy sauce to adjust the color.
5
Roll the blanched meat in the sugar color to make it color better.
6
Prepare the ingredients for cooking the meat: 3 star anise, amomum villosum, nutmeg, grass fruit, angelica, cinnamon, bay leaf, galangal, ginger, tangerine peel and dried chili pepper.
7
Pour the remaining sugar color into the casserole, add the meat ingredients, add boiling water, add the meat, bring to a boil over high heat, then reduce to low heat and simmer for 25 minutes.
8
Add salt and continue simmering for 10 minutes. Do not open the lid and simmer for half a day to a day to allow the meat to fully absorb the flavor.
9
After the flavor is absorbed, heat it again and wrap it tightly with plastic wrap while it is still hot.
10
Let cool before slicing.
11
After slicing, the part near the back of the elbow looks like this. Although it is very thin, it is not bad at all and is very soft and delicious.
12
This is the part with a little more fat. You can make a dipping sauce and eat it.