1. Scrape off the oil on the pork skin first; scrape it in advance~ After scraping off the oil on the pork skin, it is so that the five-spice pork skin elbow will not taste greasy. Completely oil-free.
2. Fill the pot with water; boil the water first; put the cleaned and oiled pig skin into the boiling water and blanch it. Blanching the pork skin is to remove blood and stains from the surface of the meat. It also makes it easier to scrape oil and remove pig hair later. Add a large marinade before blanching; this can remove the air pockets on the pig skin. Don't blanch it for too long. If you blanch it for too long, the skin will become hard. After the water boils, blanch it for 2 minutes.
3. Remove the pork skin and drain the water; while it is hot, scrape clean the front and back sides of the pork skin, especially the thick layer of lard near the inside, and completely scrape off without leaving any trace. Fatty, leaving only the skin on is ideal. It tastes very delicious this way, especially chewy and not greasy.
4. Blanch and scrape the meat skin; place the meat slices flat on the cutting board; now you can roll them. If you like meat, you can roll meat inside. LEMON chose to roll the blanched beef together. The beef is rolled in the middle and braised together. After the finished product, the aroma of beef and marinated meat skin floats, and the taste is unique~
5. If you find it troublesome, you can also roll the meat skin directly. Wrap hemp rope three times around the surface of the skin and tie it securely. Don't use too much force; the twine will scratch the surface of the skin. It is best to choose a thicker thread for rolling the skin. If it is a thread used to sew clothes, it will be too thin. LEMON chose the white hemp rope that holds the soles of the shoes; it is very strong; if you keep pulling it with your hands, it will only cut your hands. Must use scissors to cut.
6. Roll up the meat skin and put it on the plate. Garnish with aniseed: 1 piece of ginger, dried red pepper, star anise, bay leaves, cinnamon, Sichuan peppercorns, and red dates. Set aside.
7. Now you can start marinating. Put the pork skin knuckles into the pot, pour water to submerge the pork skin knuckles, and put the prepared ginger, dried red pepper, star anise, bay leaves, cinnamon, Sichuan peppercorns, and red dates into the pot.
8. Add dark soy sauce and color.
9. Cook in light soy sauce.
10. The taste is extremely fresh and the right amount is a must.
11. Yipinxian is also good~
12. Add a spoonful of sugar. To cook pork knuckles, first bring to a boil over high heat, then simmer over low heat for 30 minutes.
13. Add a spoonful of refined salt. Do not add salt first. Adding salt in advance will make the meat tough and taste bad. When you are not sure whether the pork skin knuckles are cooked well; use chopsticks to lightly prick the surface of the pork skin and it can penetrate easily; you can add salt. Before serving, add scallions to enhance the aroma.
14. Add pepper.
15. The pigskin elbow made by GODOFMERCY is not a pig's trotter. It is named elbow because of its similar shape. In fact, its true identity is a pigskin roll~ No matter where the pigskin guy comes from~ For the same goal! Delicious on the tongue~Thanks to Mr. Pigskin for your selfless dedication~The pork skin knuckles taste soft and chewy, unlike the usual pork skin that is too hard and dry. QQ feels that the braised flavor is very rich, and the fragrance is very strong in the mouth! It doesn't taste greasy; after being refrigerated in the refrigerator, it tastes particularly tough, salty and umami; the bad flavors such as rings on the pig skin have been removed, and the more you chew, the more delicious it becomes.