Today, I bought a pig’s elbow, which is ready to be used for cold sauce. After checking the delicious food, Jie actually didn’t have cold sauce elbow. OK, I uploaded a Sichuan cuisine practice for your reference.


500g pig elbow
3 parsley
1 star anise
A small amount of tangerine peel
Half a green onion
A little ginger
A small amount of soy sauce
A small amount of veteran
A little spicy oil
A little vinegar
A little sugar
Small amount of sesame oil
A small amount of zanthoxylum oil
A little salt
A small amount of chicken essence
2 garlic
1 shallot
2 green peppers
3 millet peppers
A small amount of chili noodles
A small amount of Zanthoxylum powder


Step 1
Wash the elbows, add water to boil them to remove the blood foam, wash them again, cut them into small pieces (easy to cook), change a pot of water, add ginger, scallion, star anise and tangerine peel, bring to a boil over high heat, and change to medium heat for 30 minutes.

Step 2
Cook the elbows and cut them into slices or strips. Cut the green pepper, millet pepper, coriander and shallot into pieces. Press the garlic into mud or into small pieces.

Step 3
Put the cut elbows into a small bowl, and then add spicy oil, mashed garlic, soy sauce, soy sauce, vinegar, sesame oil, pepper oil, sugar, salt, chicken essence, green pepper, spicy millet, chili noodles and pepper powder. Hot pot, pour a small amount of oil (the amount of general stir fry), oil 8 mature after pouring on the elbow.

Step 4
Finally, add lettuce, shallot foam, stir well.

Step 5
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