Red oil garlic elbow flower is in Sichuan Province. As a white meat master, he has to practice for several years. The sliced meat is as thin as silkworm wings. It tastes delicious and delicious. It’s a first-class enjoyment. Of course, since almost every family in Sichuan can cook this dish at home, there is no need to require their own knife work to be the same as the chef, and the choice of materials is the first priority. I bought a pig’s hoof at home, and with other dishes, I couldn’t finish the meal. So I made a pig’s hoof in two times, with skin meat for salad and bone meat for stew. Because I like spicy food, it’s more spicy. My husband mixed a plate without pepper for him alone. Hee hee, he couldn’t help stretching his chopsticks to clamp my plate, I ate with relish, which wiped out a lot of meat in my plate. I really didn’t see that he was afraid of spicy.

Ingredients

1 pig hoof
1 / 4 tbsp salt
6 cloved garlic
2 tbsp soy sauce
1 tbsp chili oil
1 / 2 tbsp sugar
1 piece of ginger
1 cinnamon
1 tbsp pepper powder
1 tbsp sesame oil
10 Chinese prickly ash
2 shallots

Directions

Step 1
Divide the pig's hoof and arm into two parts, separate the meat with bone, remove the hair and clean it

Step 2
Slice ginger, prepare 2 star anise and 1 cinnamon

Step 3
Put the elbow stick in the middle and cook the next time. Put the rest of the meat with skin into the pot. Add ginger slices, star anise, cinnamon and prickly ash. Cook for 40 minutes. When you can insert the meat with chopsticks, turn off the heat and soak the meat in the pot for 20 minutes

Step 4
Chop 6 cloves of garlic into mashed garlic

Step 5
Chop the ginger into minced ginger and cut the scallion into sections

Step 6
Mix mashed garlic, minced ginger, 2 tbsp soy sauce, 1 tbsp chili oil, 1 tbsp sesame oil, 1 tbsp prickly ash powder, 1 / 2 tbsp sugar, 1 / 4 tbsp salt into seasoning, and mix well

Step 7
Take out the previously cooked and soaked meat and cut it into pieces

Step 8
Pour the sauce on the cut elbow flower. A plate of appetizing and refreshing elbow flower is ready. It's delicious but not greasy. It's a good dish in summer