Amomum villosum elbow

Technology: steaming

Taste: salty and delicious

Ingredients: pork elbow 500g Accessories: Amomum villosum 20g Seasoning: onion 10g ginger 5g salt 3g pepper 3g cooking wine 5g sesame oil 5g each.

manufacturing process

1. Scrape the elbow clean, control the moisture, and stick a small hole with a bamboo stick.

2. Cut the onion, slice the ginger and grind the Amomum villosum into fine powder.

3. Stir-fry Zanthoxylum bungeanum and salt, pour the oil, air dry until it is not hot, put it on the pig's elbow, and put it in a ceramic container (avoid using a metal container) for 24 hours, turning it 1 time.

4. Scrape and clean the pickled pork elbow again, drain the water, sprinkle Amomum villosum powder on the elbow, roll it into a tube with clean cloth, then tie it tightly with a string, put it into a container, add onion, ginger and cooking wine, steam it for 30 minutes with strong fire, take it out and air it until it is not hot, take off the rope cloth, tie it tightly on the rafters and steam it in a cage.

Edible method of Amomum villosum elbow

Breakfast | Chinese food | dinner

This dish is suitable for people with weak spleen and stomach, loss of appetite and physical weakness after illness, especially pregnant women. This dish has the functions of warming spleen and stopping diarrhea, and preventing miscarriage, and is most suitable for tonic in winter.

Formula stage chart

Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.