T/YCXCYHYXH T/YCCY012-2024 The production specifications for Yangchengxi Pool pig elbow

Scope

Main technical content: 1. After cleaning the pork elbow, soak it with the old hen and pork shank bones in water for 2 hours, changing the water several times until no blood seeps out. Remove and drain them for later use. 2. Add 5kg of water to the pot, put in 10g of ginger and 20g of scallions. Blanch and rinse the old hen and pork shank bones, then set aside. 3. Add 7kg of water to the 10kg bucket pot. Place the blanched pork shank and old hen in the pot. After bringing it to a boil over high heat, simmer for 150 minutes. Remove the chicken, pork shank, and scallions with ginger. This is the stock. 4. Wash the spices and put them in a spice bag and tie it up for later use. 5. Heat a wok over high heat, add 5g of oil and 10g of water. Add 50g of white rock sugar and stir until it turns reddish-brown and bubbles. Add boiling water and stir until well combined. Remove and set aside. 6. Heat the stock pot again and pour in the cooked sugar color. Add the prepared spice bag, 20g of ginger slices, 30g of scallions, 50g of soy sauce, and 50g of salt. Simmer over low heat for 30 minutes, then remove the ginger and scallions. This is the braising liquid (which becomes aged braising liquid after multiple uses). 7. Blanch and rinse the processed pork elbow. 8. Place the braising liquid pot on the fire and add the pork elbow. Simmer over low heat for about 2.5 hours until it’s tender and well-seasoned. Remove and drain the braising liquid before serving. (It tastes even better with vinegar and garlic sauce.)

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