Elbow bunching roll
2022-06-02
Recipe: rub salt, sugar, pepper, wine, green onion and ginger on the elbow meat with a bamboo stick, put it into pottery basin, and marinate for five days. Scrape the cured elbow meat with warm water. Wrap it into cylinder shape with a clean white cloth and bind it tightly with rope, then put it into a basin and steam it with prosperous fire and boiling water for two hours, finally take it out. Untie the rope and cloth, wrap, steam again for half an hour. Cool it thoroughly, remove the rope and cloth, and brush it with sesame oil to avoid drying. Cut it into semicircle or thin slices in a plate and pour sesame oil when you eat.
