Wowo elbow wowo elbow was originally called "sauce elbow" and was introduced to Kaifeng from Beijing. Beijing's "Tianfu Hao" sauce elbows are famous in the capital. In the late Qing Dynasty, they were regularly sent to the palace as tribute food. Nearly a hundred years ago, the owner of the "Bei Weifang" shop in Kaifeng went to Beijing because of its reputation, brought back samples to study production, and cooked a sauce hoof bucket with unique Central Plains characteristics. After the founding of the People's Republic of China, the city food company's Sauce Meat Store explored and improved traditional techniques and carefully produced this product. Because its shape resembles a wowo, it is named wowo elbow.

The cooking method: debone and shape the fresh pork knuckle, wash it clean; add salt, sugar, cooking wine, soy sauce, pepper, fennel, cinnamon and other condiments into the soup pot, put the knuckle in, Cook over high heat. After the oil comes out, take it out and wash it with cold water. Then skim off the floating oil in the soup pot, remove the residue from the bottom of the pot, wash the elbows and put them into the soup pot, cook them over high heat, then simmer over low heat until they are done. The food is red in color, soft in skin and tender in taste.

(No pictures yet, welcome to provide.

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