Sauce elbow

Sauce elbow

Introduction:

"I'm a little free these two days. I'd like to organize my Spring Festival dinner dishes and share them with you. I'd like to serve them without any gossip."

Production steps:

Step 1: wash the elbows with water, sprinkle with salt, knead and marinate for 1 hour.

Step 2: massage your elbow with sweet flour paste and put it in the refrigerator overnight.

Step 3: add soy sauce, star anise, cinnamon, scallion, ginger and dried pepper into the pressure cooker, and bring the water to a boil.

Step 4: put in the pickled elbows and press for 30 minutes.

Step 5: take out the control after cooling.

Step 6: add oil from the pan and melt the rock sugar.

Step 7: add soy sauce and a small amount of the original soup of the elbow.

Step 8: put in the elbow.

Step 9: boil until the soup is concentrated, take out the cold, take out the bones and tie them tightly into the concentrated soup.

Materials required:

Pig elbow: right amount

Sweet flour sauce: right amount

Onion and ginger: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Rock sugar: right amount

Soy sauce in soy sauce

Dry pepper: right amount

Salt: right amount

Note: slice with shredded cucumber, pat with garlic, pour with vinegar, a plate of cold elbow is OK.

Production difficulty: ordinary

Technology: Sauce

Production time: three quarters of an hour

Taste: Maotai flavor