Home style elbow (two ways to eat one elbow)

Home style elbow (two ways to eat one elbow)

Introduction:

"You can eat whatever you want. A cold dish and a hot dish are so simple."

Production steps:

Step 1: when I bought the elbow, I asked people to remove the bone, just wash and pull out the pig hair

Step 2: after cleaning, split the skin of the meat in the middle, because although the bones are removed, the skin of the meat is still connected in a circle, and then bound, so that the stewed meat can not be scattered

Step 3: put in a pot under cold water, add onion, ginger and garlic, and blanch

Step 4: the end of the blood are floating out, it's good

Step 5: take out the elbow

Step 6: apply yellow sauce and soy sauce on the surface of the elbow while it is hot, set aside and let it stand

Step 7: take out the pot to boil water, add onion, ginger, garlic, Chinese prickly ash, fennel seed, Angelica dahurica, tangerine peel, fragrant leaves, dry pepper, add a few pieces of rock sugar, boil the water, turn the heat down, set aside

Step 8: stir fry the sugar in another pan

Step 9: all the sugar in the pot is boiled, and yellow bubbles appear. Then you can put your elbows in and stir fry them together, and color them

Tenth step: almost the same color, add soy sauce diluted yellow sauce, Baijiu, stir fry together, and ignore the two meat in the picture. This is the five flowers that should be braised with the elbow.

Step 11: after frying the sugar, put the elbows into the pot and simmer over medium heat

Step 12: add some red Sufu in the pot. The Sufu is crushed in advance. Cover it well and simmer for 40 minutes

Step 13: it took about 2 hours to stew, but I didn't remember the exact time. The elbow was thick. When it was stewed, a chopstick could smoothly penetrate the elbow. It was easy to pull it out, and the stew was rotten. This was taken out for taking photos, and it was put back in the pot. Let him stay in the pot for a night, so as to taste it. After a night, put it in the refrigerator for a day

Step 14: refrigerate, untie and cut the whole piece. It's not loose at all. This is the reason why it's tied up. You can eat it with garlic vinegar, or you can eat it directly

Step 15: half of the cold dish is used, the other half is put into a bowl, some broth is poured, and steamed for 1 hour

Step 16: after steaming, buckle it into the plate, and the steamed elbow will be ready

Materials required:

Elbow: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Rose Sufu: right amount

Soy sauce: right amount

Soy sauce: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Pepper: right amount

Fragrant leaves: appropriate amount

Fennel seed: appropriate amount

Tangerine peel: appropriate amount

Angelica dahurica: moderate amount

Salt: right amount

Note: let the elbow taste, to stay in the pot for a night, did not take into the refrigerator because the landlord side is winter, will not break, put the balcony on the line, if it's hot, remember to take into the refrigerator, ah, if it won't rot

Production difficulty: simple

Technology: stewing

Production time: several days

Taste: spiced