It turns out that the method of sauce elbow flowers is so simple, everything is served on the table as soon as it is marinated and rolled, and the wine is absolutely fine in summer

The weather in summer is relatively hot, and it is easier to get hot if you often eat beef and mutton, and it is suitable to eat some mild meat, pork is a very good choice.

【Sauce elbow flower】

Ingredients: 1 pork elbow, green onion, ginger, Sichuan pepper, star anise, cinnamon, bay leaf, cumin, dried chili, yellow gardenia, salt, rock sugar, light soy sauce, dark soy sauce, sweet noodle sauce, cooking wine.

Steps:

1. When buying pork knuckle, ask the seller to help scald the residual slag on the surface with a spray gun to facilitate the later treatment; After buying it home, use a knife to scrape off the ash on the surface, and then cut the elbow and cut it to the bone to make it easier to absorb the taste.

2. Add water to the pot, blanch the processed elbows in a pot under cold water, skim off the foam after boiling over high heat, add cooking wine to remove the smell, boil for 3 minutes and remove it, and wash off the foam on the surface with water.

3. Add a little oil to the wok to moisten the pan, then add about 30 grams of rock sugar, turn on high heat to fry the rock sugar until it melts, then turn to low heat, boil the rock sugar until dense bubbles appear, and the sugar color is fried.

4. Add an appropriate amount of boiling water, then add salt, light soy sauce, dark soy sauce, and sweet noodle sauce to make the taste slightly salty, and bring to a boil over high heat.

5. Pour the boiling soup into the pressure cooker, then add green onions, ginger slices, Sichuan peppercorns, star anise, cinnamon, bay leaves, cumin, yellow gardenia, and then add blanched elbows. The family version of the sauce elbow flower, the spices do not need to be added too much, each spice is about 1-2 grams, too many spices will cover up the aroma of the meat.

6. Cover the lid after boiling on high heat, time the pressure cooker after steaming, and press on high heat for about 20 minutes.

7. After 20 minutes, turn off the heat, simmer for another 2 hours, simmer the elbows until the flavor is absorbed, and then take them out.

8. Spread a layer of plastic wrap on the board, control the soup on the elbow fished out, and then put it on the plastic wrap, remove the bones, roll it up from the bottom up, and roll the elbow while rolling, while closing the mouth at both ends, and exhausting the excess air inside, you must roll the elbow into porcelain, so that the taste is good.

9. Put the rolled elbow in the refrigerator and refrigerate it for more than 12 hours, and it can be eaten after it is completely set.

Tips:

1. The hair on the surface of the pork knuckle must be scalded with a spray gun, which can not only remove the wool residue, but also remove the smell of the fart.

2. To make sauce elbow flowers, the taste of the braised soup should be slightly salty, so that the elbow can taste faster.

3. When rolling the elbow, try to wrap all the elbow meat with the elbow skin, and then roll it vigorously, close the mouth at both ends, and roll the elbow into porcelain.