Hard dishes for family banquets - elbow flowers with a three-point taste

Today I would like to share with you a dish --- a sauce elbow flower with a taste that is very good. It's simple, and it's very tall 

【Ingredients】

Ingredients: 1 pork elbow

Spices: old soup, stewed meat packets, green onion and ginger, star anise, cinnamon, bay leaves, grass fruit, nutmeg, and other spices

Seasoning: yellow sauce, dark soy sauce, rock sugar, salt

【Directions】

Method 1: Wash the elbow you bought with water, pluck the hair, and clean it up. Then boil in a pot under cold water, add an appropriate amount of cooking wine and green onion and ginger to the pot to help remove the fish, remove the blood foam and impurities after the water is boiled, and cook for about 10 minutes (depending on the situation), you need to turn over the elbow several times in the middle, and be sure to boil the blood in the meat.

Method 2: Blanch the elbow carefully to remove the remaining fine hairs and clean them. (Blanching is easier to remove hair again)

Method 3: When the elbow is blanched, you can prepare the seasoning for the sauce elbow: old soup, stewed meat packet, yellow sauce, green onion and ginger, star anise, cinnamon, bay leaves, grass fruit, nutmeg, rock sugar and other seasonings and spices

Method 4: Pour the old soup into the pot, no matter what the amount of old soup is, add boiling water to the position of three-quarters of the deep pot. Try the taste, if it is lighter and add salt, the saltiness of the marinade should be a little saltier than usual. Put the cleaned elbows in the soup pot and add all the seasonings.

Method 5: After boiling over high heat, cover the lid and change to low heat pressure for 20 minutes after steaming

Method 6: Don't rush to remove after turning off the heat, soak the elbows in the miso soup until they are still warm.

Method 7: When it cools slightly to not be hot, remove the bones of the elbow.

(Pork knuckle can easily be deboned after stewing, but be careful to keep the pork knuckle intact as much as possible.) ）

Method 8: Wrap it in plastic wrap, roll it as tightly as possible, so that the skin can completely wrap the meat, and put it in the refrigerator room, preferably refrigerated for more than 5 hours. The elbow should be thoroughly cooled before it can be cut. Peel off the plastic wrap and slice it when eating. (In order to roll tighter, you can roll a few more layers of plastic wrap, if you have clean cotton thread, gauze, drawer cloth, etc., you can also roll elbows instead of plastic wrap)

Serve with slices of cool elbows. The dipping sauce can be garlic with vinegar and a little soy sauce, and if you like spicy, you can also add a spoonful of chili oil.

Finished product! The dipping sauce can be adjusted according to personal taste

Tips: 1. Don't take out the marinated elbow in a hurry, soak it in a pot until it is warm, one is to absorb the taste, and the other is that it is easier to get started when rolling.

2. The elbow must be rolled when the elbow is still warm, and the elbow is not easy to form when it is cold.

3. Leave the cooked soup, filter out the seasonings and dregs inside, and then put it in the refrigerator for freezing and preservation, becoming an old soup; When using it again, add water and an appropriate amount of seasoning, and after using it a few times, the taste will become more and more mellow.