Festive banquet guests to watch the family dishes, 13 words of the truth, you can stew the perfect fortune elbow

After several hours of slow simmering, the elbow dish shared today is not only bright red in color, rich in flavor, but also has no fatty feeling, and it is truly melt-in-your-mouth.  

This dish is not difficult to make, all that is needed is patience, in line with the 13-character recipe of "slow fire, less water, and when the fire is enough, it is beautiful", you can stew the perfect fortune elbow. Serve the stewed elbow on the table, pat it and shake it three times, which is not an effect that can be replaced by a pressure cooker. Food is that simple, as long as you have enough patience, you can make amazing delicious~~

Ingredients: 1 pork elbow about 1250 grams

Spices: 1 grass fruit, 1 small piece of cinnamon, 2 star anise, 5 grams of tangerine peel, 3 bay leaves, 3 cloves, appropriate amount of cumin

Seasoning: 50 grams of braised soy sauce, 1 bowl of rice wine (about 150 grams), 30 grams of rock sugar, appropriate amount of salt

Method 1: Pig elbow, first use an open flame to burn the skin of the elbow evenly, and then scrape and clean it (you can also ask the butcher owner to burn it with a spray gun when you buy it, which can remove the odor)

Method 2: Boil the elbow in a pot under cold water, skim off the foam, boil for about 5 minutes, so that the blood foam is completely precipitated, remove and rinse for later use.

Method 3: The seasoning required, 50 grams of braised soy sauce, 1 bowl of rice wine (about 150 grams), 30 grams of rock sugar, 1 grass fruit, 1 small piece of cinnamon, 2 star anise, 5 grams of tangerine peel, 3 bay leaves, 3 cloves, appropriate amount of cumin, appropriate amount of green onion and ginger, and appropriate amount of salt

Method 4: Put cumin, cloves, tangerine peel, grass fruit crushed, and other fine seasonings into the material belt to prevent the dregs from sticking to the elbow during the firing process.

Method 5: Put a little oil in the pot, add green onions, ginger slices, star anise and other seasonings to stir-fry until fragrant, and put in the blanched elbows.

Method 6: Add rice wine and soy sauce in turn.

Method 7: It is best to warm up water and basically not exceed the elbow. (It is best to stew the elbow in a deeper pot, and the soup can basically not exceed the elbow, so that it can not only meet the long-term stewing, but also have room for the water level to rise when boiling, and will not overflow)

Method 8, cover the lid, the whole process with low heat, at least two and a half hours,

Method 9, if the soup can not completely cover the elbow, let's be diligent, and the elbow needs to be turned over twice during the stewing process.

Method 10: Add rock sugar and salt in the last 1 hour, and continue to simmer over low heat.

Method 11, stew to soft glutinous, the soup in the pot is still about 1/3, change to medium and low heat to collect the juice, while collecting the juice while using a spoon for the exposed elbow to pour appropriately, until the soup has some viscosity.

Method 12: Carefully take out the stewed elbow and put it on a plate, and gently pull it, and the bones are separated.

Tips;

 The choice of elbow, elbow may not be clear to many people before and after, I summarize it in a simple sentence: the front elbow has less thin tendons, the back elbow has thick skin and fat, the front elbow is small, and the back elbow is slightly larger.