The necessary hard dishes for the Spring Festival every year, everything will be served on the table as soon as it is cooked and rolled, which is delicious and good-looking, and it is particularly convenient

Today I would like to share with you a must-have hard dish for the Spring Festival "Sauce Fragrant Elbow Flower" The method of sauce elbow flower is particularly simple, one boil, one roll, and everything can be served on the table after cooling, it is delicious and beautiful, and it is particularly simple and trouble-free.

【Sauce elbow flower】

Prepare ingredients: a pork elbow (1500 grams), 30 grams of green onions, 30 grams of ginger slices, a small package of braised pork, an appropriate amount of salt, an appropriate amount of light soy sauce, a little dark soy sauce, a little red yeast rice, 30 grams of sweet noodle sauce, and an appropriate amount of rock sugar.

Steps:

1. It is best to use the front elbow of the pig to make the sauce elbow, the bone of the front elbow is relatively small, and the meat is more. When buying elbows, let the seller help burn the pork skin with a spray gun, which can effectively remove the fishy smell on the sweat glands of the pigskin, soak it in clean water for half an hour after taking it home, and then scrub it with a cleaning cloth, and cut the pork knuckle from the middle, so as to facilitate faster flavor when marinating.

2. Add an appropriate amount of water to the pot, blanch the processed elbow in a pot under cold water, add an appropriate amount of high liquor to remove the smell after boiling, skim off a layer of foam on the surface, and then keep boiling on high heat for 3 minutes; After blanching, remove and rinse with water to control the moisture.

3. To make braised vegetables, sugar color must be indispensable, and sugar color can play a role in adding flavor and color to braised vegetables; Add a little cooking oil to the pot, then add 20 grams of rock sugar, turn on high heat to fry the rock sugar and turn it to low heat, fry until dense bubbles appear, then add an appropriate amount of water, and continue to keep the heat high for 2 minutes.

4. Pour the boiled sugar into the pressure cooker, then add an appropriate amount of water, add green onions, ginger slices and a braised pork packet, then add 20 grams of sweet noodle sauce, 30 grams of light soy sauce, an appropriate amount of dark soy sauce, a little red yeast rice and an appropriate amount of salt to taste, and bring to a boil over high heat.

5. Put the blanched elbow into the pressure cooker, cover the pot, and keep the heat on high for about 20 minutes after the pressure cooker is steamed; After 20 minutes, turn off the heat and let the elbows simmer in the pan for 2 hours to fully absorb the flavor.

6. After 2 hours, take out the elbow, spread a layer of plastic wrap on the board, put the elbow on the plastic wrap, roll up the elbow with plastic wrap, and try to roll it tightly.

7. Put the rolled elbow in the refrigerator for more than 6 hours, the meat of the elbow will be firmer and easier to slice.