Home-cooked practice of sauce elbow

Do you know the common practice of sauce elbow? As a home-cooked dish, sauce elbow has always been a good thing for people. In my spare time, I cook and make a sauce elbow to make my life better. Here, I'd like to share with you the common practices of sauce elbow. I hope it helps you.

Home-cooked method of sauce elbow 1 main ingredients

Pig's front elbow (medium)

condiments

Crystal sugar (8 pieces), sweet noodle sauce (5 teaspoons), cooking wine (2 teaspoons), ginger (1 piece), onion (2 pieces), aniseed (4 pieces), pepper (appropriate amount), garlic (appropriate amount), light soy sauce (3 teaspoons), light soy sauce (/kloc-0).

kitchenware

stewpot

step

1, let the seller shave off the bones when buying the front elbow. If you come back, it will be very troublesome to do it yourself. Then wash, sprinkle with a layer of pepper, then cook wine, add onion, ginger and garlic, add two spoonfuls of sweet noodle sauce evenly, and marinate for two hours.

2. Marinate and wash, boil the pot in cold water, boil out the floating foam, remove the fishy smell, and then remove the meat and wash it.

3. Put the oil in the pot. When the oil temperature rises, put the rock sugar into the melt and burn it until the rock sugar turns red.

4. Put the onion, ginger, aniseed and garlic cloves into the pot.

5. Put three spoonfuls of soy sauce and two spoonfuls of sweet noodle sauce, then add a bowl of water and roll the meat in the pot twice.

6, then add soup to see the right amount of color, add soy sauce to color, add two spoonfuls of cooking wine, add the right amount of salt to see personal taste, and then turn it over several times in the middle fire for two hours.

7. Take it out when it's done, wrap it in plastic wrap and put it in the refrigerator for 24 hours.

8. Take it out and slice it the next day and get some garlic sauce to start a delicious meal.

Common practice of sauce elbow 2- the practice of sauce elbow

1, prepare ingredients: it is best to let the store pick the bones after buying the elbow; Soak the elbow in cold water for 2 hours, changing the water several times during this period, and finally adding a proper amount of carved wine to soak it for about 1 hour.

2. Seasoning: Add all the seasonings in (a) and stir well. If the juice is not enough, add some water and stir well; Cut the green onion into sections; Sliced ginger; Garlic is cracked but not broken, and mountain slag is scraped twice without being cut off; Cut the acne into small pieces of 0 and 5 cm; The roasted bone tea is wrapped in a bag.

3, elbow drowning must be cold water in the pot, after boiling, the blood of the ribs can be forced out.

4. After the elbow is fished out, remove all the pig hair while it is hot.

5. After that, pour in the prepared juice.

6. Evenly apply the elbow skin and the inside, and fully massage. You can put it in the refrigerator for one night.

7, the bottom of the casserole is drenched with water, so as to avoid the elbow meat directly sticking to the bottom of the pot, affecting the taste, and the pot is not easy to brush.

8. Add all seasonings and bak Kut teh bags.

9. Cover the lid, and the fire power is 1 600 W. After the pot is boiled, adjust it to 200W, and simmer for about1for 5 hours.

10, when it is not hot, wrap it in a bean bag cloth, and don't cool it completely before wrapping it, so it is not easy to form.

1 1, tied with rope, it is best not to use plastic bags, which is not breathable, let alone in summer.

12, both of them are tied, and they are completely cold.

13, put it in a food bag, you can't eat it all at once. Better put it in the freezer. Small coup: eat it at night and put it in the freezer in the morning, which is most suitable for friends who work nine to five, and have meat to eat when they come back from work. Beautiful!

Cooking tips

Tips:

You can use nutmeg, cardamom, star anise and other seasonings instead of bak Kut teh.

B > ingredients for bag inspection in Baku: cinnamon, pepper, dangshen, angelica, star anise, Polygonatum odoratum, clove, prepared rehmannia root, Atractylodes macrocephala, licorice, Ligusticum wallichii, etc.

C > The dried yellow sauce is already salty, so there is no need to add salt.

D > There is dried yellow sauce in the seasoning section of the supermarket.