What is the best way to make steamed steak elbows? Is the last step in the production of thickening?

Ingredients: pork hind leg two cut elbow a, soaked seaweed shredded moderate; seasonings: salt, ginger slices, green onion knot, rice wine, mace, white pepper, green wire pepper, millet chili, water tempeh half can, fried sugar color; method: elbow with a spray paint gun burned to the outer skin of the black burnt, scrape and cleaned in warm boiled water! Down in a pot of water, ginger slices, green onion knots, rice wine boiled until broken! Fish up and wipe the water, smeared with fried sugar color, under the 60% hot frying pan in the deep frying until the date red out of the bubble fish up! Fried elbow with a knife in the meat side of the graver cross knife, do not have to cut through the skin. (Easy to taste) elbow skin down into the steam bowl, put salt, rice wine, ginger, Dong Ru, mace, white pepper on the top side of the cover after the hair after the ribbon! Into the electric steamer for three hours. Stir frying pan oil consumption, under the green wire pepper pieces, millet chili pieces slightly fried, under the water tempeh fried flavor reserved.

Elbows flipped in the plate, pouring fried. Water edamame sauce, sprinkled with green onions, delicious both into! Su Dongpo elbow is a Sichuan dish, fat and not greasy mouth, Po is not rotten characteristics, color, aroma, taste, shape outstanding, some people call it "beauty care products", foreign guests visiting praise it "can be included in the global specialties". Su Dongpo's elbow is made to master the degree of cooked, stewed to the skin need to dissolve the appearance of course is the best. It is a dish like that in Szechuan cuisine, but with the characteristics of Szechuan cuisine, the taste it produces is also very strong. In addition to being an authentic Szechuan cuisine recipe, it is a delicious and flavorful beauty care recipe. In a simmering stone pot, deglaze the elbows until brown and then put them in cold water, put the elbows and big stick bones in a cool pot of water to nickle. Stir frying pan with a little oil 3 minutes hot into the sugar fried sugar bubbles subsided into the amount of cold water, and then cleaned elbows into the coloring, in the pressure cooker seasoning, and then the elbows into the pressure cooker pressure 20min can be.

Elbows materials: pork elbow, rice wine, soy sauce king, star anise, cinnamon, old rock sugar, green onions, ginger; method of process: pork elbow nicked water to wash away the blood foam fished up to control dry, the pot of boiling oil to the pork skin frying a little bit (the taste of the skin of this pork is even better) after browning the skin fished up to control the oil and make up for the water, the pot poured into the oil to put; ginger and garlic for the incense, add the old rock sugar sautéed (I like to add a little BBQ pork sauce taste very (good) sugar dissolved add the right amount of cold water, the elbow into the pot, the water flow engulfed elbow, and then poured into the star anise, cinnamon, rice wine, soy sauce king (according to their own taste seasoning) to go to the red heat to open, small fire stew for 2 bells (rake soft can be); out of the pot plate, the meat first fish up into the plate, and then hooked up with the rest of the material on a thin gravy, the material thickening when pouring on the meat sprinkled with scallions on the take!

How to: pig elbow scraping clean, steamed on the pot (slow fire 80min, pressure cooker 25min); will be stewed elbow cut within 2cm knife flower, the bean net chopped fine; ginger fried goat liver, green onion chopped scallions; tapioca starch put in a bowl of water to deploy water starch reserved; pot on the stove stove fire, put in the partial oil burned to fifty percent hot, put bean net fried chili oil when put ginger foam, scallion, soy sauce, salt! Add 200mL of soup, under the elbow, stir fry; elbow coloring into the taste, thicken with wet starch, put vinegar stir fry, out of the pan on the plate!