Elbow method?

This dish is definitely a big dish in my family. The elbow weighing 2 kg is all skin and meat except a small amount of bones, which can't be eaten by me and Xiaobai. Xiao Bai and I agreed that it was delicious, so we quickly packed a part for Xiao Bu to show off.

The elbow I bought this time is not nice. I want to be round and have more skin when I buy it. I bought this piece of meat with more skin and less skin, and even cut my elbow several times.

I've been worried that I can't tie it. Although I finally tied it up, the appearance was not so perfect. I was almost cheated by a butcher. I asked him for an elbow, and he pointed to a big pig's hand and asked me to buy it. Although the upper body is also a big piece of meat, it is far from elbow meat. Then I didn't buy it, so I brought me elbow meat from the freezer. Novices should also pay attention to the difference.

Materials:

Pig elbow 1 1600g

Sauced meat seasoning: 5 pieces of ginger, scallion 1 piece, fennel 1 piece, 4 pieces of cinnamon, fragrant leaves1piece, 3 pieces of fennel, and 0/5 pieces of fennel/kloc-0.

Seasoning: 2 tablespoons of Beijing yellow sauce (pickled), 1 and 1/2 tablespoons of Beijing yellow sauce (sauced meat), 2 tablespoons of carved wine, 1 tablespoon of rock sugar, 25g.

Exercise:

Cut the elbow with a sharp knife and take out the big bone inside.

Spread 2 tablespoons of yellow sauce evenly on both sides of elbow and marinate for 60 minutes.

Boil the water in the pot, and put the big bones and salted elbow meat in the pot until the water boils. Take it out and clean it for later use.

Put 1 tbsp oil and 25g rock sugar in the pot, and cook until brown.

Add 1 and 1/2 tablespoons of yellow sauce and stir-fry a few times.

Add onion, ginger, star anise, cinnamon, prickly ash, essence and fennel, and stir-fry until fragrant.

Put the elbow meat and bones into the pot, and add soy sauce, wine and cold water (the amount of water is 2/3 of the elbow).

After the fire boils, turn to low heat, cover and stew for 60 minutes, then open the cover sauce and stew for 30-40 minutes until the chopsticks can be inserted into the lean meat.

Take a gauze bag (big soup bag) and put your elbow skin down on the gauze bag.

Roll up your elbows and tie them with cotton thread.

Put the tied elbow in the refrigerator for the night, and then take out the elbow joint for stitches the next day.

Slice the excised elbow joint.

Make spicy oil dipping sauce, chop raw garlic, add salt and coarse Chili powder into a bowl.

Heat 2 tablespoons of oil in the pot, pour it into a bowl and stir well. Add soy sauce and sesame oil.

Production experience:

Be careful when taking bones from the elbow. Just cut one side, not the other. The cut elbow meat is a big piece. Usually the elbow is raw and rolled before the sauce. It's hard to tie the sauce when it's ready, but the elbow tastes better this way. It's no problem to tie it up with two layers of gauze.

Don't throw the bone out, it must be stewed with elbow meat to make it more fragrant.

The yellow sauce is very salty, so be sure to pay attention to the dosage. Don't put too much soy sauce, and there is no need to add salt.

Remember to cover the stew first, then open the lid for half an hour to let the steam evaporate, so that the sauce will be thick and tasty. But be careful not to let the water boil dry, only the remaining soup is good.

Because there is not much water, you should turn the elbow meat every 10 minute when making sauce, so as to taste it evenly.

Too much fennel will be bitter, so pay attention to the dosage. (It doesn't matter if you don't let go)

After frying the sugar color, use a small fire when frying with yellow sauce. The action should be fast and not burnt.

For details, please search for "peanut man" in Baidu and "elbow" in the station. There are many methods for reference.