1: prepare elbow, will buy back the elbow with water repeatedly soaked for a day's time, in the middle of the water for several times, to maintain the cleanliness of the water, and carefully scrape the elbow on the residual hair. Cut the elbows along the inner large head with scissors, making sure to cut against the bone. Then rub the elbows with salt and wine. Let the flavor enter inside and out.
2: Take care of the lean part of the inside that is connected to the meat, and cut it flat some more so that the whole elbow has an even distribution of fat and lean. Roll it up from one side, make sure to roll it tightly and tie it with dumpling leaf thread or cotton thread.
3: rolled into a tube of elbow cold water into the pot, add a large onion a section of ginger, two tablespoons of wine, high heat to boil, cook until the blood foam out. Reduce the heat to low, maintain a slight boil condition, use a spoon to skim the blood foam clean.
4: Fish out the green onion and ginger and discard, and then elbow soup pot, re-add a green onion, a piece of ginger, 2 star anise, two leaves, a spoonful of salt, a little chicken essence and cook over high heat for an hour! Then soak in the soup for 1 hour. Let it cool and fish out the cotton threads and slice them, then serve with a bowl of soy sauce, balsamic vinegar, sesame oil, minced garlic and chili oil in a small bowl, mix to make a sauce, and elbows on the table for dipping.
In fact, it is not very complicated, just a simple 4 steps, at home to eat and the restaurant the same flavor of the crystal elbow!
Elbow flower is pork elbow after processing seasoning dip brine, and then rolled to and into the instant delicious. There are red brine and white brine, red brine is flavored, cut and sliced directly after eating, and white brine is the original flavor, that is, there is no salty, need to bring dipping sauce dipping hot dishes cold food delicacies.
Main ingredient; pork hoof meat five kilograms, thirty centimeters square pork skin six
Instruments; anise fifteen grams, cinnamon ten grams, five pieces of spices, peppercorns ten grams, ten grams of cumin, thirty grams of ginger, fifty grams of green onions, twenty grams of sugar color, one kilogram of salt, eighty grams of sugar, five kilograms of old broth (can be used in place of the pork broth), ten meters of thick cotton thread,
Production: one, the pork skin clean up Clean, put the hoof and pig skin eight hundred grams of salt rubbed together, placed in a basin marinated for twelve hours, every diaphragm three hours to turn once. Second, the cured hoof and pork skin enlarged basin, placed under the faucet and rinse (water does not have to enlarge, twelve hours to flow a cubic can be) twelve hours. Third, the rinsed meat and pork rinds, pork rinds flat on the board, put the right amount of hoof meat on the pork rinds, with pork rinds to hoof meat wrapped into a cylinder, tightly tied with cotton thread, the more sturdy the better. Fourth, the bottom of the pot lay bamboo grate, spices with gauze bag into the pot, into the package of elbow flower, add sugar color, salt, sugar. Five, large fire boil, skimming foam, change the micro-fire cooking two point five hours, fish out, cool that is.
I do not recommend putting MSG cooked food, put MSG fresh flavor is too heavy, to cover up a lot of flavor. I hope you will refer to, thank you.