How to stew elbow (big meat) at home?

Add a dozen crystal sugar to the cold oil and bring it to a boil slowly. It must be cooked over low heat. The first is to make the color of the boiled sugar more uniform. Twenty, it is convenient to control the temperature of sugar color, do not cook.

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Pay attention when there are fine bubbles in the sugar color. Once there is a big bubble, pour hot water immediately, and the sugar will boil. Pour it into the rice cooker for later use.

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Take two chopsticks, stick them in the direction of the elbow bone, and burn them on the gas stove. This step is to remove the uncleaned hair from the elbow first, and then burn the sweat glands on the pigskin, thus removing most of the fishy smell from the elbow.

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Don't be afraid of the dark, be sure to burn your elbows to black.

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Use hot water, rinse and scrape the burned area with a knife.

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After shaving, put the elbow into a pot with cold water, add onion and ginger cooking wine, and blanch the elbow to remove fishy smell.

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Taking advantage of the elbow, put about 20g of onion ginger, four hawthorn, two fragrant leaves, one cinnamon, a handful of fennel, two star anises, cooking wine and salt into the sugar-colored water of the rice cooker.

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Blanch the elbow, skim off the foam, pour the water into the rice cooker, and then punch some holes in the elbow. Honestly, I don't know why. . . .

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It's not convenient to take pictures here. Covering elbows with soy sauce is easier to color. Then put the elbow in the oil pan and fry it at 70% heat, or the elbow will explode soon.

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I missed some photos here. The sugar-colored water in the rice cooker, plus the water used to iron the elbow, is full. Then I put the fried elbow directly into the rice cooker for stewing. I used the cooking mode, which ensured that the water was always on. I stewed it for two and a half hours, and then cooked it in an electric cooker all night.

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Put a small amount of peanut oil in the pot, add chopped pepper and stir fry slowly, then add the soup stewed with elbow, add half a bowl of water starch, and slowly cook the soup until it is thick.

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Pour the soup on the elbow, and the delicious elbow will be fine. It has both the smell of meat and the salty taste of chopped pepper, which is simply an artifact.

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