In the culinary world, materials are the first step to success. Kenji Fujimoto, Kim Jong Il's Japanese chef, mentioned in his memoirs that his main job was to collect and purchase all kinds of top ingredients for General Kim all over the world. To this end, he flies to Switzerland, Japan, Northern Europe and Iran almost every year. A truly excellent chef should choose top ingredients in order to make dishes that can awaken the most sensitive taste buds on the tip of his tongue.

On the choice of elbow, Mr. Jun Jun thinks that pig elbow is not as good as sheep elbow in this dish. Although the cooking system of pig elbow, represented by Dongpo elbow, has a large number of fans, Zha believes that the unique fatness and strength of sheep elbow are not possessed by pig elbow.

When choosing the elbow of the sheep, Zha Jun Jun insisted on choosing the black grass goat from Michigan, USA, which is characterized by almost no hair on its head.

In the United States, there is generally no bloodletting process in livestock slaughter, so only the black grass goat produced by the special slaughter process jointly developed by Za Zhang Jun and the Biochemical Laboratory of Michigan State University has undergone the process of bloodletting and chanting. Even if you have religious beliefs, this dish will not make you unable to enjoy it. Goats that have been bled are more likely to get rid of the inherent fishy smell.

Hairtail is wild, so it is limited by its origin. Pollution-free hairtail in Zhoushan is the best place to produce this dish.

Selection of auxiliary materials

Goat and mutton are cooked together with tomatoes, and the unique sour taste of tomatoes can effectively improve the three-dimensional sense of goat and mutton flavor. Tomatoes are natural, organic and non-transgenic tomatoes produced in Chongqing. Remember to slice them with a sharp knife. Cutting tomatoes is the most challenging process for chefs.

After studying in America for many years, I also have a little secret. When cooking mutton elbows with tomatoes, it is best to add a small piece of mutton brisket under the third and fourth ribs. The red neck in the United States thinks that eating meat will make you smart, so this piece has a scientific name called smart. Since there is no corresponding vocabulary in Chinese, how can it be called cleverness?

Stewed mutton elbow with tomato is a classic dish, said a friend from Inner Mongolia grassland. Unfortunately, this dish has a slightly higher cholesterol content. After eating 1 for many years, that friend was paralyzed by a stroke and was in a wheelchair. So I suggest you don't eat it every day if you taste it.

# What's wrong #

How to cook the elbow?

Hairtail and elbow belong to different kinds of ingredients. Its fire resistance is also different, so the cooking process must be carried out separately.

First, scrape and wash the sheep's elbow and hoof nest, put them into a boiling water pot and wash them;

Peel four tomatoes with boiling water, then cut them into thin pieces and fry them into tomato sauce;

Heat the oil pan, put the oil to 70% heat, add the sheep elbow and the clever nest and fry until crisp. Pick up the pan and put it on the plate.

Salt, monosodium glutamate, Haitian Zhu sauce, Le Jia Chili sauce, Haitian soy sauce, pepper, starch, sesame oil, Chili noodles, and my own tomato sauce;

Green pepper, red pepper, ginger, garlic and onion are evenly chopped, sesame seeds are sauteed until fragrant, and coriander is diced;

Cooking method of hairtail

Remove intestines, heads and tails from hairtail, scrape scales, clean, cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and make paste with starch.

It must be noted that the best salt for curing hairtail is well salt produced in Zigong, Sichuan, which is the key to salty and delicious fried hairtail with salt-assisted vegetables.

Heat the vegetable oil in the pan, take out the hairtail segments, put them into the oil pan one by one, fry them with slow fire until they are golden on both sides, and then take them out and serve.

Because hairtail eats oil very much, it is estimated that frying hairtail every day costs 130 tons of oil a year, and it takes more than 30 kilograms of oil at a time.

Decided that this dish is very expensive!

Last step

After frying the elbow and the hairtail separately, put the two ingredients in a stew pot and stew them together for half an hour, so that the taste between the hairtail and the elbow can be fully blended to form a strange taste that has never been seen before. Of course, after pouring the secret tomato sauce, this taste will be further sublimated!

In addition, I would like to remind you that this dish is practical with Beijing steamed buns. As a foodie, you should remember such a secret-only when the food is warm can you become a real chef!

Why do you want to cook this dish?

Mutton and fish have always been regarded as the limit of taste by the ancients. Fish and sheep are fresh! Therefore, as a technical stream, Zha Jun Jun has always wanted to make a delicious dish to satisfy his virgo-like picky about things. Of course, another problem is that mutton is fat in autumn and winter, and the exultation of hairtail is just a tonic.

Okay, forget it. What's the matter? Jun is going to cook!