Steps of making braised elbows

1. Wash the elbows and scrape the skin with a knife to remove the dirt in the skin. Boil water in a pot, put elbows in cold water, and cook for three to five minutes after boiling.

2. Fry the sugar color: Put a bowl of water in the pot, add rock sugar, stir continuously after the rock sugar melts, until the water evaporates and becomes thicker, the sugar turns brown and just starts to smoke, add a little Large bowl of boiling water. At this time, add the elbows and cook for a while, so that the sugar color is stained on the elbows.

3. Prepare a large enough casserole, add as much water as possible to boil, add various seasonings, and after boiling, add the elbow and sugar.

4. The rest is left to time. After the high heat boils, reduce the heat to low. Add water after about half an hour, boil the water, and make sure the water is submerged to the elbow so that the flavor can be absorbed. Turn over every half hour to prevent the bottom from sticking to the bottom of the pan.

5. After two hours, chopsticks can be inserted easily. Turn off the heat for 15 minutes and put the elbows on a plate. Take another wok, scoop out three or four ladles of soup (no seasoning required), reduce the juice over high heat, pour it on the elbows when it is almost dry, the color will instantly turn red, sprinkle with sesame seeds and chives and serve.

6. Sauce: chopped pepper, minced garlic, light soy sauce, pepper oil, vinegar.

Tips: The elbows are too big, so after frying the sugar color, instead of adding the elbows, add water and then add the elbows. Also because it is large, it takes time to soften it, so a casserole is the best choice, as a pressure cooker does not taste good.

Steps to make sauced elbow:

Ingredients preparation: pork elbow, salt, rock sugar, green onion, ginger, garlic, star anise, pepper, cooking wine, old soup, bay leaf, grass fruit, Bay leaves, pepper.

Method Steps

1. Use a knife to scrape off the fine hair on the elbow and clean the pork elbow.

2. Put the pork elbow into a pot of cold water, bring to a boil over high heat, remove the blood and take it out.

3. Heat the wok, add a little oil, add rock sugar, stir constantly, and slowly melt the rock sugar over low heat.

4. Take another soup pot, add blanched pork knuckles and melted rock sugar juice.

5. Add green onions, ginger slices, garlic, bay leaves, grass fruits, star anise, cumin, cardamom, and peppercorns. The old soup will cover the pork knuckles, and simmer over high heat.

6. After boiling, add appropriate amount of Shaoxing wine, turn to medium heat and continue cooking.

7. After 1 hour, open the lid and add appropriate amount of salt, pepper, sugar and soy sauce to taste. Continue to simmer over medium heat for half an hour to absorb the flavor.

8. When the skin and flesh of the elbows turn red, turn to high heat to reduce the juice.