1 elbow hammer

Four little tomatoes.

condiments

Monosodium glutamate 1g

Ginger 1

Salt 1 g

3 cloves of garlic

first step

1. Elbow flower thick knot

Second step

2. Chop garlic and ginger, and chop small tomatoes.

Third step

3. Put oil in the pot, add minced garlic and ginger foam, stir fry until fragrant, and then add tomatoes and stir fry into sauce.

Fourth step

4. Put the elbow flower on the plate and pour the freshly fried sauce evenly on the elbow flower.

Step five

5. Cover with plastic wrap and steam in a pressure cooker for 15 minutes. Boil over high heat first, and then switch to medium heat.

Step 6

Take it out and eat it.

1, wash elbows and remove pig hair;

2, put cold water in the pot, put the elbow, boil and skim the foam;

3. Take out the elbow, rinse it with hot water, control the moisture, and then carefully remove the remaining pig hair with tweezers;

4, cut the elbow from one side with a knife, in order to better taste;

5, wok fire, put a little water, add sugar and stir fry until the sugar turns golden yellow;

6. Rush into a big bowl of boiling water, that is, sugar-colored water;

7. Pour the sugar-colored water into a large pot, add appropriate amount of boiling water, and then put in the elbow;

8. Add onion, ginger, garlic and all seasonings, add fermented bean curd and sweet noodle sauce, add cooking wine and white wine, and finally add soy sauce;

2.

9, the fire to boil, turn to a small fire, 1 hour after adding salt;

10, add salt and stew for 1.5 hours until the elbow is soft and rotten, and gently turn the elbow a few times in the middle to prevent the pot from burning;

1 1, take out the stewed elbow while it is hot, and remove the bones. Elbows are soft and rotten, and bones are easy to take out;

12, put the elbow skin down on the plastic wrap, roll it up while it is hot, and be sure to roll it tightly;

13. Let the rolled elbow cool, then put it in the refrigerator for several hours and slice it for eating.