1, the most difficult step in this dish is to remove the elbow bone and then tie it up. It took a long time for the bird to be fixed, and it was greasy, and it had to be filmed. What a mess! ? You can ask the butcher to help you remove the bones, which will save you a lot of trouble. I didn't throw away the removed bones. I'll add them next time I make sparerib soup. ?

2. The elbow must be rolled up and marinated with rope, otherwise the elbow meat will be scattered and shapeless, which is ugly. ? When binding, should not be too tight or too loose. It's not easy to cook when it's tight, and it's loose when it's loose. It's just tied up and cut out. Very round and PP!

3. When removing blood, be sure to cook the meat in cold water, and the blood in boiling water will not be locked immediately.

In fact, there are many kinds of spices for making marinade, and birds don't use them much. There are 30 kinds of marinades used in a bird recipe (including Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Rhizoma Chuanxiong, Fructus Siraitiae Grosvenorii, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Amomi Rotundus, Fructus Piperis Longi, Rhizoma Cyperi and Rhizoma Kaempferiae, how many! )。 In fact, there is no need to use too much, because it tastes a little messy. ? Mother-in-law uses 3-4 kinds of common spices to make marinade, cinnamon and star anise are essential, and the marinade is just as delicious! ?

5, the marinade is definitely short of brine, so it is best to add some water, salt, soy sauce and spices when using it again, otherwise the brine will not be so weak, hehe!