Marinade material (batch): 20 pounds of broth, salt 150 grams, 50 grams of monosodium glutamate (MSG), 50 grams of rock sugar, 25 grams of red currant rice, green onions, ginger 100 grams each, scallions, cilantro, 100 grams of wine 50 grams of white wine 50 grams of chicken powder 30 grams of Pixian bean paste 50 grams of sugar color 50 grams of spice packets.
Spice packet: cardamom, pepper, dried chili peppers, sand nuts, Luo Han Guo, Angelica dahurica, male cloves, female cloves 20 grams each, star anise, cinnamon, incense leaves licorice 32 grams each, grass berries, nutmeg, cumin, ginger, lemongrass 40 grams each.
Ingredients (one serving size): 10 grams of shredded green onion, 20 grams of homemade sweet noodle sauce, 15 grams of sugar and garlic, 10 lotus leaf crackers, 20 grams of lettuce, 20 grams of green and fresh chili pepper rings.
Fresh chili pepper rings: wash 2500 grams of fresh green chili peppers and control the water, cut into 0.5 cm thick rings, put in a jar, put 1500 grams of sugar, 1500 grams of white vinegar, 2500 grams of cold white water, 250 grams of wild peppers, 50 grams of salt, 500 grams of icing sugar, and soak for 2 hours after that.
Homemade Sweet Noodle Sauce: 2500 grams of Beijing Brand Sweet Noodle Sauce, 500 grams of seafood sauce, half a catty of pork chop sauce, half a catty of barbecue sauce, 150 grams of sesame seed paste, 150 grams of sugar, 250 grams of oyster sauce, into 1000 grams of water to simmer until dissolved, and then boiled.
1, the general hotel to do elbow is to choose the front elbow, the front elbow is smaller, the meat is leaner; and we choose the back elbow, back elbow tendon, oil, lean meat, fat meat all together, eat more strong, mellow, aftertaste.
2, usually the elbow amount of small, feel petty; our amount of sufficient, each have more than three pounds, served on the table atmosphere, appetite also greatly increased.
3, do not do the elbow first soak blood, long time soak will make the elbow inside the water is too big, our practice is slightly after rinsing, with a towel to dry the water, that is, with 80% of the temperature of the oil on a small fire dipping and frying for 5 minutes to the meat skin into a golden brown. We usually use 30 pounds of oil to fry 15-20 elbows at a time, in the process of frying should be constantly turning, so as not to fry unevenly or fried batter. 30 pounds of salad oil can be repeated frying up to ten times, each time before the frying of the onion, ginger, star anise 5 grams of each fried in the frying pan, to remove the fishy smell. After the elbow is fried, quickly soaked into warm water to soak 2-3 hours. Fried elbow skin crispy, after soaking, elbow can fully absorb the water, meat skin back to soft, eat meat skin strong, elbow meat tender.
4, handle the elbow fish out into the pot containing brine, seasonings and spice packets, boil and simmer for 5-6 hours. Usually 12:00 pm simmering, to 5-6:00 am remove the fire soak spare (produced before the elbow has been in the brine so that it will not oxidize black), produced before the brine on a layer of old oil and foam knocked off, so as not to fish when stained elbow, affecting the texture.