Main ingredients: elbow a, about three pounds.

Fried juice seasoning: pickled chili 20 grams, PI County bean 20 grams, 40 grams of ginger, garlic 15 grams, 10 grams of yellow wine, 15 grams of rice vinegar, 15 grams of sugar, soy sauce 8 grams, 100 grams of broth, 50 grams of oil.

Elbows scraped clean, cold water in a pot to boil, skimming foam, put a few green onions, ginger, a few peppercorns, the right amount of yellow wine and cook over low heat until the elbows are soft and rotten, about four or five hours.

Seasoned peppers and bean curd are finely chopped, and ginger and garlic are finely chopped.

Pour 50 grams of oil in a frying pan, slightly hot under the pickled peppers and bean curd stirring incense over medium-low heat, stirring out the red oil, about twenty seconds or so.

Put down the ginger and garlic and then stir-fry the aroma for about 20 seconds.

Put soy sauce and yellow wine stir fry, about ten seconds, then put sugar, rice vinegar and stewed elbow broth boil slightly five seconds off the heat.

Stewed elbows put on a plate, pour our fried sauce, sprinkle small onions, eat.

If you don't like too much fat, use the front elbow; if you like fat, use the back elbow.

Fried juice seasoning is actually somewhat similar to the seasoning of the fish sauce, the difference is more Pixian Douban, and the amount of ginger is much larger, this is the place to change, including the amount of vinegar and sugar, sugar can not be too little, then the salty flavor is too prominent, the overall flavor will become sharp.