Main Ingredients
Elbow
1000g
Accessories
Oil
Appropriate amount< /p>
Salt
Adequate amount
Rock sugar
20g
Shiitake mushrooms
10 pieces
p>
Ginger
15g
Scallions
2 roots
Star anise
2 pieces
p>
Cinnamon
1 small piece
Hawthorn
5 pieces
Red dates
2 pieces
Soy sauce
Appropriate amount
Steps
1. First, soak the purchased elbow in warm water for half an hour and scrape off the skin. Remove the dirt, remove the pig hair, and then clean it. This process needs to be repeated several times.
2. Take a cooking pot, put a few slices of ginger, bring half a pot of water to a boil, then put the elbows in. After the scum is boiled, pour out the water, clean the elbows, and drain the water.
3. Apply a layer of soy sauce to the skin of the elbow, dry it, and then poke some small holes to facilitate the flavor and prevent the skin from shrinking.
4. Take a wok, pour some oil (about 25 grams), heat it up, and fry the skin of the elbow until it turns bright red.
Note: This is a fuel-saving method and is not as effective as frying.
5. Then put some rock sugar, turn on low heat and slowly melt it. Note: It is best to crush the rock sugar so that it melts quickly and is less likely to burn.
6. Wait until the rock sugar melts and the elbows are browned with sugar. Add less soy sauce and the elbows are coated with sauce color. Note: If all caramel is used for coloring, the amount of sugar should be increased.
7. Add water and spices (10 mushrooms, 15 grams of ginger, 2 green onions, 2 star anise, a small piece of cinnamon, 5 hawthorn slices, 2 red dates, appropriate amount of salt) and bring to a boil, then switch Boil in pressure cooker. Note: Don’t use too much water here because the pressure cooker does not lose water.
8. Pressurize for 20-30 minutes. After decompression, turn over and pressurize again for 15-20 minutes. Finally, the stewed elbow can be poked gently with chopsticks.
Note: Turn over once in the middle to make the stew more even and thorough.
9. Strain the soup and bring it to a boil, then add the thin starch gravy. Here you need to pour the gravy while stirring. Stop pouring the gravy when it becomes slightly thicker.
Note: You can use it without gravy. Turn on high heat and cook the soup to thicken it.
10. Finally, you can blanch half a head of broccoli and eat it with the rock sugar elbow. It can also be used as a decoration for the rock sugar elbow.
Note: You can also use other green vegetables.
11. Pour the sauce, arrange the plate and serve.