1, this dish is more difficult step is to give the elbow to the bone, and then tied elbow. The bird tossed for a while to get it done, get a handful of grease, but also to shoot the process, woe is me! I'm not sure how to do this, but it's a good idea. You can let the meat seller help to remove the bones, it will save a lot of work. The bones are not thrown away, and will be added to the ribs soup next time.

2, the elbow must be rolled and tied with a rope to brine, otherwise the elbow meat will be scattered not shaped, very ugly. ? Bundle can not be too tight nor too loose, tight is not easy to cook, loose will fall apart. Bundle just cut out round very PP yo!

3, remove the blood when the meat must be cold water in the pot, yo, boiling water in the pot will immediately lock the blood does not come out.

4, in fact, there are many kinds of spices to do marinade, the bird used a small part of the species. Bird's a recipe book of marinade ingredients *** used 30 kinds of (and ripe earth, angelica, chuanxiong, Luo Han Guo, licorice, grass berries, white bean curd, wicker, incense, Shan Nai, really more!) It's a lot! In fact, there is no need to use too much, use more than the flavor is a bit messy heh! ? Granny do marinade spices on the use of common 3-4 kinds, cinnamon, star anise is a must put, brine out as delicious huh!

5, marinade is definitely the more halogen less, so repeat the use of water, salt, soy sauce, supplement a little spice or something good, otherwise the more halogen the more flavorless huh?