The most gluttonous meat-eating is the mouth of the braised elbow, do not like to eat meat, every now and then have to have a mouth to get over the addiction, as for the food, generally good skin, braised elbow, we all know, is a traditional dish in Shandong, in the eight cuisines that is a hardcore horizontal dishes, big mouth to eat up more than addictive, to share with you this red, bright and red, red-hot, fat, not greasy, tender, soft and rotten to the bones of the brazed How to Make Elbows.

1, add a can of beer, can play the role of deodorization and freshness;

2, keep a small fire and slow stewing, cook the soup into the meat, meat flavor into the soup, which is the key to the elbows sauce flavorful lean but not firewood;

Reburned elbows characteristics? Fat but not greasy crispy soft

Materials Preparation:

Main ingredient pork elbow

Ingredients green onion / ginger / dry chili / pepper / star anise / coriander / gui cinnamon bark / grass fruit shells / beer / red bell pepper

Seasoning wine 10 grams / rock sugar / salt 3 grams / sugar / pepper 2 grams / soy sauce 10 grams

The first step: ingredients we prepare a fresh pork elbow, scallion white one, cut into small sections, ginger a piece, cut into slices, into the basin, grab a handful of dried chili peppers, a small handful of peppercorns, add star anise a few grains, a few pieces of spices, cinnamon a section of a shot, a beat loose grass jelly shells standby ~

Step 2: Mourning water and then, we will be blanching the elbow, the pot of boiling water, elbow cold water into the pot, add 10 grams of cooking wine to deodorize, after the water boils, give the elbow turn a bottom, gradually heating process, the pig skin will shrink, overflowing fat, keep a high fire to cook for 3 minutes, the pot of floating foam clean, this step can not only deodorize but also solve the grease ~

Step 3: clean up elbow white after fishing, scrape the residual pig's hair, be sure to scrape while it is still hot, the pores are stretched out, it's easier to The first step is to remove the hair from the elbows.

The fourth step: stir-fry us to stir-fry sugar color, pot of boiling oil, put a handful of rock sugar, keep stirring to melt the rock sugar, sugar juice from light yellow into reddish brown when the pot, the elbow into the pot, pour the prepared seasonings, more than a few times, so that the surface of the elbow wrapped full of sugar color, fully absorbed the flavor of the seasonings, from the side of the pot into the right amount of water, and then poured into a can of beer, the beer can play a fishy and fresh role! ~?

Step 5: Seasoning add 3 grams of salt, a little sugar to refresh, 2 grams of pepper, 10 grams of soy sauce, turn up the heat to boil the soup, after the soup boiled, the elbows out, put into a casserole dish, pouring the soup, the amount of soup to be no more than the elbows as appropriate ~?

Step 6: Stew the pot with the lid on, open a small fire stew for an hour and a half, this step can not be rushed, keep a small fire slow stew, the soup into the meat, meat into the soup, this is the elbow sauce rich lean but not firewood, the key, watch out for the amount of soup during the stew, so as not to paste the pot ~?

Step 7: After an hour and a half of cooking, the skin of the elbows will be crispy and the meat will be rotten, so you can use chopsticks to gently penetrate the elbows, take out the elbows, put them into a plate, pour a little soup over them, and put on the green onions and red pepper julienne.