Less materials, soft and rotten meat, melting in the mouth, deboning ~
Materials?
Elbow 1
2 tablespoons cooking wine
5-6 crystal sugar
Onion 1 root
6 slices of ginger
Garlic 6 cloves
Soy sauce 1 spoon
Soy sauce 1 spoon
2 teaspoons of salt
Chicken essence 1 spoon
Octagonal 3
Cinnamon 1
4 dried peppers
Two fragrant leaves
Pepper 1
Braised elbow (family version of braised hoof)?
Prepare a beautiful elbow (I asked my boss to remove the hair when I bought it from the market) and wash it for later use.
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Put the pot in cold water, pour 2 spoonfuls of cooking wine, add onion, and remove the fishy smell of ginger slices.
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Boil the bleeding foam, take it out and rinse it for later use.
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Prepare ingredients: rock sugar, onion, ginger and garlic, dried pepper, star anise, fragrant leaves, pepper and cinnamon.
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Heat oil in a pan and add rock sugar on low heat. If there is no rock sugar, you can use ordinary sugar instead. When it melts, let the elbow into the pot, mainly to color the elbow. (If you are afraid of oil, you can omit this process because it will crack. ) At the same time, pour in the ingredients and stir fry.
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Pour in 1 spoon of soy sauce (coloring) and 1 spoon of soy sauce (refreshing), and add hot water.
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Because the wok is too shallow to soak the ingredients in water, it is transferred to a casserole, heated with water to soak the elbows, and then stewed for 2 hours. You can add water in the middle and turn your elbows over to prevent the pan from sticking.
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According to personal taste, add a little salt, season with chicken essence, and collect juice over high fire, which is very suitable for cooking ~
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In order to bring meals conveniently, the bones were specially taken out and cut into small pieces. You can take it out of the pot and eat it, or soak it in the pot, cool it, slice it, and then mix it with soul dip (vinegar+garlic paste), which can not only relieve boredom, but also refresh your mind, and you can bounce it down in one mouthful, full of collagen.
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