Method 1:
Ingredients: 1 ginger, 1 onion, 10g soy sauce, 5g soy sauce, 20g rock sugar, 1 beer, 2g salt, 1 cinnamon, a little fragrant leaves, and 2 aniseed.
1. Buy pig's elbow and burn pig's hair, then soak it in clean water 1 hour to soak the blood out.
2. After the elbow is soaked, scrape off the burnt skin with a knife, clean up the black burnt place, rinse it, and chop it into pieces for later use.
3. Add an appropriate amount of water to the pot, add a little cooking wine, add the onion festival, put the elbow cold water into the pot, and boil it for 2 minutes.
4. pat off the blood foam in the pot, then take it out and rinse it with clear water several times, wash off the dregs and blood foam, and drain the water for later use.
5. Take a wok, heat it with less oil, put the elbow in the wok and fry it dry (less oil in the wok is mainly to prevent it from sticking to the wok), then pour a spoonful of white wine and stir fry until the wine volatilizes to remove the fishy smell; Pour the stir-fried elbow into the prepared casserole, pour a can of beer, and then pour a proper amount of hot water into the elbow. Then add 2 grams of salt, cinnamon 1 slice, several slices of fragrant leaves, 2 pieces of aniseed, 2-3 slices of dried pepper, ginger 1 slice, onion 1 slice and soy sauce10g in turn.
6. In addition, use a wok, put 20 grams of sugar, put less water to boil it into jujube red, put half a bowl of hot water (put hot water mainly to prevent the pot from being scalded), and then pour it into the casserole where the elbow is stewed.
7. After the casserole is covered and boiled, simmer slowly 1 hour. The length of time depends on the softness of the elbow to prevent the pot from turning twice in the middle.
8. When the elbow is soft and rotten, let's turn off the fire, turn over some chicken essence, and sprinkle some delicious chopped green onion to decorate it. If there is too much soup, fire to collect the juice.
Method 2:
Ingredients: bone elbow, 30g of dried chili, 20g of star anise, hawthorn slice 1 5g, dried green pepper10g, Chinese prickly ash10g, nutmeg10g, 8g of angelica dahurica, 7g of dried tangerine peel, 5g of cinnamon, 2 flowers of gardenia, and fragrant leaves. Pixian bean paste 100g, soy sauce 100g, red fermented bean curd 80g, soy sauce 50g, refined salt 60g, balsamic vinegar 60g, rock sugar 60g, onion 20g, ginger slices 15g.
1. Burn pig hair into elbow shape with a spray gun or gas stove, soak it in clear water, scrape it clean with a knife, and put it in a pressure cooker for later use.
2. Mix 30g of dried pepper, 20g of star anise, hawthorn slices 15g, dried green pepper 10g, pepper 10g, nutmeg 10g, angelica dahurica 8g, dried orange peel 7g, cinnamon 5g, gardenia 2 slices and fragrant leaves1g..
3. Add 200 grams of vegetable oil to the wok, heat it, and add 20 grams of onion, ginger slices 15 grams, 60 grams of rock sugar, 20 grams of dried peppers, 20 grams of star anise, hawthorn slices 15 grams, dried green peppers 10 grams, Chinese prickly ash 10 grams, etc. Stir-fry the water in the seasoning with low fire, then add soy sauce 150g, Pixian bean paste 100g, 80g of red fermented bean curd, add soy sauce 100g, soy sauce 50g, then add appropriate amount of clear water, and add 60g of refined salt and yellow wine after boiling.