Pork elbow to do fragrant stewed pork elbow and rotten and delicious, the specific method is as follows:

Tools: elbow a, ginger 1 piece, 1 section of green onion, 10 grams of soy sauce, 5 grams of soy sauce, 20 grams of rock sugar, beer 1 irrigation, salt 2 grams, cinnamon 1 piece, a few pieces of spices, 2 dai maio, 2-3 dry chili peppers, 2 grams of chicken essence.

1, buy back the pork elbow must be burned pig hair, and then put into the water soaked 1 hour, the blood soak off.

2, elbow soaked, with a knife to scrape the burnt skin once, the black and burnt place to scrape clean after rinsing and chopped into pieces spare.

3, the pot add the right amount of water, add a little cooking wine, put the onion section, the elbow cold water in the pot, high heat boil blanching 2 minutes.

4, beat the blood froth in the pot, and then fish out with water rinse a few times, wash away the scum and blood froth to drain the water and standby.

5, take a frying pan, pan less oil hot, put the elbow into the pan to fry dry water, and then pour a spoonful of white wine stir-fry wine volatile until the purpose is to remove the fishy taste; fried elbow poured into the first ready casserole, pour a can of beer, and then poured into the appropriate amount of hot water did not pass the elbow, in turn, put the salt 2 grams, cinnamon 1, a few pieces of spice leaves, 2 dai ming, dry chili peppers 2-3, ginger 1 piece, 1 section of green onion, 10 grams of soy sauce, 5 grams of dark soy sauce, open high heat to boil.

6, another frying pan, put 20 grams of sugar, less water to simmer into the date red, put half a bowl of hot water, and then poured into the stewed elbow casserole. The casserole covered with a lid and boiled, open small fire slowly simmering for 1 hour, the length of time according to the elbow of the degree of softness to determine, to prevent sticking to the middle of the pot to turn twice.

7, when the elbow stewed soft and rotten when we turn off the fire, put a little chicken stirring, if the soup is more than open the fire to collect the juice.