When it comes to elbows, we all know that they are really delicious, and they are loved by men, women and children. Whether it is a wedding or a wedding, eating in a restaurant, they are generally indispensable, no matter whether they are sauced elbows, braised elbows, braised elbows, grilled elbows, etc. Among these practices, the most popular ones are braised elbows and grilled elbows, which is also everyone's favorite practice. Basically, they will be robbed when they are served on the table. Elbow looks so fat, why do people like it so much? In fact, the most important thing is that the elbow tastes soft and waxy, fat but not greasy, melts in the mouth, tastes particularly fragrant and good, and is rich in nutrients, and is rich in collagen slowly. If you eat it regularly, it can not only make beauty beauty, but also replenish your body. Generally, elbows are made together as a whole, which is mainly good-looking and looks atmospheric. And the "braised elbow" I shared with you today was cut into pieces unintentionally by my wife, but it was made to taste rough and delicious. Let's take a look at my specific method!

Braised elbow meat-

Main ingredients: one elbow (2-3 kg)

Seasoning: ginger 1 block, scallion 1 block, light soy sauce 1 0g, light soy sauce 5g, crystal sugar 20g, beer 1 filling, salt 2g, cinnamon1block, several slices of fragrant leaves and 2 aniseed.

-manufacturing methods and steps-

Step 1: Buy the pork elbow and burn the pig hair, then soak it in clean water for 1 hour to soak the blood.

Step 2: After the elbow is soaked, scrape the charred skin with a knife, clean the black and charred places, then rinse and chop them into pieces for later use (I mean the boss chopped them when he sold them, so this step is omitted).

Step 3: Add a proper amount of water into the pot, add a little cooking wine, add the scallion festival, put the elbow cold water into the pot, boil it with strong fire and blanch it for 2 minutes.

Step 4: Beat off the blood foam in the pot, then take it out and wash it with clear water for several times, wash off the dregs and blood foam and drain the water for later use.

Step 5: Take a wok, heat it with less oil, put the elbow in the wok and fry until it is dry (putting less oil in the wok is mainly to prevent it from sticking to the wok), and then pour in a spoonful of white wine and stir-fry the wine until it volatilizes, in order to remove the fishy smell; Pour the stir-fried elbow into the first prepared casserole, pour a can of beer, and then pour a proper amount of hot water without the elbow. Add 2 grams of salt, cinnamon 1 piece, a few pieces of fragrant leaves, 2 aniseed, 2-3 dried peppers, ginger 1 piece, and green onion 1 piece in turn, and soy sauce1piece.

Step 6: In another wok, add 20g of white sugar, boil it with less water until it is purplish red, add half a bowl of hot water (hot water is mainly used to prevent the pot from being damaged), and then pour it into the casserole for stewing elbows.

Step 7: After the casserole is covered and boiled, turn on low fire and simmer slowly for 1 hour. The length of time depends on the softness of the elbow, so as to prevent the pot from turning twice.

Step 8: When the elbow is soft and rotten, we turn off the fire, put some chicken essence to turn it over, sprinkle some fragrant chopped green onion to decorate it, and then we can eat it. If it is soup,