This is a very homemade dish, although the skin, but the texture is crispy, young and old.
Ingredients: 10 fresh pork knuckles (1100g/pc).
Seasoning: A material (salt 1 kg, 1 bottle of cooking wine, 500 g of soy sauce, 200 g of green onion, 150 g of ginger), 250 g of maltose, 2500 g of salad oil (about 200 g), 5 kg of soy sauce broth, 400 g of garlic puree (40 g per portion, in a small dish).
Practice: 1. Elbows with a musket until black paste, clean, add A marinade for 12 hours, fish out, remove the surface residue.
2. Put a clean pot on fire, put in water, add maltose, cook the marinated elbow for 10 minutes, drain and dry.
3. Net pot on the fire, into the salad oil, burned to 60% to 70% hot, into the elbow, deep-fried until golden brown, the back of the elbow cut, into the sauce soup bucket, low-fire sauce 1 hour, turn off the heat and simmer for 3 hours, you can change the knife, with the garlic sauce with the small ingredients on the table.
Sauce soup production: 25 kg of water, 7500 grams of pork bones, 5 kg of old chicken into the pot, boiled over high heat, and then simmered over low heat for 5 hours to the soup's flavor simmering out, fishing out the big bones with the old chicken, put 1 kg of pumping, 100 grams of rock sugar, 500 grams of salt, adjusted flavor, put the soaked seasoning packet, and then simmer for 30 minutes.
Seasoning packet production: 65 grams of cinnamon, 5 grams of cloves, 65 grams of peppercorns, cumin, fennel, dried chili peppers, 45 grams of crabapple, 50 grams of ginger, nutmeg, grass koumou, nutmeg, licorice, 35 grams of allspice, 48 grams of nutmeg, 25 grams of tangerine peel, put into a blender to break up (broken into small pieces, not too crunchy), wrapped up in the package together, soaked in water for 2 hours, you can be used to make the sauce soup.
Elbows marinated in advance:The traditional sauce marinated elbows have a problem, that is, the skin is salty and fresh, very flavorful, while the inside is all big white meat (white flavor meat, not flavorful). In this dish, we marinate the elbows in advance, so that when they are sauced in the sauce, they are flavored both inside and out.
Turn off the heat and then simmer the meat rotten: the elbow simmered on low heat for an hour is already cooked, but turn off the heat and then simmer for 3 hours, so that in the temperature is gradually reduced in the soy sauce soup to achieve from the inside out of the rotten, the dish is off the bone without losing the sinewy.
3:2:1 Garlic: Garlic is a must-have for elbows, which can add flavor and get rid of fat. But the proportion of soy sauce and vinegar must be mastered. After many tests found that the best ratio is, garlic, Donggu soy sauce, Zhenjiang vinegar ratio is 3:2:1.
Innovation: the application of this dish cooking method, you can replace the raw materials innovative dishes, for example, will be used for quail, pigeon for this dish, the effect is also very good, but it should be noted that the quail as far as possible to use the wild, domesticated quail meat is too tender, the taste is not gluten not fragrant.