How to prepare braised elbows

Handling elbows

1. Wash and drain the elbows

2. Cut one side of the elbows from the middle Cut open, but do not cut off, shave off the bones

3. A very important step, roll up the elbow with the bones removed and tie it with white cotton rope, pay attention to the appropriate tightness

4. Pour cold water into the pot and add the tied elbows

5. After the water is boiled, remove the blood and take out the elbows

Stew them

1. Ginger Slice and cut dry red pepper into sections

2. Put the small spices into a metal seasoning box and lock them up

3. Pour peanut oil into the pot, sauté the ginger slices until fragrant, add rock sugar and stir-fry Until melted

4. Add 50ML of cooking wine, 50ML of dark soy sauce, 4 tablespoons of salt, 1 teaspoon of white pepper, 800-1000ML of water, and 1 tablespoon of MSG and bring to a boil

5. Pour the juice into a casserole, add the elbows and bring to a boil

6. Add all the marinade ingredients except the wolfberry: 1 cinnamon stick, 3 bay leaves, 2 star anise, and 4 dried red peppers 3 slices of Angelica dahurica, 3 slices of tangerine peel, rock sugar, cumin, 2 slices of clove and white peony root, 5 Amomum villosum, 1 small handful of Sichuan peppercorns, 10 grams of dried longan, 2 large pieces of ginger, bring to a boil over high heat, then reduce to low heat and marinate 2 About an hour

7. When it is ready, add the wolfberry. When it feels cooked, use chopsticks to prick the thickest part. If it can be easily pierced, it means it is cooked

8. Finally, let it cool. Then remove the rope and slice it into pieces, place it on a plate and pour some marinade

9. Add 1 tsp of sesame oil, 1 tsp of homemade pepper paste, 3 tbsp of light soy sauce, 1 tbsp of vinegar, Pour 1/2 tsp of chicken essence into a small plate to make a dipping sauce