Generally, elbows are relatively large, usually within 2-4 pounds. If there are not many people in your family, you can buy smaller elbows, about 2 pounds. If conditions permit, it is best to buy freshly cut elbows, as the taste will be the most fragrant. If you don’t have it, you can also buy chilled elbows from the supermarket, but it’s best to boil them in cold water and rinse them before cooking, and then do step 2 below.
There is usually a small amount of hair remaining on the surface of the elbow. How to deal with it? It’s better not to sacrifice your eyebrow pliers. Put your elbow on the fire and burn it quickly. The remaining hair can be cleaned up quickly.
Put the burned elbow under the faucet, rinse it and scrape it with a knife. It will be clean in no time. Now you need a big pot, put the elbows in, add ginger slices, garlic cloves and cinnamon, and start cooking the elbows. It takes about 20 minutes to cook. If possible, placing bamboo strips under the elbows can prevent sticking to the pan. If not, the same can be done by placing two pairs of chopsticks crossed.
After the elbow is cooked, apply a layer of sweet wine on the skin while it is still hot. Apply another layer after the surface is dry. Repeat three times, or once if you are lazy. Sweet wine is what everyone usually calls glutinous rice. To make your elbows beautiful and have tiger skin, smearing them with sweet wine is the key!
After the surface of the sweet wine is basically dry, prepare to fry the fried elbows. Start frying when the oil temperature reaches about 70%. Put your hand over the oil and feel a lot of heat. When frying, put the skin side down and take it out as soon as the skin of the elbow turns golden brown. There is a fuel-saving recipe for making this dish at home. Use a cylindrical stainless steel pot to fry the fried elbows. The size is moderate. Just use tongs when putting the elbows in to fry. Be careful not to get burned.
The fried elbow is this color, with the charm of sweet wine, it is red and attractive without the need to apply soy sauce.
How can Hunan people do without chili? Now the step is to prepare the chili peppers. Put a little oil in the pan, add the dried chili sections when they are cold, and slowly fry over low heat until fragrant and crispy.
Before steaming, turn the bottom of the elbow over, cut a few strips, and sprinkle salt evenly. The elbow meat is very thick, so you need to sprinkle it with salt in advance to get the flavor.
Put the fried peppers at the bottom of the bowl, sprinkle a handful of black bean sauce, put the fried elbows on top and start steaming with a lid! Steam for about 1.5-2 hours, sprinkle a little chicken essence at the end, pour an appropriate amount of oyster sauce and steam for 10 minutes! Delicious tiger skin elbow is ready!