Elbow is a classic "hard dish". In many places, it can be used as the grand finale of banquets and is deeply loved by everyone. There are many ways to cook elbows, such as stewing and stewing brine, and some of them need two stews and one stewing, which is more troublesome, and it will be very difficult for ordinary families to do it. In fact, you can make a braised elbow. The chef will teach you a recipe for braised elbow, which is soft, glutinous, fragrant and tender, good-looking and delicious. Let's talk about the detailed method below.

The first step is to prepare a front leg elbow (with more gum, lean meat and not greasy fat). When buying, try to get the vendor's boss to help remove the bones, then turn out the inside of the elbow, soak it in water for about half an hour, rub it and wash away the blood. Scrape the dirt off the pigskin. If there is pig hair, burn it with fire, then scrape it clean, or blanch it for a while before pulling it out.

Prepare another cotton net bag and put the elbow in it. If there is no net bag, prepare a pin to put on the line, put the meat of the elbow in, and sew up the skin of the elbow with a needle, as shown in the above picture. The purpose of this is that when marinating, the elbow can maintain a complete shape, the pigskin is not easy to fall off and break, and the meat inside will not be soft and rotten.

Step 2: Prepare a pot, pour water into it, put the sewn elbow into the pot with cold water, cut a few slices of ginger and pour a little cooking wine to remove the fishy smell. Bring to a boil in medium heat and blanch for about 2-3 minutes to remove. Then check the pigskin. If there is residual pig hair, it will be removed with a clip, which is very easy to use.

Step three, Prepare spices: 30g of star anise, 30g of fennel, 0/5g of dried tangerine peel/kloc-,0/5g of cinnamon/kloc-,0/5g of Siraitia grosvenorii/kloc-,0/5g of kaempferia kaempferia/kloc-,0/5g of Flos Magnoliae/kloc-,and 0/5g of white pepper/kloc-. Kloc-0/0g, Amomum tsaoko10g (seeded), vanilla10g, Senecio scandens 5g, nutmeg 5g, Amomum tsaoko 5g, Amomum nutmeg 5g, cardamom 5g, licorice 5g, Gan Song 5g, long pepper 5g, clove 3g, and radix aucklandiae 2g. Those who like Chili peppers can put them according to their own tastes.

One * * * is 24 kinds of spices, which is 250g after all the spices are prepared, and can be used in a large pot of 35kg-50kg. This is a comprehensive proportion of spices. If you are interested, you can collect it, whether you open a shop or make it yourself at home. If you open a shop, try to complete it at one time. If you use it for ordinary families, you should try to complete the first few kinds of monarch materials and minister materials, and the latter ones will have little impact.

Step 4, soak the spice in warm water 15 minutes, wash off the floating ash, put it in a pot, and add the broth (if not, you can use clear water). Bring the fire to a boil for 15 minutes, and turn to medium heat to cook the color. Take another pot, pour a little oil and rock sugar, stir-fry the caramel color with low heat, and when a large number of golden bubbles appear, pour hot water, stir well, and then pour it into the brine pot.

Step 5, then put the blanched elbow into the pot and start marinating. Boil for about 50 minutes on high fire, and then simmer for about half an hour on medium fire/kloc-0. Add a proper amount of salt to taste, continue to cover and stew for more than half an hour until the soft glutinous rice is palatable. You can also marinate it directly, turn off the fire and stew it for two hours, and then boil it over high fire to remove it.

The braised elbow made by this method is soft and tender, rosy and beautiful in color, beautiful and delicious. The above is the detailed method. In addition, regarding the color, it needs some cooking skills to stir-fry the sugar color. Novices can directly color it with soy sauce. If they can buy red rice flour, the effect will be better, and it also has the effect of appetizing and helping digestion.

Finally, once again, don't pour the remaining brine after the brine is ready. Filter out the spice residue and minced meat inside, then boil it for 10 minutes, take out a part, pour it into a basin, let it stand and cool, and then put it in the refrigerator to freeze it, so that it can be used again next time. Ok, that's all. The spice formula should be collected. If you are interested, you can do it at home.