Pouring sauce elbow with white large plate, the soup also filled.

1, the pork elbow many times rinse system clean, elbow and dai feng, cinnamon, pepper, ginger, salt, shaoxing wine and sugar color into the pot together. Add high heat, cook until the pork elbow out of oil; fish out and clean again.

2, the pot of broth skimming, remove impurities, filter clean.

3, again into the pork elbow, high heat to boil. Turn to medium heat, about 4 hours of cooking, and then turn to low heat, about 1 hour of simmering, to see the pot of soup thick, remove to cool.

4, the sauce elbow to change the knife and plate, you can serve.

Red steak elbow practice

Features: color jujube red, thick rotten mellow fragrance. Red steak elbow for the Weifang region's historical dishes, because of its soft, material, fat and not greasy, and rich in nutrients favored by the people. Was named "Shandong famous snacks".

Put the frying pan on a high flame, put peanut oil, seventy percent heat into the elbow meat, when the elbow is fried into persimmon red when fishing. The elbow with a stealing knife to decompose into elephant eye pieces, smeared with sugar color, skin side down in a bowl, add soy sauce, salt water, scallion segments, ginger slices, half a spoonful of broth, on the cage to steam rotten, take out and remove the scallion segments, ginger slices, placed on the pot mat.

Put the pot on the fire, add the soup, add cooking wine, monosodium glutamate, salt water, the pot mat into the steak. Meat rotten juice thick, combined into the steak plate, the remaining juice poured on the elbow is complete. Red steak elbow after two degreasing, to achieve a real fat and not greasy, lean and not faggot. It is the first choice for people who are greedy and afraid of fat.