Beijing sauce elbow is the most famous in Tianfu. Tianfu $ was founded in the third year of Qingganlong (A.D. 1738) and has a history of more than 200 years. It used to be a tribute of the Qing Dynasty. Tianfu sauce elbow YEATION, the auxiliary materials are of fixed origin, fresh and tidy, and carefully crafted. The product is black (red), fragrant, rotten and tender. When eating, it flows out with clear oil, but it is not greasy. Skin is as tender as lean meat. 1. Raw material formula (based on 100kg elbow): 4kg salt, 0.8kg sugar, 0.2kg cinnamon, 0.8kg Shaoxing wine, 0. Ginger 5kg, pepper 0. 1kg, star anise 0. 1kg. 2. Technological process: raw material selection and finishing-cooking-finished product, 3. Operation points: (1) raw material selection and finishing: select weight 1.75? 2. Using 25kg piglet forelegs as raw materials, the requirements are consistent in size, meat quality, skin thickness, no knife injury and complete appearance. Soak the raw materials in warm water, scrape off the oil stains on the skin, remove the residual hair with tweezers, wash and drain with clear water for later use. (2) Boiling: put the washed elbow together with the seasoning into the pot, add water flush with the meat, boil over high fire, and keep1h. After the upper soup is boiled, take out the elbow meat and rinse it with clean cold water. At the same time, remove the residue and broken bones in the soup, skim off the surface oil layer, filter the soup twice, completely remove the broken meat, broken bones and massive seasonings in the soup, pour the filtered soup into a washed pot, then put the elbow meat in the pot, cook it with high fire for 4 hours, and finally stew LH (about 90℃) with low fire (bubbles on the surface of the soup) so that the oil in the cooked elbow meat can re-penetrate into the meat. The soup stock can continue to be used.