Materials: pork elbow, scallion segments (two with ten segments), ginger slices (6-8 slices), spices (fennel 15 or a pinch, star anise 4, cinnamon 1, pepper 10, fragrant leaves 3 slices), and rock sugar (1).
Steps:
1, check the ingredients, are you ready?
2. Boil the water in the pot, put the pork elbow into the water, skim off the foam, and simmer for later use.
3. Put the rock sugar and cooking oil into the pot, simmer until caramel color, and keep stirring with a shovel.
4, stir-fry this color, pay attention to not too much oil,
5, pour 500ml of water, and then boil.
6, add spices, stir a little, let the spices soak quickly, which is more conducive to the taste.
7. Add ginger slices and shallots.
8. Add three spoonfuls of soy sauce to improve the taste, then add two spoonfuls of salt and mix well, and the soup will be dark brown.
9. Put the elbow just fished out of the water into the pot, preferably with the soup at the end of the elbow, and cook for two hours on low heat.
Finally, after cooking, you can collect the soup with a small fire, or you can serve it directly. Pour the soup on the prepared elbow to set off the surrounding blue flowers and make an absolutely delicious hard dish.
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