Most sauced elbows are made of the front elbow, because the front elbow has more lean meat and less fat meat, so it tastes fat but not greasy. What I'm sharing with you today is the common method of sauce elbow soup in hotels. The elbow sauce made by this method is rich in sauce, fat but not greasy.

how are the sauced elbows made? My approach is: First, material selection is the key. Buy pig's boneless foreelbow from a stall with a pork business license and a stamp of "animal quarantine is qualified", and the quantity is self-determined.

2. Wash the purchased raw elbow with warm water, and put it into the existing pure cold water pot to "soak the elbow". It is appropriate that the water in the pot should submerge the elbow by 3 cm. At this time, the firepower should be larger. After the water boils, the foam and impurities float out, and continue to "soak the elbow" with medium fire. When it can penetrate the elbow with chopsticks, turn off the fire and remove it. Check whether there is pig hair on the elbow, and pull it out one by one with tweezers if necessary. 3. Make a gauze bag with good water permeability, and put aniseed, pepper, dried tangerine peel, cinnamon, fennel, ginger slices, etc. in it to tie the mouth tightly, and put it into the old soup when soaking the elbow with the half-cooked elbow. The amount of old soup is suitable to submerge the top of the elbow by 3 cm.

add a proper amount of edible salt, soybean braid sauce (according to the number of small elbows, the mouth is light and the mouth is heavy), soy sauce, oyster sauce, sugar, chopped green onion and so on. At this time, the firepower should be slightly larger. 4. If it is stewed in a pressure cooker, don't cover it first, and then cover it for fifteen minutes after the soup is boiled. 5. Switch to medium-low fire stew for 2 minutes from the time when the steam is started in the pressure cooker, and turn off the fire. When the steam pressure in the pressure cooker completely disappears and the cover is uncovered, the appearance of the elbow should be light red. Take it out and let it cool for a while, cut it into slices and serve it, and then thicken it with some three-in-one oil, so that you can eat the soft and delicious sauce-flavored elbow. There are many ways to make sauce-flavored elbow. Different materials and different seasonings will definitely make the sauce elbow taste and taste different.

Hard dishes such as elbow with sauce can be used for banquets. Because sauce takes time, it can be cooked one day in advance, put it in the refrigerator for one night, and take it out the next day to slice it directly and dip it in the sauce, which is faster. If it is used for banquets, it is not convenient for you to tear me and drag me. Before cooking, you can cut the flesh and remove the bones to make soup.