"Wu Ren Ginger Sauce Elbow Stew"

Wu Ren is from a restaurant in a town in Neijiang, Sichuan (please forgive me, headline friends, I can only say this if you are a foodie, everyone understands) Owner and chef. In a certain town, or the surrounding towns, when Wu Ren and Wu Ren's elbows are mentioned, it must be a household name, known to all women and children. What is the reason for this? Because the "Wu Ren" brand elbow developed and stewed by Wu Ren is so famous. In the local area, Wu Ren elbow is basically a must-have gift when treating guests and giving gifts. People are proud to eat Wu Ren elbow. Wu Ren's elbow was taken outside the province and abroad. 1. Preliminary processing:

1. Choose fresh pork knuckles weighing about 1 kilogram, first use a flamethrower to burn off the hair (you can also use tweezers to pull it out), and then scrub with steel wool to remove black impurities on the skin. Then rinse well.

2. Make a few cuts in the middle of the elbow.

3. Blanch. 2. Cooking process (taking 20 elbows as an example):

1. Pour 25 kilograms of water into a stainless steel soup bucket and bring to a boil, add 10 star anise, 20 bay leaves, 150 grams of green onions, and ginger. 350g slices, blanch the elbows in water and cook over high heat for about half an hour, then change to medium heat and cook for 1 hour, then change to low heat and cook for about 1.5 hours. After stewing, soak it in the soup for a few more hours to make it taste better.

2. Heat an iron pot, pour 2kg of rapeseed oil, fry until 70% hot, add 6.5kg of Pixian bean paste, fry for about 10 minutes until red oil comes out, add in thick chili pepper Stir-fry 1.2kg of noodles and 2kg of minced ginger over low heat for about 8 minutes. Add 1.5kg of minced ginger, 2.5kg of rice vinegar and 4kg of rock sugar. Boil the pot for about 5 minutes and turn off the heat.

3. When eating, pour the soup on the skin of the elbow. Pour about 250 grams of cooked soup on one elbow. 3. Special Tips:

The key to making ginger elbow is the heat of stewing, the second is making the soup, and the third is the flavor. The biggest feature of this elbow is that it highlights the taste of ginger, which can remove the odor and relieve greasiness.

When stir-frying the sauce, the ginger needs to be added to the pot twice. After the first addition, it needs to be stir-fried for a long time to enhance the flavor. However, the long-term stir-frying makes the taste of ginger more crispy. The second addition of ginger is just right. Make up for its shortcomings in taste