Sauce elbow is a very hard dish, and the big meat elbow sold outside is not cheap, so it is both economical and clean to cook it yourself. Let me share with you the practice of big elbow.

Ingredients: a big pig elbow.

Accessories: star anise, cinnamon, fragrant leaves, Amomum tsao-ko, tangerine peel, fennel, Amomum tsao-ko, pepper, dried pepper, ginger slices, shallots, white sugar, cornstarch, soy sauce, soy sauce, oyster sauce, chicken essence, salt, diced red pepper and white sesame.

1: Buy a fresh pork elbow from the market, wash it, then burn the skin and some fine pig hair with fire, and wash it again to clean and tighten sebum.

2: Boil water in the pot and put pork elbows, ginger slices and shallots. Blanch the cooking wine together to remove the fishy smell and floating foam. Blanch it for five minutes, remove it and wash it with cold water for later use.

3: Add a little oil to the hot pot, add a tablespoon of white sugar, and a little more white sugar can stir-fry a little more sugar color, which makes the color of the pig's elbow more attractive. Stir-fry slowly with low fire to avoid burning the pot. Stir-fry the jujube red and add a bowl of boiling water for two minutes to finish the sugar color.

4: put the pork elbow into a fried brown pot, add appropriate amount of water, add 1g of pepper, 2g of salt, 2g of chicken essence, 3g of soy sauce and 5g of oyster sauce, and color it with soy sauce, then add an octagonal, a small piece of cinnamon, three pieces of fragrant leaves, one piece of dried tangerine peel, ten pieces of fennel, five dried peppers, seven or eight pieces of pepper, and one piece of Amomum tsaoko, and boil over high fire to turn to a small fire.

Try to choose the front elbow when choosing the pig elbow. The front elbow has more lean meat and smaller bones, and the meat is tender. The back elbow has less lean meat and bigger bones. Just pay attention when buying it.

Clean the elbow, put it into the pot with cold water, add five or six pieces of ginger and a spoonful of cooking wine, boil it with strong fire to skim the bleeding foam, cook it with strong fire until the pork can be inserted with chopsticks, take it out and clean it with cold water.

When stewing elbow, cutting a few slices of lemon and adding them can not only help to decompose the fat in the meat, but also make the stewed meat not greasy and more delicious, and also shorten the time for the elbow to ripen.