How to make sauced elbows: 1. Clean the elbows, add onions, ginger, a little salt, and cook in a pressure cooker until almost cooked. 2. Pull out the bones. 3. In another pot, add onions, ginger, garlic, and pepper until fragrant. Add rock sugar, soy sauce, salt, bay leaves, and nutmeg. Put the elbows in, and add the soup you just cooked the elbows in, so that the soup just covers the elbows. Just fine. 4. After boiling the pot, simmer over medium heat to absorb the flavor. 5. When there is only about a small rice bowl left in the soup, remove from the heat. 6. Prepare a strong, small food plastic bag in advance. After the elbow is cool, put it in the plastic bag and put the remaining soup into the plastic bag. Pour it into the middle of the elbow 7. This step is very important, which is to press the elbow tightly in the plastic bag until it can no longer be pressed, and then tie the mouth of the bag tightly 8. Put it in the freezer of the refrigerator, take it out after a while and slice it for consumption

What is the best stewed elbow dish: ham stewed elbow

Materials: appropriate amount of pork elbow, appropriate amount of ham, appropriate amount of shiitake mushrooms, appropriate amount of winter bamboo shoots, appropriate amount of onion and ginger, appropriate amount of clear soup, appropriate amount of water starch , the right amount of cooking wine, the right amount of chicken essence, and the right amount of sesame oil.

Method:

1. Clean the pork elbow, blanch it thoroughly, add a little cooking wine, add onions and ginger and cook, remove the bones, and slice the elbow meat.

2. Wash the mushrooms, let them grow well, and remove the stems; wash and slice the winter bamboo shoots; slice the ham and set aside.

3. Arrange the mushrooms, winter bamboo shoots, thin ham slices and elbow slices in layers.

4. Let the elbow stew soup cool, remove the oil, filter and pour it into a deep plate without passing the coded ingredients.

5. Steam over high heat for 20 minutes, then turn to medium heat and steam the ingredients until crispy.

6. Decant the soup, put it into the pot and season, add chicken essence, sesame oil, diced colored peppers and carrots, and thicken the gravy.

7. Pour the prepared soup back onto the steamed ingredients

Tips: No need to add salt. If you are afraid of saltiness, you can soak the ham in advance. After steaming, thicken the soup and season according to the saltiness.

What is the best dish to stew elbow with fennel and tangerine peel elbow soup

Ingredients: one pork elbow, green onions, cumin, tangerine peel, oysters (optional), cinnamon, bay leaves, Rock sugar, star anise, ginger slices, Sichuan peppercorns, light soy sauce, salt, dark soy sauce (optional), green onions, cooking wine, oil.

Method:

1. Pour the pork knuckle into water. Put ginger slices, ten peppercorns, a little green onion, a little cooking wine or white wine into the pot. Add the pork knuckle and cook for a while. If it smells fishy, ??take it out and soak it in cold water.

2. Heat the pot, add a small amount of oil and rock sugar, stir-fry over medium-low heat until the rock sugar melts, and turn off the heat if there is a little color. If cooked for too long, there will be a burnt smell.

3. Add appropriate amount of soy sauce and mix well, put the pork knuckle down and turn it until it is all well-coated and take it out.

4. Put the pork knuckle into the electronic pot.

5. Put all the ingredients, scallions, cinnamon, bay leaves, rock sugar, cumin, star anise, tangerine peel, ginger slices, oysters (optional), put them into the pot if you have a soup bag. If not, just put it down.

6. Add water to almost cover the pork knuckle, add salt, light soy sauce to taste, dark soy sauce is optional.

7. If there is a stew function, press the stew button instead of pressing the soup button directly. It will take about three hours to stew.