cook

China cooking senior technician, China cooking-summer senior application caterer.

Caishi seasonings

Pig's back elbow, ginger slices, scallion, pepper, fragrant leaves, star anise, cardamom, fennel, cinnamon, tsaoko, yellow wine, soy sauce, soy sauce, shallot and sugar.

Production steps

1, pork elbow in cold water and cook for 3~5 minutes. Remove the blood from the elbow and make the meat more like a kidney.

2, another pot, stir-fry the sugar color, add water to boil and then take out the pot for later use.

3. Ginger slices, green onions, about ten peppers, four fragrant leaves, three star anises, five cardamom, a little fennel, a piece of cinnamon and a tsaoko are fried in the pot. Note: pat the tsaoko before putting it in the pot.

4. After the seasoning is fragrant, pour in hot water, put the elbow into the pot, add yellow wine, soy sauce, soy sauce, shallots and sugar color, cover the pot, and stew for 20 minutes on high fire to let the fragrance of spices be completely released. Then simmer for 3-4 hours.