2 pork elbows
Supplementary Ingredients
Sugar
2 tablespoons
Maintaining Wine
2 tablespoons
Lao Soya Sauce
2 tablespoons
High-altitude White Wine
1 tablespoon
Salt
Moderate
Scallion, Ginger and Garlic<
Moderate
Curd (red)
2 small pieces
Sweet Noodle Sauce
2 tablespoons
Nutmeg
1pc
Scented Leaf
4-5 slices
Cinnamon Pear Pear Paste
1 small piece
Dashi Seasoning
2pcs
< p>Cumin1 handful
Pepper
30 grains
Sauce elbow flower practice
1.
1, elbow washed, remove the pig hair;
2, the pot of cool water, put the elbow, boiled to remove the froth;
3, elbow fished out of hot water rinsed clean to control the water, and then carefully Use tweezers to remove the residual pig hair;
4, with a knife to the elbow from one side of the cut, in order to better taste;
5, frying pan on the fire, put a little water, add sugar stir fry on low heat until the sugar turns golden;
6, rushed into a bowl of boiled water, that is, into the sugar-colored water;
7, the sugar-colored water poured into a large pot, add the right amount of boiled water, and then into the elbow;
8, the sugar-colored water, add the elbow;
9, the sugar-colored water, and then put the elbow;
9, the elbow, and then the elbow, and then the elbow.
8, add green onion, ginger, garlic and all the spices, add curd and sweet noodle sauce, then add cooking wine and white wine, and finally add dark soy sauce;
2.
9, high heat boil, turn to low heat, 1 hour after adding salt;
10, add salt and then stewed for 1 ? hours, until the elbow is soft and rotten, the middle of the elbow gently turn a few times, to prevent the paste pot;
11
11, take out the stewed elbow while it is still hot, remove the bone, the elbow is very soft, the bone is very easy to take out;
12, put the elbow meat skin side down on the plastic wrap, roll it up while it is still hot, be sure to roll it up tightly;
13, rolled up elbow cooled down and then put it into the refrigerator for a few hours to slice and eat.