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Main and auxiliary materials and seasonings used

Main and auxiliary materials and seasonings used

1: elbow, onion, ginger.

2: salt, chicken essence, dried pepper, star anise, angelica dahurica, galangal, kaempferia kaempferia, fennel, cardamom, tsaoko, citronella, cinnamon, fragrant leaves, clove, nutmeg, fragrant sand, white wine, maltose and crystal sugar.

The manufacturing method is as follows:

The manufacturing method is as follows:

1: First scrape the hair off the elbow with a blade.

2: Add water to the pot, add maltose after the water is boiled. After the maltose is boiled, put the elbow in and cook for about 2 minutes to color it. Take it out after coloring.

3: Add a lot of oil to the pot, burn the oil to about 60% heat, and fry the elbow in the pot.

4. Put a lot of water in the pot, then add salt, chicken essence, Chinese liquor, dried pepper, star anise, angelica dahurica, galangal, kaempferia kaempferia, fennel, cardamom, Amomum tsaoko, citronella, cinnamon, geranium, clove, nutmeg, fragrant sand and crystal sugar. After the water is boiled, put the elbow in, cover the lid after the fire is boiled, turn down the heat and cook for 70 minutes, and insert it with chopsticks. If you feel that the inside of your elbow is still hard, continue to cook.

Matters needing attention

Matters needing attention

When frying the elbow, put the elbow in the pot, hold the lid in one hand and turn it over with the spatula in the other hand to avoid being scalded by hot oil.

When buying elbows, the front elbows look good.

Anterior elbow

Posterior elbow