Cooked Elbow
1.
Soak your elbows in cold water and pull out the bleeding.
2.
Add water to the boiling pot, and blanch the elbows in the pot when the water is cold. After boiling, blanch the froth until the froth turns white, and remove the elbow to drain.
3.
Brush the elbows with soy sauce for color.
4.
Heat the pot, add a little oil, and put the elbow into the pot.
5.
Stir-fry with honey.
6.
Stir fry with chopped green onion and ginger.
7.
Add boiling water, add soy sauce and light soy sauce after boiling.
8.
Stir-fry and pour into the pressure cooker, 30 minutes after boiling.
9.
Remove the bones after being out of the pot. I pressed it for a longer time, the flesh and blood had been separated, and the bones were taken out by hand.
10.
From the frying pan, put the green onion, ginger, garlic, and sesame pepper into the pot and stir fragrant.
11.
Stir-fry with bean paste.
12.
Add soaked red hot pepper and stir fry.
13.
Stir-fry the elbows in the pot.
14.
Add the original soup, salt, and burn.
15.
Reduce the soup, turn off the heat and add honey.
16.
Stir-fry evenly and serve.
Tips:
1. The time is flexible, just look at the cold water without blood. I bought this elbow in the supermarket. It was very clean. After soaking for an hour, I hardly saw any blood.
2. The time of the pressure cooker depends on the specific situation. It is best to press it until it is boneless.
