Home-cooked Elbow

Name: Home-cooked Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Elbow; 1 large piece ginger; 1/2 root Green onions; delete garlic; 2 capsules Pixian Douban; delete Cooking oil; 2 tablespoons (flat) chopped green onion; 15 capsules pepper; 1 capsule star anise; delete Thirteen incense; 2 teaspoons Braised Sauce; delete Rice wine; 2 tbsp Chicken noodles

by Saifi

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

If it is troublesome, simmer directly in a wok or collect the juice in a casserole. The bean paste and braised sauce have a salty taste, so no salt is added. If there is no braised sauce, use dark soy sauce and season it with soy sauce. If your casserole is deep enough, you can stew it directly without cutting it into large pieces (mine is a Korean shallow pot, so I chopped it out because it’s not covered with a lid).
Although the name is homely, I have to say that this elbow tastes great. If you have pot friends who can eat coriander, you can sprinkle some on the elbow for more flavor. "

Home-cooked Elbow

1. Pour 1 tablespoon of braised sauce on the elbows and spread the color.

2. Chop the elbow into chunks.
If your casserole is deep enough, you can stew it directly without cutting it into large pieces (mine is a Korean shallow pot, so I chopped it out because it’s not covered with a lid).

3. Put a small amount of oil in the wok, put the elbows into the wok to fry all the skins golden brown, and then remove them.

4. Scrape and wash the elbows, use a clamp to remove the remaining hair, put it in the pot and pick it up.

5. Chop the watercress finely, smash the ginger, and cut the green onion into sections.

6. Put a little oil in the pot, stir-fry the pepper and watercress together until the oily red sauce is crisp, then add the green onion, ginger and garlic and fry until fragrant.

7. Pour all the elbows into the wok, add the chicken powder, and close the sauce over high heat. (Be careful to turn it over in the middle to avoid too much collagen to cause a muddy bottom).
Put the elbows on a plate, pour the original juice, sprinkle with chopped green onion, and serve.