1. For pork elbow, first burn the skin of the elbow evenly with an open flame, and then scrape it clean (you can also ask the butcher to burn it with a spray gun when you buy it to remove the peculiar smell)
2. The required seasonings: 50 grams of braised soy sauce, 1 bowl of rice wine (about 150 grams), 30 grams of rock sugar, 1 grass fruit, 1 small piece of cinnamon, 2 star anise, 5 grams tangerine peel, 3 bay leaves, 3 cloves, cumin Moderate amount, appropriate amount of green onion and ginger, moderate amount of salt
3. Put fennel, cloves, tangerine peel, grass fruit smashed, and other fine spices into the material belt to prevent the residue from attaching to the elbows during the firing process.
4. Bring the elbows to a boil in a pot of cold water, skim off the foam, boil for about 5 minutes to make the blood foam completely precipitate, remove and rinse off.
5. Put a little oil in the pot, add the spring onion, ginger, star anise and other seasonings until fragrant, and add the blanched elbows.
6. Add rice wine and soy sauce in turn.
7. It's best to warm the water to no more than the elbow. (The pot for stewing the elbows should be deeper, and the soup should be basically no longer than the elbows, so that not only can it meet the long-term stewing, but also there is room for the water level to rise when boiling, and it will not overflow)
8. Cover the lid and use a small fire for at least two and a half hours.
9. If the soup can't completely cover the elbows, let's be diligent and need to turn the elbows twice during the stewing process.
10. Add rock sugar and salt for the last 1 hour, continue to simmer on low heat.
11. When the stew is soft and waxy, about 1/3 of the soup is left in the pot. Change the heat to medium and low heat to collect the juice. While collecting the juice, use a spoon to pour the exposed elbows properly until the soup is slightly viscous.
12. The stewed elbows were carefully taken out and put on a plate, and the bones were separated with a gentle pull.
Tips:Finally, I babbled about the choice of elbows. Many people may not be able to distinguish the front and back of elbows. I can summarize it in a simple sentence: the front elbows are thin and the muscles are small, and the back elbows are thick and fat. The front elbows are small and the back elbows are slightly larger.
