1. Wash the elbows, remove the fur on the skin, and then place them in cold water to boil over high heat. When blanching, do not cover the elbows. When the water is boiled, the color on all sides of the elbows turns white and remove them. Then rinse the foam on the elbows with boiling water. , Put an appropriate amount of salad oil in the wok, add an appropriate amount of rock sugar, and fry the sugar color over medium heat
2. Stir-fry until the rock sugar melts and the color becomes browned, put in the elbow, and fry at low heat until the skin of the elbow turns golden brown (turn over halfway)
3. Then put in the right amount of dark soy sauce, vinegar, and cooking wine
4. Then add green onion, ginger, garlic, aniseed, cinnamon, and tofu with soy sauce and stir fry
5. Put in an appropriate amount of water
6. Skim the foam after the water is boil
7. Then change to a smaller and deeper pot, and pour the elbows and soup into the deep pot
8. Let the elbows not in the soup, cover the pot and simmer for 2 hours after boiling. When it is simmered to 1 hour, add an appropriate amount of salt to adjust the flavor
9. After simmering for two hours, turn off the heat, wait until the elbow and soup are cold, put the elbow in a fresh-keeping bag
10. Then use a big spoon to scoop a spoonful of soup and put it in the fresh-keeping bag for the elbow
11. Drain all the air in the fresh-keeping bag, then seal the mouth and tie it to the outside of the fresh-keeping bag with rubber bands
12. Then put it in the refrigerator overnight, take it out and cut it before eating
13. Put the right amount of salad oil in the pot
14. After the oil is hot, add an appropriate amount of flour and stir fry until it turns into a light brown-yellow color. Serve as a shortbread
15. And then put it out for use
16. Mix flour, water, yeast, salt, and appropriate amount of salad oil. Here I borrowed a bread machine to knead the dough, and the kneading process is over.
17. Use the fermentation function to ferment for 1 and a half hours, and the dough will ferment to twice its size, take out the air, and relax for 10 minutes
18. Then take half of the dough, sprinkle some thin noodles on the chopping board to prevent sticking, then roll out the dough
19. Roll into a flatbread
20. Spread the pastry evenly on the dough
21. Sprinkle some salt and pepper noodles on top
22. Then roll it up from the beginning
23. Divide into quarters
24. Seal the cut ends of each portion to prevent the pastry from leaking
25. Then stand up and press down
26. Press it into a dough, then use a rolling pin to roll it out a little, and round it
27. After rolling, apply oil on the surface
28. Sprinkle with white sesame seeds
29. Put it in a non-stick pan (put the oily side down) and cover the pan. Start on medium-low heat
30. Seeing that the biscuits have risen, put a layer of oil on the surface
31. Turn over and continue, and fry until golden brown on both sides. In order to achieve a crisper effect, put the fried biscuits in the oven at 150 degrees and bake for 5 minutes
32. Then you can combine, open the biscuits, put the elbow meat in, and then scoop two spoonfuls of stewed elbow soup, you can start eating
