Sauce Elbow
1.
Clean the elbows and remove the hair. Prepare the ingredients you need, cut the green onion, and slice the ginger
2.
Put the elbow in a pot, add water that can be used to make it, add half of the green onion, half of the ginger slice and cooking wine to boil. Cook for about 5 minutes, remove and wash
3.
Bring a pot to medium-low heat, add rock sugar, and add a small bowl of water about 100ml. Let the rock sugar be heated to dissolve and turn into a caramel color. The whole process takes 10-15 minutes. When the sugar color turns dark amber, pour in hot water immediately
4.
Prepare the spices you need
5.
Put the elbows, seasonings, and snow peas in the pot. Add boiling water until the soup can basically soak the elbows
6.
Bring to a boil on high heat, then turn to low heat and simmer, cover and simmer for more than 2 hours, turning over the elbow several times in the middle. The stew is almost soft and the water is much less
7.
In another pot, remove the elbows, transfer half of the soup, and pour in the salt
8.
Open the lid and turn on medium to high heat to start collecting the juice. Scoop up the soup every few minutes and pour it over the surface of the elbow, turn it over from time to time, pay attention to the uniformity of the color, the whole process takes about 30 minutes
9.
When the soup starts to thicken, take it out and put it on a plate for later use. Pour the soup in the pot on top and sprinkle with chopped green onion or coriander to garnish.
