Sauce Elbow
1.
Pull the two front elbow knives apart to remove the bones and use them for other purposes
2.
These are two front pork elbows. Use a knife to shave off the hair on the skin and clean it.
3.
When one is opened, it is a whole piece, and when it is cooked, it becomes a whole piece again.
4.
A bowl of old soup, take it out of the refrigerator
5.
Dig the block with a shovel, put it in the pot, add an appropriate amount of water, and melt it on the fire
6.
Then add an appropriate amount of star anise, pepper, bay leaves, dried ginger, salt, soy sauce
7.
Put two pork knuckles into the soup
8.
After the soup is boiled, color the elbow meat on both sides, cover the lid and simmer slowly
9.
You can easily pierce it through with chopsticks, then turn off the heat and soak in the pot until it is warm
10.
Take the elbow out of the pot and form it into an elbow shape. Put it in a fresh-keeping bag. Turn the bag so that there is no gap between the elbows. This way the elbows will be more complete. Then put them in the refrigerator for a few hours.
11.
The refrigerated elbows are already very strong
12.
Cut into large slices, which can be eaten directly or dipped in vinaigrette according to taste
13.
Isn't it tempting
14.
Can be eaten with vinegar and garlic sauce
Tips:
The elbow is delicious after removing the bones; the cooked soup is left, the seasoning inside is not filtered, and then stored in the refrigerator to become an old soup; when using again, add water and appropriate seasoning; the elbow can be easily pierced with chopsticks You can turn off the heat and soak in the pot until it is warm. One is to absorb the flavor, and the other is to easily weigh the meat into an elbow shape with your hands and place it in a fresh-keeping bag.
