Sauce Elbow

Name: Sauce Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Front elbow; 60g (A) Dry yellow sauce; 2 pieces (A) Red spicy fermented bean curd and soup; 35g (1generation) Malaysian Bak Kut Teh; Some Old soup; 4 segments Old green onion; 6 slices ginger; 1 head garlic; Some (A) Huadiao Wine; 4 Fresh Hawthorn; 4 slices Water lump

by Dazzling silk scarf

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The story behind the delicacy: When it comes to casserole, everyone is familiar with it. Using a casserole to cook soup is the most delicious, but the old casserole usually breaks after being used a few times. Moreover, it is afraid to burn it on the ground. Burst, it is very troublesome.
A few days ago I started with a Kunbo casserole. It can be burned indefinitely without breaking, it can be hot and cold without breaking, it can withstand the temperature difference of 700 degrees, and it can be used for roasting sweet potatoes, roasting potatoes, etc. It just subverts me. The cognition of casserole. I have been using this pot for grilling food a few days ago. Today I used it to make a sauce elbow, a 4.6-liter casserole, which can hold 2 elbows. It is affordable, and the stew is more fragrant. It is more delicious than any pot. , You can start with one, just like me, make the food more flavorful. "

Sauce Elbow

1. Prepare the ingredients: After buying the elbow, let the store remove the bone; soak the elbow in cold water for 2 hours, change the water several times during the period, and finally add an appropriate amount of Huadiao wine and soak for about 1 hour

2. Seasoning: Put in all the (A) seasonings and stir well. If the sauce is not enough, add some water and stir evenly; cut the green onion into sections; slice ginger; the garlic should not be broken, and the dregs should be cut twice without cutting; water bumps Cut into 0.5 cm slices; Bak Kut Teh material bag 1st

3. The elbow must be blanched in a pot under cold water, and the blood of the ribs can be forced out after it is boiled.

4. After the knuckles are fished out, try to remove all the pig hair while it is hot

5. After that, pour the already adjusted sauce

6. Apply evenly on the outer skin and inside of the elbow, and massage it thoroughly. You can put it in the refrigerator overnight

7. Put water bumps on the bottom of the casserole, so as not to stick the elbow meat directly to the bottom of the pot, affecting the taste, and the pot is not easy to brush

8. After that, put the elbow first, suppress the water bumps and old soup, and then put in an appropriate amount of hot water. The soup should be simmered with heated water to make the soup taste better.

9. Add all seasonings and Bak Kut Teh bag

10. . Cover the pot with a fire power of 1600W. After the pot is turned on, turn it to 200W and simmer for 1.5 hours.

11. When it’s not hot, wrap it in a bean-wrapped cloth. Don’t wrap it after it’s cooled thoroughly. It won’t be easy to form.

12. Tie up with rope, preferably not in plastic bags, because the air permeability is not good, let alone use it in summer

13. 2 are tied up and let cool thoroughly

14. Put it in a food bag, you can't finish it at once, it's best to put it in the freezer [Small coup: eat in the evening, in the morning, put it in the refrigerator, it is most suitable for friends from 9 to 5, come back from get off work and have meat to eat, beautiful]

Tips:
Tips for silk scarves: A>Nutmeg, cardamom, star anise, and other spices can be used without Bak Kut Teh. B> Bak Kut Teh ingredients: cinnamon, pepper, codonopsis, angelica, star anise, polygonatum, cloves, rehmannia, atractylodes, licorice, Chuanqiong and other more than a dozen kinds of medicinal materials and spices. C> The dried yellow sauce is already very salty, so there is no need to add salt. D>Dry yellow sauce is sold in the condiment section of the supermarket.