Lucky Elbow

Overview

During the festive season, a special dish to entertain guests is the lucky elbow. This dish is not difficult to make. All it requires is patience. Slow down the fire, use less water, and use the 13-character secret of roasting pork when the heat is sufficient. You can stew the perfect big pork elbow~~~

Tags

• hot dishes
• home cooking
• chinese banquet
• lunch
• braised soy sauce
• cao guo
• chenpi
• cinnamon
• lilac
• pig elbow
• rice wine
• rock sugar
• star anise
• fragrant leaves
• salt

Ingredients

Steps

1. 1 For the pork elbow, first use an open flame to evenly burn the skin of the elbow, and then scrape it clean. (You can also ask the butcher shop owner to burn it with a spray gun when buying it to remove the odor)

   

2. 2 The required seasonings are: 50 grams of braised soy sauce, 1 bowl of rice wine (about 150 grams), 30 grams of rock sugar, 1 strawberry, 1 small section of cinnamon bark, 2 star anise, 5 grams of tangerine peel, 3 bay leaves, 3 cloves, appropriate amount of cumin, appropriate amount of green onion and ginger, and appropriate amount of salt.

   

3. 3 Crush cumin, cloves, tangerine peel, strawberries and other fine spices into the tape to prevent residue from adhering to the elbows during the firing process.

   

4. 4 Boil the elbows in cold water, skim off the foam, and boil for about 5 minutes to completely separate the blood foam. Remove and rinse thoroughly and set aside.

   

5. 5 Put a little oil in the pot, add scallion segments, ginger slices, star anise and other seasonings and saute until fragrant, then add the blanched elbows.

   

6. 6 Add rice wine and soy sauce in turn.

   

7. 7 It's best to add warm water that can basically cover your elbows. (It is best to make the pot for stewing elbows deeper so that the soup can basically cover the elbows. This will not only satisfy the need for long-term stewing, but also allow room for the water level to rise when boiling without overflowing)

   

8. 8 Cover and cook on low heat for at least two and a half hours.

   

9. 9 If the soup cannot completely cover the elbow, be diligent and turn the elbow twice during the stewing process.

   

10. 10 Add rock sugar and salt for the last 1 hour and continue to simmer over low heat.

    

11. 11 When simmering until soft and glutinous, about 1/3 of the soup remains in the pot. Reduce the heat to medium-low to reduce the juice. While the juice is collecting, use a spoon to properly pour the exposed elbows until the soup has some viscosity.

    

12. 12 Carefully take out the stewed elbow and place it on a plate. With a gentle tug, the bones will separate.

    

13. 13 Finished product.