Chinese Food
Easy to make braised elbows
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I went to the east slope of Meizhou to eat my elbow once, so I came up with the idea of making my own elbow. So I combined the north and the south to make a braised elbow.
Cooking ingredients
Cooking Steps
Step1:Clean the elbow. Scrape the skin with a knife. Scrape off the dirt in the skin. Boil the water in the pot. Cool the elbow in the water. Boil for three or five minutes.
Step2:Stir fry sugar - put a bowl of water in the pot. Add in the crystal sugar. After the crystal sugar melts, stir continuously until the water evaporates and becomes thicker. When the sugar turns brown and starts to smoke, add a large bowl of boiling water. At this time, put in the elbow and cook for a while. Let the sugar stain on the elbow.
Step3:Prepare a large casserole. Add as much water as possible to boil it. Add all kinds of seasonings. After boiling, add the elbows and sugar.
Step4:Leave the rest to time. When the fire is over, change to a small one. About half an hour later, add water. Boiled water. Make sure the water is not over the elbow so that it tastes good. Turn it over half an hour to prevent the bottom from sticking to the bottom of the pot.
Step5:After two hours, the chopsticks can be easily inserted. The fire will take 15 minutes. Put the elbows into the plate. Another wok. Scoop up three or four spoonfuls of soup (no seasoning). Collect the juice on the fire. When you receive the quick drying, pour it on your elbow. The color is instantly red. Sprinkle sesame and shallot on the table.
Step6:Sauce - my sauce is original. Chopped pepper, mashed garlic, soy sauce, pepper oil, vinegar.
Cooking tips:The elbow is too big. So it's not to put the elbow after frying the sugar color, but to add water and then put the elbow. The same reason is that it takes time to be soft and rotten. So the casserole is the best choice. The taste of the pressure cooker is not good. There are skills in making delicious dishes.
