Sour and spicy elbow(liao qiao san yue de ni ge suan la zhou zi )

Sour and spicy elbow

Introduction:

"It's sour and sweet, but it doesn't taste better than before. I use a lot of materials. You can't eat them all at once. Just eat the elbows. Put the rest in the refrigerator. You can make chicken, fish and bullfrog. It's very simple. "

Production steps:

Step 1: 1 elbow, let the butcher remove the bone, wash and drain the water.

Step 2: cut off the stick bone, add scallion and ginger and 1 teaspoon cooking wine into the pot under cold water, blanch the blood foam first. Then change the pot, heat 3-4 pieces of water and ginger, bring to a boil over high heat, turn to low heat, and cook for 2-3 hours when you have time to make stock.

Step 3: wash the cowpea and cut it into small pieces.

Step 4: soak hot pepper and homemade pickled ginger in Rongshan and cut them into small pieces.

Step 5: caokuo, trinaphthalene, Daliao and nutmeg are sold in the market.

Step 6: add a little more base oil into the pan than the stir fry, and heat it to 50%.

Step 7: add 2 tbsp of Douban, about 20g, over low heat, stir fry out the red oil.

Step 8: keep the medium and low heat, add the pickled cowpea, pickled ginger and pickled pepper, stir evenly.

Step 9: lower the elbow, skin up, stir fry a few times, let the material stick to the skin, and then turn over and stir fry a few times.

Step 10: add 4-6 tbsp of mash about 35g, 1 tbsp of raw soy sauce about 8g, 1 tbsp of old soy sauce about 8g, 2 tbsp of sugar about 10g, 4-5 tbsp of mature vinegar about 20g, 1 / 4 tbsp of white pepper about 3G.

Step 11: add spices. Please note that after I have done it, it's better to wrap spices in gauze.

Step 12: stir fry evenly, pay attention to turn in the middle. Stir fry until the skin is tight, hard and white. Pour in the broth and bring to a boil. Add sugar, salt or vinegar according to the taste.

Step 13: pour into the pressure cooker, add the valve, bring to a boil over high fire, blow air, then turn to low fire and press for 45 minutes. Without pressure cooker, stew in iron pot for 2 hours.

Materials required:

Elbow: 1, about 800g

Sour cowpea: 100g

Pickled chili: 200g

Pickled ginger: 200g

Douban: 2 tablespoons, about 20g

Soy sauce: 1 tablespoon, about 8g

Soy sauce: 1 tablespoon, about 8g

Mash: 4-6 teaspoons, about 35g

Sugar: 2 tbsp, about 10g

Vinegar: 4-5 tbsp, about 20g

White pepper: 1 / 4 teaspoon, about 3G

Nutmeg: right amount

Tsaokuo: moderate amount

Trinaphthalene: appropriate amount

Large material: moderate amount

Note: more material is delicious. Can not eat pepper, can be appropriate to put less. But in fact, pickled pepper is not spicy, less Douban on it. We must put vinegar, we must use mash. Mash can make elbows soft as soon as possible. The same method can be used to make fish, bullfrog, chicken wings, etc.

Production difficulty: ordinary

Technology: grilling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Liao Qiao San Yue De Ni Ge Suan La Zhou Zi