Sauce elbow(mi zhi jiang zhou zi )

Sauce elbow

Introduction:

Production steps:

Step 1: get your elbows ready.

Step 2: seasoning.

Step 3: flower carving wine.

Step 4: scallion and sweet sauce.

Step 5: wash the elbows, put them in the boiling water, boil them in cold water and high heat, remove the blood and take them out. If there is any residual hair, clean them up.

Step 6: pour the oil into the pot, add the yellow sauce, stir fry the flavor, add the seasoning, cinnamon, pepper, onion, ginger, Zanthoxylum, fennel and garlic.

Step 7: put the cleaned elbows into a large casserole and add the seasoning just fried.

Step 8: then pour some boiling water over the elbow, add soy sauce and Huadiao wine, and simmer for about 1 hour. After adding rock sugar and salt, continue to simmer with low heat until the meat is rotten (it can be easily inserted with chopsticks), and adjust to high heat again to collect the thick soup.

Step 9: take out the hooves and put them on the plate, filter out the spices and impurities in the soup, and then pour them on the hooves.

Materials required:

Elbow: 1

Rock sugar: 80g

Ginger: 1 piece

Star anise: 5 pieces

Cloves: 10

Cinnamon: 2 segments

Fragrant leaves: 2 pieces

Scallion section: moderate

Salt: right amount

Huadiao wine: moderate

Old style: moderate

Sweet flour sauce: right amount

Note: 1. Don't remove the bone inside the elbow, it will be more fragrant. 2. Add the sweet flour sauce to make the sauce more fragrant

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mi Zhi Jiang Zhou Zi