Sauce elbow(jiang zhou zi )

Sauce elbow

Introduction:

"Today's sauce elbow is very simple. Why do I always make elbows? There are two reasons: first, I do elbow fat but not greasy, color and fragrance. Second, pigskin is rich in nutrition, or beauty food. Regular consumption of pig skin or pig hoof has the effect of anti-aging and anti-cancer. Because pig skin contains a lot of collagen, can slow down the body cell aging. Eating meat skin often can make skin plump, elastic, flat and smooth, prevent shriveling and wrinkle, beautify your skin and beautify your hair. "

Production steps:

Step 1: clean the pig's elbow and remove the bone;

Step 2: blanch in boiling water for 10 minutes;

Step 3: pluck it out easily and clean it

Step 4: put the oil in the pot, add the rock sugar, stir fry the rock sugar over medium low heat, and stir fry continuously;

Step 5: turn off the fire when the rock sugar bubbles and put it into the front elbow of the pig, and hang the sugar color on the front elbow of the pig evenly;

Step 6: cover the front elbow of the pig with water, bring to a boil over high heat, and then simmer over low heat for about 2 hours;

Step 7: simmer for about two hours, the elbows are crispy and tasty;

Step 8: collect the juice over medium high fire and pour it on the elbow with a spoon;

Step 9: after the elbow meat is cooled, roll the belt meat into a cylinder, and wrap it tightly with plastic wrap;

Step 10: put it in the refrigerator for one night to make it shaped. When eating, slice it and put it on a plate.

Materials required:

Pig front elbow: 1500g

Scallion: 1

Ginger: 1 small piece

Vegetable oil: right amount

Refined salt: 2 teaspoons

Star anise: 1 capsule

Zanthoxylum bungeanum: 20

Cinnamon: 1 yuan

Caokuo: 1

Yellow rice wine: 2 teaspoons

Soy sauce: 60g

Old style: 30g

Rock sugar: 30g

Fragrant leaves: 2 pieces

Precautions: 1. Turn off the fire when the rock sugar bubbles, and put it on the pig's elbow evenly; 2. Refrigerate it in the refrigerator for one night to make it shaped, and then slice and plate it when eating; 3. It is edible for ordinary people; it should be taken carefully for those with damp heat and phlegm stagnation; it is not suitable for those with obesity and high blood fat.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: spiced

Chinese PinYin : Jiang Zhou Zi