Home style elbow(jia chang zhou zi )

Home style elbow

Introduction:

"Elbow is also a versatile food, steamed, stewed, braised, stir fried will have a very good taste, fat but not greasy, men and women eat it all ~ ~ when I was in the roadside restaurant in college, I always like to order a Dongpo elbow, a big plate, a whole elbow, a few students drink a few bottles of beer, talking about their youth's xiongchou weilue... Oh, I really miss the heartless life at that time~~ Eat heartlessly, drink heartlessly, and be happy heartlessly... This time, because there was no rock sugar in the elbow, brown sugar was used instead. Unexpectedly, the sweet taste of brown sugar was heavier than rock sugar. As a result, some Hainan yellow peppers were added to neutralize the sweet taste in the later stage. In the end, it was pretty good, spicy with a little sweet ~ "

Production steps:

Step 1: - clean the elbows. -Mix soy sauce, soy sauce, cooking wine, honey and vinegar. -Brown sugar appropriate. -Sliced scallion, sliced ginger, smashed garlic, chopped celery, folded parsley, sliced pickled red pepper, sliced dry pepper, soaked in water. -Star anise, fragrant leaves, cinnamon and meat.

Step 2: - clean the elbows. -Sauce: mix raw soy sauce, soy sauce, cooking wine, honey and vinegar. -Brown sugar appropriate. -Sliced scallion, sliced ginger, smashed garlic, chopped celery, folded parsley, sliced pickled red pepper, sliced dry pepper, soaked in water. -Star anise, fragrant leaves, cinnamon and meat.

Step 3: brush the elbow with sauce and marinate for 40-60 minutes.

Step 4: steam the pickled elbows in the steamer for about 1 hour until the chopsticks are inserted into the bloodless water.

Step 5: take out the steamed elbows and dry them. Fry them in hot oil until the meat is curled and golden. Take out the oil. This step must pay attention to cover with the pot cover, because it will splash a lot of oil and water particles, beware of scalding!

Step 6: put the right amount of water in the pot, about the amount just over the elbow, and add the spices.

Step 7: put the fried elbows into high heat and bring to a boil. Turn to low heat and simmer slowly for about 30 minutes until the meat is soft and rotten. Take out the meat and cut it into pieces.

Step 8: add a small amount of soup, brown sugar, pickled pepper, stir fry until thick, pour on the elbow, sprinkle celery and parsley on the plate.

Materials required:

Elbow: About 500g

Scallion: 1

Celery: 1

Coriander: 1

Dry pepper: right amount

Ginger: 1 small piece

Garlic: 2 cloves

Pickled red pepper: 1

Soy sauce: 2 teaspoons

Soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Honey: half teaspoon

Brown sugar: 1 teaspoon

Star anise: 1

Fragrant leaves: 2 pieces

Cinnamon: 1 slice

Vinegar: 1 teaspoon

Note: P.S.1, do not like sweet can not put sugar. 2. Be sure to protect yourself from scalding when frying elbows. 3. If you like spicy, you can add minced spicy millet.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jia Chang Zhou Zi