Secret sauce elbow(mi zhi jiang zhou zi ru wei bu san de qiao men )

Secret sauce elbow

Introduction:

"Beijingers like to eat sauce elbows, especially Tianfu sauce elbows. Every February, when the second dragon looks up and the beginning of spring comes, the sauce elbow in the spring cake is the protagonist. If you want to eat the authentic sauce elbow of Tianfu, you have to queue up early. If you go late, there will be no more. Of course, you can't always eat Tianfu. It's more interesting to cook by yourself. In the hot summer, take out the sauce elbow from the refrigerator, cut a plate of cold pork elbow, mix a small dish, and have a bottle of iced beer. That's a beautiful day. "

Production steps:

The first step: pick the elbow to pick up the upper part of the hair, scrape the dirty stuff with the kitchen knife, cut the elbow with the sharp tool, take out the big bone inside, add sweet sauce, thirteen Xiang, ginger powder, Baijiu, apply evenly and pickle for 1 hours.

Step 2: Sauce: pepper, star anise, clover, cinnamon, fennel, Beijing sweet sauce, rock sugar.

Step 3: put the pickled elbows in a cold underwater pot, boil the water until the blood of the elbows comes out, take out the elbows and wash them with warm water.

Step 4: heat the oil in the pan to 50%, add rock sugar and heat until it turns red and brown.

Step 5: first cook in a spoonful of water, and then add 1 spoonful of sweet sauce, and then add onion, ginger, pepper, star anise, geranium, cinnamon, fennel to stir fry the flavor.

The sixth boiling water boiling pot is to add pork into the pot, add Baijiu, stir fried soy sauce, boiling water (add more boiled water, preferably add up once a day, do not add water in the middle).

Step 7: cover the pot and simmer over low heat.

Step 8: during the period, turn the elbow over to stew, turn it several times to make it fully tasty.

Step 9: cook until the soup is thick, then turn off the fire and soak in the soup for a night. In hot weather, you can simmer in the refrigerator.

Step 10: wrap the simmered elbow tightly with plastic wrap, and then put it into the refrigerator to cool thoroughly.

Step 11: press the elbows out of the refrigerator tightly together.

Step 12: slice when eating, dip in soy sauce, minced garlic and spicy oil. Enjoy it

Materials required:

Pig elbow: 1

Pickled meat: 2 teaspoons

Thirteen spice powder: right amount

Ginger powder: right amount

Baijiu: moderate amount

Sauce: right amount

Star anise: 2

Fragrant leaves: 4 pieces

Fennel: right amount

Cinnamon: 1 small piece

Rock sugar: right amount

Soy sauce: moderate

Dried hawthorn tablets: appropriate amount

Salt: right amount

Beijing sweet sauce: 1 teaspoon

Cooking wine: moderate

Scallion: right amount

Ginger slices: right amount

Note: 1. Blanch elbow must be in cold water. 2. Add boiling water to the elbow stew. 3. Add enough water at one time, and don't add water in the middle. 4. Usually the elbow is uncooked, tied into a roll and then sauce, this is the sauce is good and then tied, in order to make the elbow taste better. It is no problem to tie it with preservative film.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Mi Zhi Jiang Zhou Zi Ru Wei Bu San De Qiao Men