Rock sugar elbow: spend the winter with you(bing tang zhou zi pei ni yi qi guo han dong )

Rock sugar elbow: spend the winter with you

Introduction:

"In the cold winter, we really need to eat some high calorie food to be able to withstand freezing. So the northeast people love to eat meat, which is related to the climate, such as pork stewed with vermicelli, chicken stewed with mushrooms, white meat sausage, all kinds of hot pot... It's very popular when the weather is cold. It's really hard in winter if we don't add some heat. On the elbow bar, fragrant, hot tengtengteng, both increase heat and super appetizing, rich in collagen can also beauty drops, really "eat three" ah

Production steps:

Step 1: clean the elbow and remove the bone.

Step 2: put cold water into the pot and boil it over high fire; remove the blood and take it out. If there is any residual hair, clean it up.

Step 3: put the elbow into the casserole, add rock sugar, ginger slices, anise, cinnamon, fragrant leaves and scallion.

Step 4: pour some boiling water over your elbow.

Step 5: add soy sauce and cooking wine, bring to a boil over high heat, turn to low heat and simmer for about 2 hours; simmer over low heat for 1 hour, then add salt. (I used the casserole to cook for an hour, but I found that the elbows were not well cooked, so I poured them into the pressure cooker and pressed them for 20 minutes. Then I poured them back into the casserole and collected the juice on high fire.)

Step 6: after so many tosses, the elbow is finally good, and the kitchen is full of fragrance.

Materials required:

Elbow: 1

Rock sugar: right amount

Ginger: how many slices

Large materials: 2

Cinnamon: 2 segments

Fragrant leaves: 2 pieces

Scallion: 3 sections

Salt: right amount

Cooking wine: moderate

Old style: moderate

Note: 1, like spicy, you can put a few dry pepper. 2. When the elbow is boiled for about 10 minutes, remove the seasoning, cinnamon and fragrant leaves, otherwise the seasoning will be too strong and the meat will taste better. 3. Turn it frequently, otherwise the skin of the meat is easy to be stuck on the casserole and scorched and blackened.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Bing Tang Zhou Zi Pei Ni Yi Qi Guo Han Dong