It's like a Beijing-based elbow

By VicentaLakin

It's like a Beijing-based elbow
The old Beijing Elbow is one of the popular foods, which not only tastes good but sells well, but is also very nutritious. Pork elbows have thick skins and a lot of glue and thin meat. They are often cooked with leather and fat. Slice after the slice, or an elbow clip is a stick! With this square, we can also sauce pig ears, pig hoofs, oxen bellies

Recipe Recommendations

  • pig elbow one
  • yellow sugar slices 35 grams
  • Beijing dried yellow sauce 2 tablespoons
  • sweet sauce 2 tablespoons
  • octagonal 4 capsules
  • cinnamon 1 block
  • pepper of 8
  • Jinshi soy sauce 2 tablespoons
  • garlic 6 capsules
  • clove 3 capsules
  • geranyl 2 tablets
  • nutmeg
  • huadiao wine 1 tablespoon
  • Rose tofu 1 block
  • onion
  • grass fruit one
  • dried chili of 3
  • green onion leaf 2 length
  • ginger 3 tablets

Steps for It's like a Beijing-based elbow

  • 1
    The pig's elbow was pulled clean, cleaned and dried with kitchen paper。
  • 2
    Cut the big bones with a sharp blade. Don't get all the skin out here, or you can get the shopkeeper to remove it from you when you buy it
  • 3
    Picked elbows. Big bones can stew. All you need is the elbow meat
  • 4
    Tie up the cotton line, cool down the pot, boil out the haemorrhage, fish it out, dry it up
  • 5
    The graft soup leaves the blood fuzzy, filters the impurities, falls into the container, spares
  • 6
    Get all the materials ready. Dry mayonnaise and sweet sauce one to one, evenly mixed。
  • 7
    Water pours in the pot, and when it's hot, it pours into ice sugar or yellow sugar, and it starts to taste sugar
  • 8
    And when sugar turns from big bubbles to little bubbles thick, it's ready to turn into little fire。
  • 9
    Put it in the pig's elbow quickly
  • 10
    When their elbows are smouldered with sugar, they are put in all the spices and put in the onions。
  • 11
    Add wine, smoke and, if it's light, a little old. It's time to pour in the sauce and the rose cream
  • 12
    Then we add a filtered broth that boils, and the amount of water is just two-thirds of the elbow. Then turn on the lids and cook for 1.5 to 2 hours. Just stick a chopstick in it easy. Don't make it too bad, or the finished product won't be good to slice
  • 13
    Pick up all the sauce, open the lids and gather the juice. It's better to have a juicy elbow in the soup for more than 10 hours or to get it out when it's cold. Pack it in the freezer, take it out of the freezer and untie the cotton rope。
  • 14
    Slice the thins, screech the smell! It's the first time we've left some of the soup. Next time we pour it in, it smells better

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