Tea flavored elbow
Overview
It has been raining all day. On rainy days, you should make some delicious food at home. This tea-flavored elbow is simmered for two and a half hours on low heat. The time it takes to stew the elbow is just enough to catch up on TV dramas. It is so beautiful and enjoyable!
Tags
Ingredients
Steps
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Prepare ginger slices, green onions, garlic, and elbows. After buying them, clean them and soak them in blood water.
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Add an appropriate amount of water to the pot, add the elbows, scallions, and ginger slices and boil them over high heat to remove the blood. I boiled them for about 15 minutes.
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In a separate non-stick pan, pour oil, add rock sugar and stir-fry over low heat until the sugar turns brown.
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Clean the hair on the blanched elbows, put them in a pot and roll them in sugar color.
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Pour in 200 ml of rice wine to cover the elbows and cook for 5 minutes.
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At this time, prepare the ingredients for stewed elbow, including cinnamon bark, bay leaves, peppercorns, ginger slices, garlic, green onions, dried chili peppers, a pack of marinade, and a pack of Pu'er tea.
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In a separate casserole, put a pot of water into the pot and bring to a boil, then add all the ingredients and bring to a boil.
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Then put the elbows cooked in rice wine into a casserole and bring to a boil, then reduce the heat to low and simmer for 2 hours.
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After 2 hours, the elbow has been simmered. Add dark soy sauce, light soy sauce, oyster sauce and salt. Add a little more salt, and simmer for another half an hour to let it absorb the flavor!
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Finally, put the stewed elbow on a plate, sprinkle some chopped green onion, and pour the stewed soup. The tea is fragrant, and the meaty big elbow is ready to eat, full of collagen!