Picking up elbows
Overview
The dish of braised elbow is red and bright in color, tastes fat but not greasy, lean but not greasy, and is mellow and delicious. From ancient times to the present, whether it is the era of material scarcity or the current era of material abundance, braised elbows have been an indispensable dish in festive family banquets and birthday banquets.
Tags
Ingredients
Steps
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Ingredients: Pork knuckle
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Wash the elbows, put them into a pot of cold water, add cooking wine and bring to a boil to remove the odor. Take out the elbows and wash them.
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Put the processed elbow into the pot, add onion, ginger, aniseed, cinnamon, soy sauce, cooking wine, dark soy sauce, rock sugar, salt, add appropriate amount of water and simmer.
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Bring to a boil over high heat, then reduce to a simmer.
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Simmer until the elbow can be pierced with chopsticks. Remove and set aside.
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Pour the original soup over the elbows and steam them in a steamer until the elbows are tender.
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Pour the steamed elbow soup into the wok, add starch to thicken it, and pour it over the steamed soft elbow.
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Prepared elbow steak
