Secret Braised Elbow

Overview

Braised elbows, this meat dish is actually easy to make. From winter to the Spring Festival, some will be braised. This time I added the old marinade. Don’t pour out the used marinade. It can always be used. Just put it in the freezer of the refrigerator. When you want to use it, you can take it out to defrost, add some seasonings, and then you can put it in. Braised, it will be very fragrant. If you make the braised elbow into a long roll, you can use plastic wrap. I use a plastic bag to roll it up, and then roll it tightly with tin foil, or roll it tightly with cloth. It is very convenient to cut after refrigeration. Take the braised elbow out of the refrigerator, cut a plate of cold elbow meat to satisfy your appetite, and mix it with a side dish. It is so beautiful.

Tags

• hot dishes
• home cooking
• private kitchen
• lunch
• dinner
• angelica dahurica
• aniseed
• bai kou
• cinnamon
• doubanjiang
• hawthorn
• light soy sauce
• lilac
• liquor
• old soy sauce
• onions
• peanut oil
• pork knuckle
• rock sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all the marinade ingredients

   

2. 2 Wash the elbows and put them into the pot under cold water. Add a little white wine to the water to remove the fishy smell

   

3. 3 After the water boils, cook until the blood from the elbows precipitates, take out the elbows, pluck off the hair and clean them.

   

4. 4 , put oil in the pot and heat until 50% hot, add rock sugar color.

   

5. 5 Add rock sugar and cook until it turns red and caramel color.

   

6. 6 Add a spoonful of water, then add a spoonful of bean paste and stir-fry until fragrant.

   

7. 7 Then add onions, ginger, bay leaves, and cinnamon and stir-fry until fragrant.

   

8. 8 Use gauze to make seasoning bags for the remaining tiny spices

   

9. 9 Put the elbows in the pot, add white wine, dark soy sauce, salt and light soy sauce to taste. Add more boiling water. It is best to add enough at one time. Do not add water in the middle

   

10. 10 Add all the seasonings, this time I added the old brine, pour it all into the electric pressure cooker and stew the elbow meat till it becomes tender

    

11. 11 Pour the cooked elbow into the wok over high heat to reduce the juice, and cook until the soup thickens,

    

12. 12 The cooked elbows are soaked in the soup to get the flavor. If the weather is hot, you can put them in the refrigerator to simmer. You can add some eggs to marinate it together, it tastes very good. Use a knife to score the surface of the cooked eggs a few times to enhance the flavor

    

13. 13 Put the delicious elbow in a plastic bag and shape it slightly according to the texture,

    

14. 14 Roll up the elbow tightly and put tin foil underneath

    

15. 15 Roll it up with tin foil, or roll it tightly with a piece of cloth, and put it in the refrigerator or freeze to cool down

    

16. 16 The elbows taken out of the refrigerator are tightly rolled together, like a large ham

    

17. 17 Slice it into big slices when eating

    

18. 18 Dip it in light soy sauce, minced garlic, or your favorite dipping sauce, and enjoy it, it’s very fragrant