Sauce elbow

Overview

Because I was lazy, I sauced the elbows and pig's trotters together. Hehe~~~I regretted it after sauceping them together. The taste is better if they are sauced separately~~~

Tags

• hot dishes
• shandong cuisine
• children
• old man
• dinner with friends
• winter recipes
• dinner
• candlelight dinner
• aniseed
• cinnamon
• cooking wine
• dried red chili pepper
• garlic
• haitian soybean paste
• onions
• pig elbow
• rock sugar
• cumin
• fermented bean curd
• ginger
• peppercorns

Ingredients

Steps

1. 1 Remove the bones from the elbow, spread the shaved elbow meat and bones evenly with Haitian soybean sauce, add aniseed, peppercorns, fennel, green onion, and ginger slices in order, knead and mix with hands, and marinate for a day and night

   

2. 2 Prepare the ingredients: peppercorns, aniseed, cumin, green onions, ginger slices, garlic, rock sugar, cinnamon, dried red pepper

   

3. 3 Heat a pan, pour in a little oil, when the oil is hot, pour in the prepared ingredients and stir-fry, then add a large amount of Haitian soybean paste and stir-fry until fragrant

   

4. 4 Fry the sauce until fragrant and add cold water

   

5. 5 Add cooking wine

   

6. 6 When the water is cold, add the elbow meat and bones

   

7. 7 Add about 4 pieces of Wangzhihe fermented bean curd and pour the fermented bean curd juice

   

8. 8 Simmer over medium-low heat for about 2 hours, turning the elbow meat frequently during this period, not only to make the flavor and color even, but also to prevent the bottom of the pot from sticking

   

9. 9 Immediately wrap the freshly cooked elbow meat tightly with gauze and tie it tightly with string

   

10. 10 Once cool, it can be shaped

    

11. 11 Cut into thin slices and serve