Foreword - Spring Festival is a major traditional festival of the people, and it is recorded in the Book of Poetry that every New Year, the people drink "spring wine", eat "feast" and "bless" each other to welcome the new year. Old Beijing has the custom of eating the sauce elbow of tianfu on the night of Chinese New Year's Eve, indicating the arch of the fat pig and sending blessings to the home, trying to be auspicious.
☛ Hello, everyone, I'm Mi Sandou. Today I would like to share with you the practice of elbows. Follow the method I said to make absolute fat without greasy, meaty Q bomb.
One: Buy a nice elbow at the wet market and let the boss clean up the hair, because if we get it at home, it will be very troublesome and it will not be clean. Let's go home and wash it.
Two: Elbow cold underwater pot, add green onion and ginger, cooking wine, remove fishy, boil the blood foam, fish out and wash and set aside.
Three: Cook the elbows while preparing the accessories: rock sugar, green onion ginger garlic, dried chili pepper, star anise, cinnamon, fragrant leaves, peppercorns.
Four: boil the oil, put in the rock sugar to fry the sugar color, be sure to stir-fry over low heat, because the sugar changes quickly after melting, and it will be bitter after frying for a long time. After frying the sugar color, pour it into the elbow, fully color the elbow, and pour the accessories together into the stir-fry.
Five: Add the old pump, the hot water is not over the elbow (be sure to use hot water!) ), raw soy sauce. Bring to a boil over high heat, simmer for 10 minutes, add salt, continue simmering for two hours, and turn over your elbows in between to avoid sticking to the pan.
Six: When the time comes, you can get out of the pot, and finally the most important thing is to boil the remaining soup, pour in the starch water, mix a thick juice, pour it into the elbow, and you're done.
The elbows are soft and smooth, fat but not greasy, and very delicious. Paired with a hemp cucumber very clear mouth.
Well, today I will share here, I am Mi Sandou, like what I share can be long pressed to like and pay attention, there is something wrong, please put forward more valuable comments. Thank you all, we see you tomorrow!