<h1 class="pgc-h-arrow-right" data-track="1" > the elbow flower in guanzhong</h1>
1. Elbow flower meat production
Ingredients: 30 catties of fine meat, frozen pork skin.
make:
1. Rinse and thaw the frozen pork skin you bought, remove the fat oil, and cut the meat into long strips of the middle finger.
2, marinate, change the knife to add 1 packet of salt, 200 grams of five-spice powder, 1 packet of thirteen spices, 1 kg of jar cooking wine, marinate for 30--40 minutes.
3: Take a large piece of long white cloth and put it at the bottom, then put 1 to 2 pieces of pork skin (to remove good oil), and finally put it on top of the pork skin and roll up the marinated meat and tie it tightly with a rope.
4: Put a little green onion, ginger, coriander leaves and star anise in the pot, add water to flood the elbow meat tied with a rope, boil on high heat for 10 minutes, cook for 1 hour and 20 minutes on low heat, fish out the elbow flower meat, and press the elbow flower meat with a heavy object for one night.
Second, the juice water modulation
seasoning:
3 bottles of Hengshun balsamic vinegar, 5 bottles of Zilin Aged Vinegar, a little sugar, 1 bottle of Weidamei, 1 sachet of thirteen spices, 100 grams of monosodium glutamate, 150 grams of salt, 1750 grams of water.
Accessories:
200 grams of green onion, 300 grams of minced ginger, 20 grams of star anise, 10 grams of cinnamon, 20 grams of cumin, 10 grams of coriander, 10 grams of fragrant leaves, 1 catty of rapeseed oil.
Put all the accessories together, put the rapeseed oil in the pot and sauté all the other accessories, then add the seasonings, bring to a boil over medium heat, cover the lid, and let it use overnight.
Third, walking dishes:
Bottom vegetables 400 grams of sprout beans, 30 grams of wheat parsley, 10 grams of carrot slices, 5 grams of salt, 5 grams of minced ginger, 5 grams of shredded green onion, 3 grams of dried chili peppers, pour chives, ginger and dried peppers with rapeseed oil and mix well.
After setting the dishes, pour 200 grams of juice from the side, garnish with shredded green onions, red peppers and coriander.
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