"Braised elbow" is a traditional large dish in the Lu cuisine banquet, and most of the first dishes of our wedding banquet here are "sea cucumber elbow" with sea cucumber. The selection of skinned and boneless pork knuckle as the main ingredient, after boiling, oiling, steaming, the finished product color is ruddy and bright, the shape is beautiful and generous, the texture is crisp and soft, the taste is mellow and not greasy, and it was rated as one of the top ten famous dishes in the "First Lu Cuisine Grand Prix" held in Shandong
1: Prepare a fresh elbow
2. Prepare the ingredients: peppercorns, fragrant leaves, red peppers, star anise, fennel, cinnamon, grass fruits, etc
3, elbow treatment (you can use the fire to bake, and then clean up)
4: Boil the elbows with water first, then boil the sugar
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5, put oil in the pot, put in the rock sugar, simmer slowly over low heat, and the color of the boiling color can become darker
6、 Put the boiled sugar into the pot and put the soy sauce, salt, sugar,
7, cut the green onion + ginger segments, wrap the ingredients in gauze, peppercorns, fragrant leaves, red peppers, star anise, fennel, cinnamon, grass fruits, etc
8: Cook on high heat for about two hours, then reduce the heat
9: After cooking thoroughly, put it in the old soup for about half an hour