How to make sauced elbows

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  1. Wash the elbow and use a knife to scrape off the fine hair and dirt on the elbow.If it cannot be removed, you can burn it on the fire again to remove the remaining hair on the outside of the pig skin.

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  2. Wrap the elbow carefully with cotton thread to prevent the skin and flesh from separating during cooking.

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  3.Put cold water into the pot, add onion and ginger cooking wine, and bring to a boil slowly.

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  4.Cook until the surface shrinks slightly and blood foam precipitates.Remove the elbows and set aside.

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  5. Pour the seasoning granules in the package into the stock pot and cook over high heat.

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  6. Take another pot and add an appropriate amount of Yuhuang Oil U-flavored peanut oil, and add rock sugar.

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  7. Use a shovel to quickly scatter.

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  8.The rock sugar will turn into a sauce color.Pay attention to the heat and not too much.

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  9. If a large number of bubbles appear and some smoke is produced, the sugar color is considered successful.

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  10. Pour the sugar color into the cooked soup pot; add the blanched pork knuckles, and the soup Bring to a boil over high heat, add cooking wine; turn to medium heat and cook for a while.

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  11. After one hour, open the lid and add salt, pepper and soy sauce to taste.

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  12. Cook the sauce over medium heat for about half an hour, wait until the elbow is flavorful; when the skin and meat are red, it is ready Turn to high heat to collect the juice.Let cool slightly, remove the cotton thread and serve.