Health effects
Zanthoxylum bungeanum: Dehumidification
Star anise: Regulate qi, relieve pain, dispel cold
Cinnamon bark: Dissipate blood stasis and reduce swelling
Ingredients
Elbow ( 1 ) | Dry yellow sauce ( appropriate amount ) |
Onions ( Adequate amount ) | Ginger ( Adequate amount ) |
Dried chili pepper ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
Anise (appropriate amount ) | Cinnamon ( appropriate amount ) |
Geranium leaves ( appropriate amount ) | Rock sugar ( appropriate amount ) |
Soy sauce (appropriate amount) | Salt ( appropriate amount ) |
Cooking wine (appropriate amount) |
Sauce How to make elbows
1.Take the elbow with onion, ginger and peppercorn cooking wine Marinate for half an hour.
2. Dry-cook the meat in an iron pot until browned.
3.Use a knife to scrape off the pig hair, and then clean it.
4.Put the elbows into a pot with cold water and blanch them.After boiling, skim off the foam.
5. Then put the elbow into the pressure cooker, put the dried peppercorns, star anise, cinnamon pepper into the material box, and Add onions and ginger into the pot together.
6. Add a few grains of rock sugar, and the stewed elbow will be bright in color.
7.Finally add soy sauce and dry yellow sauce, select the stew button on the pressure cooker and simmer for half an hour.
8. After the pressure cooker time is up, pour the elbows into the casserole, add an appropriate amount of salt and simmer.When the elbows are soft and tender, turn off the heat when the soup is ready, then add chicken essence after turning off the heat.
9. Take the elbows out and let them cool.
10. Remove bones and cut into large pieces.
11. Just install it.
Tips
Adding a few grains of rock sugar to the stewed elbow can not only adjust the saltiness, but also make the stewed elbow bright and beautiful in color.
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