Today I will share with you the knowledge of sauce elbow, which will also explain the home practice of sauce elbow. If it happens to solve the problem you are facing now, don’t forget to pay attention to this book Stand up, let's start now! List of catalogs in this article: 1. How to make authentic sauced elbows 2. Home-style recipes for sauced elbows 3. How to make sauced elbows , Serve on a plate of chili oil and eat immediately. 2. The pork knuckle prepared with the required ingredients in advance can allow the store to help deal with the fine hairs on the surface in advance. Put the elbows into the pot, add an appropriate amount of cooking wine and blanch them for later use. Put the blanched elbows into the pressure cooker, and add the seasoning prepared in advance. Add 4 tablespoons of June fresh bean paste. 3. Wash the elbows, and scrape off the fine hair and dirt on the elbows with a knife. Wrap the pork knuckle in the skin and tie it with cotton rope. Put the elbow in cold water in the pot, and blanch the water to make the blood foam in the elbow spit out as the water temperature rises. 4. Put the elbow skin down on the gauze bag. Roll up the elbow and tie the elbow with cotton thread. 1 Put the tied elbow in the refrigerator overnight, and take out the elbow to remove the stitches the next day. 1 The dismantled elbow is cut into thin slices. 1 To make chili oil dipping sauce, mince raw garlic, add salt, and put coarse chili powder into a bowl. 5. Wash the elbows, remove the pig hairs on them, soak in water for 1 hour, then blanch them in cold water until the elbows change color and remove. Heat a frying pan, add cooking oil, add all the dried spices, and fry over low heat until the spices turn brown. The home-style practice of sauced elbows 1. Put the elbow meat and big bones in the pot, add light soy sauce, wine, cold water (the amount of water reaches 2/3 of the elbow), boil on high heat, turn to low heat, cover and simmer for 60 minutes, then open the lid Sauce for 30-40 minutes until the chopsticks can be inserted into the lean meat. Take a gauze bag (large soup bag), put the elbow skin down on the gauze bag. 2. Wash the elbows, and scrape off the fine hair and dirt on the elbows with a knife. Wrap the pork knuckle in the skin and tie it with cotton rope. Put the elbow in cold water in the pot, and blanch the water to make the blood foam in the elbow spit out as the water temperature rises. 3. Ingredients: 1-2 pork knuckles, appropriate amount of onion, ginger, garlic, green pepper, soy sauce, vinegar, chicken essence, star anise, cinnamon, pepper, and bean paste. Prepare the ingredients. After buying the pork knuckle, prepare the marinated seasoning first. There are star anise, cinnamon, and pepper. If you like spicy taste, you can also put some pepper. 4. Sauce elbows Clean up the elbows, add scallions, ginger, and a little salt, and cook them in a pressure cooker until they are almost cooked. Take out the bones and start another pot, put green onion, ginger, garlic, and peppercorns to burst out the fragrance, add rock sugar, soy sauce, salt, bay leaves, nutmeg, put the elbows in, add the soup that has just boiled the elbows, it is good that the soup has just covered the elbows. 5. The pork knuckle prepared with the required ingredients in advance can allow the store to help deal with the fine hairs on the surface in advance. Put the elbows into the pot, add an appropriate amount of cooking wine and blanch them for later use. Put the blanched elbows into the pressure cooker, and add the seasoning prepared in advance. Add 4 tablespoons of June fresh bean paste. 6. Rinse the pork knuckles several times, and put the knuckles, fennel, cinnamon, pepper, ginger, salt, Shaoxing wine and sugar into the pot. Increase the heat and cook until the pork knuckle comes out of oil; take it out and clean it again. Skim the broth in the pot, remove impurities, and filter clean. Add pork knuckle again and bring to a boil over high heat. How to make sauced pork knuckles 1. How to make sauced pork knuckles 1 Ingredients: 1 pig's hind elbow, appropriate amount of green beans, appropriate amount of salt, appropriate amount of rock sugar, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, appropriate amount of star anise, appropriate amount of pepper, appropriate amount of cooking wine, Appropriate amount of grass fruit, appropriate amount of fragrant leaves, appropriate amount of pepper. Method: Wash the elbows, and scrape off the fine hair and dirt on the elbows with a knife. 2. The pork knuckle prepared with the required ingredients in advance can allow the store to help deal with the fine hairs on the surface in advance. Put the elbows into the pot, add an appropriate amount of cooking wine and blanch them for later use. Put the blanched elbows into the pressure cooker, and add the seasoning prepared in advance. Add 4 tablespoons of June fresh bean paste. 3. Remove the hair on the pork knuckle and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and sliced ginger, blanch the pork knuckle for 3 minutes, take it out and rinse with cold water before picking it up. Remove the heads and tails of shallots, wash and cut into sections. 4. Steps: Roast the pork knuckles until the skin is golden yellow, soak them in cold water and remove them, make a cut on the bone of the elbows, put them in a boiling water pot and blanch them for a while, remove them; wash the green onions and cut them segment; wash and slice ginger; mince garlic for later use. This is the end of the introduction of the sauced elbow. Thank you for taking the time to read the content of this site. Don’t forget to search for more information about the homemade sauce and the sauced elbow on this site.