The method of stewing elbow

Ingredients and materials

1 elbow

A small amount of ginger slices

1 fennel, cinnamon, and fragrant leaf each

A little oil

3 tablespoons of salt

A little cooking wine

A little fuel consumption

Moderate amount of fresh soy sauce in June

The method of stewing elbow

1. Prepare an elbow, which is the front foot

2. Then rinse with water and put it in a basin

3. Use a toothpick to poke the elbow skin, evenly apply a layer of June soy sauce, and marinate for 10 minutes

4. Put a little oil in the pot, add the elbow, and fry the skin until crispy

5. Then put the fried elbow into a pressure cooker, add salt, cooking wine, oil, June soy sauce, ginger slices, fennel, cinnamon and fragrant leaves

6. Add an appropriate amount of water

7. Boil on high heat for 1.5 hours, you can turn off the heat halfway and flip over the dough to continue cooking

8. After cooking, poke with chopsticks until it penetrates

9. When serving, you can cut it into slices one by one

Tips

1. When the elbow goes into the water, I first use a toothpick to poke the surface, and then apply soy sauce to marinate it for easy flavor

2. Fry the elbow for a crispy crust

3. If the elbow is too large, place it in a pressure cooker for easy and even heating. Turn off the heat halfway and flip over

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4238.html