The best elbow in China? Sauce or marinade will do.

Clean the elbow and drain the water.

Slice ginger and shred dried pepper.

Second step

Cut off one side of the elbow in the middle, but don't cut it off. Scrape off the bones.

Put the small particles of spices into the metal seasoning box and fasten it.

Third step

A very important step is to roll up the boneless elbow and tie it with a white cotton rope, paying attention to the tightness.

Pour peanut oil into the pot, stir-fry ginger slices, add rock sugar and stir-fry until it melts.

Fourth step

Add cold water to the pot and prick your elbow.

Add 50 ml of cooking wine, 50 ml of soy sauce, 4 tbsps of salt, white pepper 1 teaspoon, 800 ~ 1000 ml of water and monosodium glutamate 1 teaspoon and bring to a boil.

Step five

After the water is boiled, remove the blood powder and take out the elbow.

Seawater curing

Pour the juice into the casserole and boil it with your elbow.

Step 6

Add cinnamon 1 tablet, fragrant leaves 3, star anise 2, dried red pepper 4, angelica dahurica 3, dried tangerine peel 3, crystal sugar, fennel, clove white peony root 2, Amomum villosum 5, pepper 1 teaspoon, longan 10g, ginger 2, and boil over high fire.

Step 7

When the salt water is almost ready, add medlar. When you feel ripe, stick it in the thickest place with chopsticks. If it can penetrate easily, it means it is ripe.

Step 8

Finally, after cooling, slice the rope, put it on a plate for modeling, and pour some marinade.

Step 9

Put sesame oil 1 teaspoon, homemade Chili sauce 1 teaspoon, 3 teaspoons of soy sauce, vinegar 1 teaspoon and chicken essence 1/2 teaspoons into a small dish in turn to make dipping sauce.

Cooking tips

The more difficult step of this dish is to remove the elbow bone and then tie it up. It took a long time for the bird to be fixed, and it was greasy, and it had to be filmed. What a mess! You can ask the butcher to help you remove the bones, which will save you a lot of trouble. I didn't throw away the removed bones. I'll add them next time I make sparerib soup.

The elbow must be rolled up and marinated with rope, otherwise the elbow meat will be scattered and shapeless, which is very ugly. When binding, should not be too tight or too loose. It's not easy to cook when it's tight, and it's loose when it's loose. It's just tied up and cut out. Very round and PP!

When removing blood, the meat must be cooked in cold water, and the blood will not be locked immediately after boiling water.

In fact, there are many kinds of spices for making marinades, and birds don't use them much. There are 30 kinds of marinade ingredients used in a bird recipe (including Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Rhizoma Chuanxiong, Fructus Siraitiae Grosvenorii, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Amomi Rotundus, Fructus Piperis Longi, Rhizoma Cyperi, Rhizoma Kaempferiae, really many! )。 In fact, there is no need to use too much, because it tastes a little messy. Mother-in-law uses 3-4 kinds of common spices to make marinade, cinnamon and star anise are essential, and the marinade is just as delicious!

Brine is definitely less bittern, so it's better to add some water, salt, soy sauce and spices when using it again, otherwise the brine will not be so weak, hehe!

Common sense of diet

[Cinnamomum cassia bark] Cinnamomum cassia bark is the dry bark and thick branch bark of Cinnamomum cassia bark, an evergreen tree plant of Lauraceae. It has a fragrant smell and functions similar to fennel. It is often used as a raw material with strong smell in cooking, and it is also the main component of spiced powder.

[Fragrant leaves] taste bitter and warm. It has a fresh and fragrant smell. Taking a bath with decoction of leaves can relieve pain in limbs. Mostly used for seasoning pickles or soup. In addition, clay pot rice is also widely used.

[Illicium verum] Illicium verum is the fruit of Illicium verum and is often used as seasoning. Star anise is also called fennel, because it can remove the odor from meat and add flavor to meat. The color is purple-brown, octagonal and star-shaped, with sweet taste and rich aroma, which comes from volatile anisaldehyde.

Star anise is an indispensable condiment in making cold dishes, stews and stews. Its function is not as good as other spices, and it is also the main raw material for processing spiced powder.

[Dried Chili] Dried Chili is spicy and warm, which can dispel cold and strengthen the stomach. Its color is bright red and spicy. Adding dried chilli can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

[Angelica dahurica] Angelica dahurica is the root of Angelica dahurica or Angelica dahurica in Umbelliferae. Angelica dahurica is pungent and warm; Entering lung, stomach and large intestine meridian; The aroma rises and falls; It can be used as spices and condiments, and has the function of removing fishy smell and enhancing fragrance, but it is mostly used in dietetic dishes, such as Chuanxiong, Angelica dahurica and fish head.

[Pericarpium Citri Tangerinae] Pericarpium Citri Tangerinae is the mature pericarp of Rutaceae plants and their cultivated varieties. Animal dishes are often used in cooking, such as frying, roasting, stewing and frying. It has the effects of removing peculiar smell, enhancing fragrance, refreshing and relieving boredom.

[Rock sugar] Make the juice mellow and sweet, and make the marinade redder and brighter.

[Fennel] Fennel seeds are dry and mature fruits of fennel, which are gray and shaped like rice grains. It has a strong fragrance and is often used with fennel. Fennel is one of the raw materials of spiced powder, which has the medicinal effects of appetizing, regulating qi, expelling wind and dispelling cold.

[Lilac] Lilac is the bud of lilac in Myrtaceae, which is fragrant, spicy and pungent. Lilac is pungent and warm.