How to make elbow flowers delicious? Who can share the details?

Elbow flower is a delicious appetizer on people's table, which is made of seasoning and halogen. There are also two kinds of white halogen and red halogen. Today, I'm going to tell you about the stewed elbow flowers dipped in sauce, also called crystal elbow! 1: Prepare the elbow, soak the elbow in clear water for one day, change the water several times in the middle, keep the water clean, and carefully scrape off the residual hair on the elbow. Use scissors to cut the elbow along the inner big end, and be sure to cut it close to the bone. Then wipe your elbows with salt and cooking wine. Make it smell inside and out.

2. Treat the part where the lean meat is connected, and then cut it flat to make the whole elbow evenly distributed. When rolled up from one side, be sure to pay attention to it tightly and tie it with palm leaf thread or cotton thread.

3. Put the cold water rolled into a tube into the pot, add one onion, one ginger and two spoonfuls of cooking wine, and cook over high fire until blood comes out. Turn the heat down, keep it slightly boiling, and skim off the blood foam with a spoon.

4: Take out the onion and ginger, throw them away, then add one onion, one ginger, two star anises, two fragrant leaves, a spoonful of salt and a little chicken essence to the elbow soup pot and cook for one hour! Then soak in the soup 1 hour. Let it cool, remove the cotton thread and slice it, then add a bowl of soy sauce, balsamic vinegar, sesame oil, minced garlic and Chili oil into a small bowl to make a sauce, and serve it with an elbow.

In fact, it's not very complicated, just four simple steps, and I ate a crystal elbow with the same taste as the restaurant at home!

Elbow flower is a kind of instant delicious pork elbow which is processed, seasoned, pickled and then rolled. There are red and white bittern. Red brine is tasty and can be eaten directly after slicing, while white brine is original, that is, it is not salty. It needs to be dipped in hot dishes and eaten cold.

Main components; Five kilograms of pig's trotters and six pieces of pig's skins 30 cm square.

Ingredients; Fifteen grams of star anise, ten grams of cinnamon, five slices of fragrant leaves, ten grams of pepper, ten grams of fennel, thirty grams of ginger, fifty grams of onion, twenty grams of sugar, one kilogram of salt, eighty grams of sugar, five kilograms of broth (which can be replaced by pig bone soup) and ten meters of coarse cotton thread.

Output: 1. Clean the pigskin, rub the pig's trotters and pigskin evenly with 800g of salt, put them in a basin for pickling12h, and turn the noodles every three hours. 2. Put the pickled hooves and pigskin into a basin for amplification, and rinse them under the tap for 12 hours (water does not need to be amplified, only one cubic meter can flow for 12 hours). Third, put the washed meat and pigskin flat on the chopping board, put a proper amount of hoof meat on the pigskin, wrap the hoof meat into a cylinder with pigskin and tie it tightly with cotton thread. The stronger the better. Fourth, put a bamboo grate at the bottom of the pot, put spices into a gauze bag, put the wrapped elbow flowers in the pot, and add sugar, salt and white sugar. 5. Bring to a boil with high fire, skim off the floating foam, cook for 2.5 hours with low fire, take out and let cool.

I don't recommend putting monosodium glutamate in cooked food. It's so delicious that it masks a lot of fragrance. I hope you can refer to it, thank you.