[Beijing] pickled elbow

QIANZI is the most authentic flavor of Beijing people. It's not their own.It's not difficult to do this. Remove the bone from the pig's front elbow. The bone can be boiled in soup. Scrape the hair on the skin, and then put it directly into the soup to stew slowly.Why do you want sauce elbow?Because the traditional sauce elbow needs to put a small bowl of yellow sauce soup into the pot, so the elbow has the smell of sauce.Now there are many kinds of spices. You can choose what you like. For example, my sauce elbow will put two pieces of Beijing Rose fermented milk and scoop up half a bowl of fermented milk into the soup. In this way, the elbow skin from the sauce is bright and red, and the taste of fermented bean curd is like nothing, which is particularly delicious.The so-called old soup is also simple, that is, the last meal of soy sauce soup is reserved for this meal, and this meal is reserved for the next meal. After such repetition, there is always some old soup in it. But every time we have to add new soup and new ingredients. If you can't fish out the spices in the old soup, it's up to you. If you reuse them in a short time, put them in the refrigerator for cold storage; If you reuse it for a long time, put it in the refrigerator for freezing.The taste of sliced garlic is cool, but it tastes bad when dipped in vinegar. Cool elbows are enjoyable and not greasy, especially fat ones. The more you eat, the more fragrant you will be.

Main Ingredients

• pork shoulder Two

Auxiliary Ingredients

• ginger a block
• chinese cinnamon A small piece
• Sichuan Pepper A pinch
• Octagon Two
• salt A moderate amount of
• Sufu soup appropriate amount
• Rose sufu Two pieces
• The soy sauce A moderate amount of
• clean water appropriate amount
• Old soup A bowl

The seasoning of sauce elbow can be adjusted as you like. The sauce should be thicker and wider; Soaked in the soup, the pickled elbows can absorb enough flavor, and then put them into the fresh-keeping bag. In this way, the cut elbows are even fat and thin with skin.