Method:Broiling




Raw material

After the pig, elbow 1, blue vegetable heart 200 grams, onion 15 grams, ginger 10 grams, cooking wine 20 grams, soy sauce 25 grams, white sugar 15 grams, monosodium glutamate 2 grams, wet starch 15 grams, soup stock 500 grams, lard 50 grams, oil 800 grams.


Manufacture

1st, the green vegetables are in a good mood long cut open. The onion slivers the section. Jiang Paisong. After the pig, the elbow governs only, gets down enters in the cold kettle the fire to boil, casts aside only the spume, suppresses the elbow with the heavy item, the capping flame cooks in a covered vessel boils bails out thoroughly ripe to the elbow, drainings the dehydration, picks off the big bone.
2nd, under the pig elbow enters burns explodes to eight prestige hot oils to assumes golden yellow, the meat is case-hardened crisp when bails out, puts in cold water to soak about 30 minutes, becomes tender the corrugation to the animal skin.
3rd, in the pot puts the soup stock, the cooking wine, the soy sauce, the white sugar, gets down enters the elbow, the onion section, the ginger fire to boil, the flame cooks crisply to rotten.
4th, in addition puts the pot in the lard 40 gram fever heat, gets down enters the blue vegetable heart to stir-fry before stewing fries, will cook elbow's raw juice bi to enter in the green vegetables pot, continues to cook to the green vegetables is thoroughly ripe, takes out the vegetable heart places in the earthen pot, the elbow places on the blue vegetable heart. In the pot the raw juice joins the monosodium glutamate, thickens soup, drenches into addition the lard with the wet starch, leaves the pot pouring namely to become on earthen pot's elbow.


Characteristic

Fresh fragrant weak, but the oil is not greasy.


Operation prompt

After the pig elbow enters the kettle boils, must use the flame to cook in a covered vessel boils, maintains the soup caldron micro boils.

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