[Beijing] Sauce elbow

1. Ask the merchant to help remove the bones from the two elbows and keep them for soup

2. Use a small knife to scrape off the small hairs on the elbow skin, and then clean it thoroughly

3. Take out the old soup from the freezer compartment of the refrigerator, thaw it, and because it is rich in collagen, it is always in a solidified state

4. Pour the old soup into the pot and turn it on high heat to melt

5. Pour an appropriate amount of water and add the seasonings mentioned in the ingredients to the pot

6. Put two elbows directly into the soup, skim off the foam after boiling, turn down the heat, cover the lid, and simmer slowly. Flip twice in the middle for a full flavor

7. Until chopsticks can easily pierce through the thickest part of the elbow meat, turn off the heat and soak the elbow in the soup for two to three hours without removing it

8. After removing the elbow, put it in a fresh-keeping bag, roll it into a ball by hand, tighten the bag mouth, and store it in the refrigerator for refrigeration. After it cools down and solidifies, eat it again

9. Pour the remaining soup into a large bowl, let it cool, and then freeze it in the refrigerator. The next time you use the sauce, take it out and use it again. This is called aged soup

10. Remove the elbow after refrigeration and shaping

11. After slicing, it can be consumed directly. The rubber band road, the meat is tender and fragrant, fat but not greasy, thin but not greasy. Delicate and flavorful, with a lingering aroma in the mouth. Drinking or rolling pancakes is great

Every Spring Festival, this is a big dish that mothers must make

13. With skin and meat, it tastes very satisfying

14. Hurry up and take a piece to taste