The most attractive place for Bai Jizhen is the stewed and sloppy elbow, which is fat and thin, and the gravy is not too fragrant. In fact, it is not troublesome to do at home, and it is more affordable and reliable. Do not stick to the pot, the ordinary pot stewed the elbow is no problem, the fire is boiled and simmered in medium and small fire for about 1 hour, pay attention to the soup, remember not to simmer on the fire, it will certainly be smashed.
Put the elbows into the boiling water and bleed the bleeding foam, remove the cold water and wash it for use. Wrap the pepper, star anise, fragrant leaves and grasses with tea bags, as well as onion and ginger.
Put another pot into a clean elbow and tea bag, add cold water that just fell into the elbow, add salt, sugar, soy sauce and chicken, simmer on a large fire, then cook in a wok for one night, the next day is the absolute skin crisp The meat is rotten and the soup is rich.
Flour, warm water, yeast powder, sugar and salad oil are kneaded together into a dough, and placed in a warm place to ferment until the original dough is twice as large.
The dough is smashed into the original dough size, cut into a dose, and each of the ingredients is kneaded into a piece, then rolled into a cylinder and flattened into a small round cake. Stand still for 20 minutes.
Put the pan on the fire, a small fire, do not put oil in the pot, put the placed noodle cake on the lid and bake it, until the cake is swelled and turned over until both sides turn to brown.
Remove the stewed elbows, take the skin and meat, knead the meat, and add some soup.
Add some green pepper to the chopped meat, and the taste will not be so greasy.
Cut off the baked noodles and put in the chopped minced meat. Baijiyu can enjoy it!