Fangzheng zhuheba elbow

Braised elbow in Fangzheng Zhuhe is a dish left over from the ancestors of a surname Ren. At first, I just cooked my elbow on holidays, shaved my bones and sliced it, and removed some salt and soy sauce. By 1979, with the continuous improvement of people's living standards, the frequency of eating elbows was also increasing, and the types of ingredients were also increasing, which gradually evolved into today's elbows. In 1985, Ren Jia opened a restaurant, and grilled elbow was put on the table as a dish. Because of its delicious taste, more and more people ate it, which spread widely in society. Now in Harbin county, Daxing 'anling and other places are famous. The production method is as follows: take 2kg raw elbow, 1kg soy sauce, 300g vinegar, 2g salt, 10g aniseed, 10g pepper, 1kg white sugar, 5g monosodium glutamate, 1 tbsp cooking wine and 3kg water, soak the elbow, wash it, change the knife, put it in the pot with the ingredients, let the elbow be completely immersed in the soup, and then boil the soup with slow fire for about 2 hours. The whole dish is beautiful in color, fragrance and taste, with purple sauce and turquoise, fat meat is fat but not greasy, and lean meat is thin but not silky.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)