How to cook red grilled elbow?

Marinade (batch): 20kg of broth, 50g of salt150g, 50g of monosodium glutamate, 50g of rock sugar, 20g of Redmi, 0g of onion ginger100g, 0g of chives100g, 50g of cooking wine, 50g of white wine, 30g of chicken powder and 30g of fermented grains.

Seasoning package: Amomum villosum, Zanthoxylum bungeanum, dried chilli, Amomum villosum, Siraitia grosvenorii, Angelica dahurica, clove and clove each 20g, star anise, cinnamon bark and licorice each 32g, Amomum tsaoko, cardamom, fennel and galangal each 40g.

Ingredients (one serving): shredded onion 10g, homemade sweet noodle sauce 20g, sugar garlic 15g, lotus leaf cake 10g, lettuce 20g, and green fresh pepper rings 20g.

Green and fresh pepper rings: 2500g green and fresh pepper is washed, drained, cut into rings with a thickness of 0.5cm, put into a jar, put in1500g white sugar,1500g white vinegar, 2500g cold water pepper, 250g pepper, 50g salt and 50g rock sugar, and soak for 2h.

Homemade sweet noodle sauce: 2500g of Beijing brand sweet noodle sauce, 500g of seafood sauce, half a catty of ribs sauce, half a catty of barbecued pork sauce, 50g of sesame sauce150g of sugar150g, and 250g of oyster sauce. Put them in1000g of clear water and cook until they are dissolved.

1. Generally, hotels choose the front elbow, which is smaller and the meat is thinner. And we chose the back elbow, which is full of tendons, oil, lean meat and fat. Full-bodied, mellow and memorable.

2, usually small elbows, feeling stingy; We have measured enough, each weighing more than three kilograms. When we serve it, our appetite is greatly increased.

Don't brew blood first when making elbows. Brewing for a long time will make the water in the elbow too large. Our practice is to rinse it a little, then dry it with a towel, that is, soak it in a small fire with 80% oil temperature for 5 minutes until the skin turns golden yellow. We usually fry 30 Jin of oil 15-20 elbows at a time, and turn them constantly when frying to avoid uneven frying or paste. 30 Jin of salad oil can be fried repeatedly for up to ten times. Before each stir-fry, put 5g of onion, ginger and star anise into the oil pan to remove the fishy smell. After the elbow is fried, take it out and quickly soak it in warm water for 2-3 hours. The skin of fried elbow is crisp and fragrant. After soaking, the elbow can fully absorb water and the skin becomes soft. The taste is thick and tender.

4. Take out the processed elbow and put it in a pot filled with salt water, seasoning and spice bag, and simmer for 5-6 hours after boiling. Generally, it is simmered at night 12 and soaked at 5-6 in the morning (the elbow has been soaked in salt water before production and will not be oxidized to black). Before making, knock off a layer of old oil and foam on the marinade to avoid getting your elbow when fishing, which will affect the taste.