[Eng Sub]紅燒肘子 紅亮誘人，軟爛脫骨，肥而不膩，一道讓肉食愛好者垂延欲滴，吃起來酣暢淋漓的硬菜｜ Chinese Braised Knuckle (Ti Pang)

红烧肘子 红亮诱人，软烂脱骨，肥而不腻，一道让肉食爱好者垂延欲滴，吃起来酣畅淋漓的硬菜，也是年夜饭桌上的一道美味.

卤料包配方：八角 3粒、花椒 1茶匙、桂皮 半根、香叶 2片、草果 1个、小茴香 1茶匙、陈皮 3-4片、白芷 2片、肉蔻 1个、红曲米 1勺

其他调料：冰糖 1勺、大蒜 1头、青葱 3-4根、姜 1块、料酒 2勺、生抽 1勺、蚝油 1勺、盐 1茶匙

做法：
1. 将肘子刮干净洗清，浸泡2小时后再次洗清
2. 用1茶匙老抽涂抹在肘子表面，放在热油中煎至微黄取出
3. 放入40克冰糖在热油中，炒出糖色后，再次放入肘子煎至金黄。
4. 倒入1000毫升热水，并加入2勺料酒、1勺生抽、1勺蚝油、葱姜蒜调料包等
5. 煮5分钟后倒入砂锅，小火慢炖3小时
6. 取出调料，关火焖泡2小时以上

红烧肘子的4个要点：1. 保持水分不过多流失 2. 上好糖色 3. 小火慢炖 4. 关火焖泡

Braised elbows are red and attractive, soft and boneless, fat but not greasy, a hard dish that makes meat lovers linger and eat heartily, and it is also a delicacy on the New Year's Eve table.

Marinated Packet Recipe
3 star anise
1 tsp pepper Cinnamon half root
2 bay leaves
1 strawberry
1 tsp cumin
3-4 pieces of dried tangerine peel Angelica
2 pieces1 nutmeg
1 spoon of red yeast rice

Other seasoning
1 tablespoon rock sugar
1 head garlic
3-4 shallots
1 piece ginger
2 tablespoons cooking wine
1 scoop of soy sauce
1 tablespoon oyster sauce
1 tsp salt

Steps:
1. Scrape and wash the elbow, soak it for 2 hours and then wash it again
2. Spread 1 teaspoon of dark soy sauce on the surface of the elbows, fry in hot oil until lightly browned and take out
3. Put 40 grams of rock sugar in the hot oil, fry it until it becomes brown, then add the elbows and fry until golden brown.
4. Pour 1000ml of hot water, and add 2 spoons of cooking wine, 1 spoon of soy sauce, 1 spoon of oyster sauce, onion, ginger and garlic seasoning packets, etc.
5. Boil for 5 minutes, pour into the casserole, and simmer for 3 hours on low heat
6. Take out the seasoning, turn off the heat and simmer for more than 2 hours

4 main points of braised elbows:1. Keep the water and not lose too much 2. Make sugar color 3. Slowly simmer 4. Turn off the heat and soak

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