The elbow has been steaming in the pot for over an hour.
When taken out, the bottom of the plate is full of broth with floating oil droplets, all steamed out.
Carefully remove the scallion and ginger from the elbow, then carefully drain the broth from the plate.
This step requires caution; the broth shouldn't spill, as the batter used for frying later needs all this broth for preparation.
"This elbow is really beautiful. Back home, for weddings and funerals, Pot Roasted Elbow is a must-have dish."
Wei Qian, being from Shandong, knows this dish well.
Che Zai curiously asked:
"Isn't it cumbersome to both braise and steam it? What if it's not steamed?"
Wei Qian shook the steamed elbow, and the meat inside jiggled.
He said to Che Zai:
"Without steaming, the meat wouldn't reach this tender state, and if the oil and excess broth in the meat aren't steamed out, the elbow would be very greasy and not taste good."
Steaming is an indispensable step in making Pot Roast dishes.
