Raw material: Sweet Grass Gang Black Pig-Elbow

Seasoning: red pumpkin, soy sauce, sugar, cooking wine, green onion, ginger, garlic, salt, monosodium glutamate (MSG), peppercorns, Chinese cooking seasoning in moderation. 1, the pork elbow cut a few cuts, into the soup pot to cook through, skimming the blood foam.

2, the pot into the bottom oil, add green onions, ginger, garlic, red pumping, soy sauce, sugar, cooking wine, peppercorns, dashi in the fire slightly stir-fried into a large bowl, into the elbow into the flavor.

3, frying pan add oil, the elbow into the deep-fried until the skin golden brown removed for use.

4, add the seasoning sauce in step 2, water and salt, cook over medium-low heat until the meat is soft and tender (if using a pressure cooker, reduce the time to 20 minutes). Ingredients:

Main ingredient: pork elbow, snow peasSupplementary ingredients: green onion sections, Shaoxing wine, ginger, Sichuan salt Method:

1) pork elbow scraped clean; 2) put into the soup pot boiled to beat the froth to cook through; 3) into the green onion sections, ginger, a large amount of Shaoxing wine in the high heat to boil, and then add the color of the sugar; 4) snow peas cleaned, under the boiling casserole cover tightly; 5) and then moved to the micro-fire simmering stew for about 2 hours, pull out the Pork bone and then put the elbow and then stew, until a gentle poke with chopsticks meat skin is rotten until; 6) eat Sichuan salt with soup with beans into a bowl; 7) can also be dipped in soy sauce sauce to eat eat

There are two forms of consumption: one is the clear soup type. Steamed elbows are removed, placed in a bowl, filled with stewed chicken broth, or if there is no chicken broth, plain water will do. Add a little salt and scallions. It is best to hold another bowl of soy sauce, food dipped in soy sauce, the flavor is more fresh. The second is the condiment style. That is, the steamed elbow out of the court bowl, will be matched with the condiments poured, can be eaten. Meishan's Dongpo elbow condiments are very elaborate, consisting of 17 kinds of raw materials, with distinctive features, and suitable for guests from the East, South, West and North and the tastes of overseas friends.

Related Tropes: Ingredients:

2 back elbows of pork, 35 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 30 grams of green onion, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 3 grams of pepper.

Practice:

1, wash the pork elbow, pull out the remaining hairs and set aside.

2, the pot to do water, cool water will be pork elbow under the pot tightly for a while and fished out of the water standby.

3, green onion cut large, ginger cut large spare.

4, will anise, cinnamon, pepper with gauze package made of spice package spare.

5, the pot again do water (amount of larger), the pork elbow into the pot on high heat to boil.

6, put onion, ginger, spice packet, cooking wine, soy sauce and continue to do open.

7, turn down the heat, simmer for about 50 minutes. 8, add salt, sugar to taste and continue to simmer until chopsticks can be easily inserted into the pork elbow.

9, high heat to collect soup until the soup is thick, the pork knuckle out and let cool.

10: Slice the cooled pork knuckles into 1-cm-thick slices and serve in sesame oil.

Note:

1, the water to boil the pork knuckle should be put enough at one time.

2. Season with salt and sugar afterward, which will make the elbows easier to fluff.

3, to be sliced after the elbow is cool. Otherwise the elbow is easy to break, affecting the beauty of the plate.

Related Tropes:

Eating elbow on New Year's Eve.　The Spring Festival is a traditional festival of the people, "Poetry" has recorded that every Lunar New Year, the people drink "spring wine", eat "feast" mutual "blessing" lights and colors to welcome the New Year! The New Year's Eve is approaching. Old Beijing has a custom to eat on New Year's Eve, Tianfu number of elbows in the sauce, heralding the fat pig arched door, send blessings to the home, Figure a lucky.

Representative brands:

The old Beijing "Tianfu No." is said to have been built in the third year of the Qianlong period of the Qing Dynasty (1738), and has been in existence for more than 260 years, according to the old people, it also has a legendary experience: three years after the Qianlong period, Liu Fengxiang, a native of Yecheng County, Shandong Province, led his grandchildren to Beijing to make a living, and a Shanxi merchant in the east corner of Xidan Plate Tower, in a partnership with a Shanxi merchant, he was able to make a living in the city. Xidan Pai Lou east corner opened a meat store, operating the soy sauce elbow, soy sauce meat and soy sauce belly. But the store is small, no name, no number, so it has not been prosperous. One day, Liu Fengxiang to the market for goods, see the old stalls on an old plaque, the book "Tianfu No." three Yan regular script, the stroke is strong and powerful, Liu Fengxiang that the plaque has the meaning of God's blessings, and then bought back to hang their own lintel above. After the store was named after this, business became more and more prosperous. Heaven's blessings did come. In the past, meat stores used to make meat at night and sell it during the day. Once Liu Fengxiang's descendant Liu Fenming night watch stove, unexpectedly fell asleep, elbow cooked over the fire, he was very anxious, had to be the pot of boiled elbow repeatedly processed and organized, barely sold. Happily, there is a criminal department after the Lord bought on the spot tasting, said: "today's elbow sauce is good, and crispy and tender, not greasy mouth, not stuffed teeth, the flavor of fragrant sheep." Not long after, there is a palace eunuch to buy elbow. After the eunuch left, Liu Fenming was afraid of a big disaster, but once again, fortune came from heaven. From then on, Liu Fenming carefully researched and summarized a set of unique production methods, and in the selection of materials, processing, more and more rigorous, the quality of the sauce elbow is also getting better and better. As a result, the officials and dignitaries of the Qing Dynasty loved to eat elbows in sauce of "Tianfu No.", and the fame of "Tianfu No." was also boosted. It is rumored that the Empress Dowager Cixi also appreciated it after tasting it, and gave "Tianfu No." a belt plate, stipulating that it should be sent to the palace on a daily basis. From then on, the elbows in sauce made by "Tianfu No." became the tribute of the Qing Dynasty. In the folk more and more famous. According to Wang Shouxiang, the master of Tianfu, his late master Sheng Suhai had sent elbows in sauce to the palace during his lifetime. After the Xinhai Revolution, the last emperor Puyi aspired to Western life, wearing a suit, eating foreign food, the traditional Qing dynasty food disdain, but "Tianfu" sauce elbow is an exception, although Puyi ate western food every day, but "Tianfu" sauce elbow is a dish necessary for the western food table. A dish that must be on the table. Master Sheng also recalled that after Puyi, the "last emperor", was amnestied, he rode his bicycle to buy elbows in sauce at the Tianfu store the next day. Puyi's fondness for elbows in sauce is well depicted in his autobiography "My First Half Life". Celebrities who love to eat elbows in Tianfu's sauce are even more numerous, and there were many big names in the performing arts in the past. Mei Lanfang and Ye Shenglan, masters of Peking Opera, love to eat meat in Tianfu's sauce, and Yuan Shihai loves to eat chicken in Tianfu's sauce, and they are artists as well as gourmets, and they all recognize Tianfu's meat products. The teacher said he used to send soy sauce meat to old Mr. Wang Huaiqing, father of Wang Guangmei, and Lu Kejie, a famous physician in Xidan.

Today's "Tianfu No." Tianfu No. elbow in sauce still attracts people from all walks of life with its unique flavor. The famous calligrapher comfortably sent a pair of couplets to Tianfu No. --- the first couplet "heavenly kitchen with delicacies cooked meat with a distinctive aroma of the nose guests smell the aroma of dismounting"; the second couplet "blessed case to adjust the delicacies of the sauce elbow special flavor attacked the guests to know the flavor Stop the car". Mr. Li Shijing, the president of Beijing Food Association, wrote a poem with a hidden title for Tianfu No. --- "Celebrating the new birth of the old store, enjoying fame for a long time, and creating a great career with the star of good fortune, claiming to be the leader of the peer group." The capital so many do meat, Tianfu number of fame is so big, the key to talk about is credibility, Tianfu number in the credibility really can not be said.

According to the teacher's recollection, in the past, the old store of Tianfu, pay attention to a "good faith". For example, in the early years of the Tianfu number to do the sauce elbow selection of raw materials, only recognize the eight counties in the eastern part of the Beijing black hair pig, and only use the front elbow. The growth period of this kind of pig is 9 to 12 months, naturally fed, the meat is solid, thin skin and tender, due to the good soil and water in the growing place, the nutrients are also particularly rich. The choice of accessories is also very fine, pepper, dashi, cinnamon, ginger, etc. to be fresh and neat, fixed origin. Of course, the price of such raw and auxiliary materials is more expensive than that of other places, but Tianfu No. is never ambiguous. The same applies to the production process, which is never jerry-built. Tianfu's leading product, elbows in sauce, is a very complicated production process. The elbows have to go through several procedures, such as blistering, dehairing, picking bones, blanching the embryo, yards of pots and pans, saucing, leaving the pots and pans, and dusting the juice, etc., which lasts more than 6 hours. In the past, when people wanted to eat elbows in Tianfu's sauce, they lined up to buy them and couldn't get them if they went late, and even then, Tianfu's would never shorten its production time by one minute for more production.

"Tianfu No." selected elbow raw materials

Today, "Tianfu No." production of soy sauce elbow eight counties in Beijing can not be found, in order to find a pig source in line with the soy sauce elbow, Tianfu No. sent people to dozens of provinces and cities across the country, the source of meat In order to find a source of pigs that meets the requirements for making soy sauce elbow, Tianfu sent people to do dozens of provinces and cities across the country to inspect and screen the meat sources, and finally identified the Neijiang area in Sichuan, the Guangyuan area and the Shunyi district in Beijing as the raw material places.

The Tianfu is a company that strives for excellence in its craftsmanship and prefers to have more products than less. The people of the capital have the habit of eating elbows in sauce on New Year's Day, so the supply of elbows in sauce exceeds the demand on New Year's Day. Fresh meat from green breeding bases has been opened for exclusive supply channels; and for young people's tastes, we have developed and launched products such as cow ears, chicken jen, chicken heart, etc., which are fresh and fragrant in the mouth and have a pure taste. During the Spring Festival, there will be nearly 100 varieties of Tianfu cooked meat products on the shelves.

The raw materials are selected pork elbows with plump meat fat. Before concocting, it is repeatedly brushed and cleaned of fine hairs. Every ten pounds of elbow meat with four dollars of salt, two dollars of cinnamon, ginger five dollars, one dollar of dashi, eight dollars of sugar color, eight dollars of cooking wine, one dollar of peppercorns. Down the pot, with a strong fire to cook for an hour, after cooking out the oil, take out the elbow meat, rinse with cool water. At the same time, the floating oil in the pot scooped up, the soup over two times Luo, the bottom of the pot of meat residue to take clean. Next, put the elbow meat that has been cooked once in the original soup and cook it for another four hours on a higher heat, and finally simmer it on a low heat for one hour. After such a long time of cooking, the soup has turned into juice, and all the oil from the cooking has penetrated into the meat, and the famous Tianfu No. elbow in sauce has been made.

Qin Yisheng note: the raw materials must be fresh, or fishy taste can not be removed, with a pressure cooker, first boil the elbow with water for a few minutes, pour off the water, wash the elbow meat, and then put the water and seasoning (you can add some sugar, a little bit of vinegar in order to not have a sour taste to the extent of a chili pepper) cover the valve on the gas for thirty minutes, can be eaten. There is work to open the lid to collect dry soup better. With this method of sauce pig's feet is also good. dish name [Northeast] - braised elbow

Raw materials

Main ingredient: 1000 grams of elbow.

Accessories: 2000 grams of peanut oil (consumed 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, green onions, ginger, a little five spices, 15 grams of starch, 10 grams of sugar, the right amount of soup, a little green garlic.

Making process

1, choose thin skin, small pores of the fresh elbow, pick off the bones, trimmed into a round peach shape.

2, elbows skin side up, into the five spices brine pot heating, cooking to five mature fish out.

3, the frying pan will be hot, the elbow skin side down fried yellow, frying constantly turning, in order to prevent the bottom of the paste.

4, fried elbow out, put a bowl, add green onions, ginger, with brine soup to some water, pour into the bowl, on the drawer steamed.

5, will be steamed elbow buckle into a large plate, soup leaching in the long, add cooking wine, MSG, adjust the color and taste, start thickening, sprinkled with green garlic segments, dripping into the oil, poured on the elbow that is completed.

Features

Golden red, soft and fresh. Elbow aroma floating, flavorful and refreshing. Cuisine: Beijing cuisine Method: Steamed dishes Taste: homemade taste Main Ingredients:

1000g of elbow

Supplementary Ingredients:

300g of lettuce (flower and leaf), starch in moderation

Seasoning:

Moderate amount of broth, 50g of ginger, 10g of cooking wine, 75g of salad oil, 50g of soy sauce, 5g of sugar, 15g of green onion oil

Fukushima elbow practice 1. scrape off the white hair on the elbow, soak in warm water and brush clean, white water boiled to 4-5 mature fish out, net cloth sop up the water wipe three sides of soy sauce.

2. pot on the fire put the oil hot, will be smeared with soy sauce elbow into the frying color, then fish out, every 4 cm cut a knife, the depth of the meat 4/5

3. take a container into the processed elbows, add broth, cooking wine, sugar, scallion segments, ginger, meat packet on the pot steam until rotten, drain the soup.

4. Wash the lettuce and yard in the plate, the steamed elbow meat buckle in the plate.

5. frying on the fire will be the remaining soup boil, remove the floating foam, water starch into the juice gravy, and then dripping into the green onion oil, evenly poured on the plate that is complete. After loading the plate a little garnish.

Features

Red and oily, the meat is rotten and mellow, lettuce is crisp and tasty. Ingredients: 1 pork elbow, ham 1 cut, mushrooms, asparagus, green onion and ginger, cooking wine, broth, chicken essence, water starch, sesame oil

Practice:

1, clean the pork elbow, put in a pot of boiling water blanch through, put a little wine, green onion and ginger cooked.

2, cooked pork elbow off the bone, the elbow meat sliced.

3, wash and hairy mushrooms, remove the tip, asparagus washed and sliced, ham sliced spare.

4, the mushrooms, asparagus, thin ham slices, elbow slices layer by layer yard.

5, stewed elbow soup cooled to remove floating oil, filtered and poured into the code elbow slices of the plate, not over the yards of ingredients.

6, into the steamer, high heat steaming for 20 minutes, then turn to medium heat, the ingredients will be steamed until crispy.

7, decant the soup and pour it into the pot, add chicken broth, sesame oil, colored peppers and diced carrots, and add water starch to make a thin gravy.

8, adjust the soup boiled, pour to the ham stew elbow can be.