1. Clean the elbow, add a little salt to the onion and ginger, and cook it in the pressure cooker until it is basically cooked.

Step 2 pull out the bone

3. Put onion, ginger, garlic and pepper in another pot to burst into fragrance, put rock sugar, soy sauce, salt, fragrant leaves and nutmeg, put the elbow into it, and add the soup that just boiled the elbow, just until the soup has just passed the elbow.

4. After the pot is boiled, stew over medium heat to taste.

5. Stay away from the fire when there is only a small rice bowl left in the soup.

6. Prepare a strong, small food plastic bag in advance, put it in the plastic bag after the elbow is cold, and pour the remaining soup into the middle of the elbow.

7. This step is crucial, that is, press the elbow in the plastic bag until it can no longer be pressed, and then tie the bag tightly.

8. Put it in the freezer, take it out after a while and slice it for eating.

The practice of Dongpo elbow

Raw materials:

Pork elbow, snow-capped soybean, onion festival, Shaoxing wine, ginger, Sichuan salt.

Method:

Scrape and wash the pig's elbow, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove and remove the elbow bone, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine and boil it on a strong fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.

Features:

The soup is milky white, the snow bean is white, the pig's elbow is rotten and soft, and it is original and fragrant.

The practice of red grilled elbow

Features: purplish red in color, thick and mellow.

Braised pork knuckle with red sauce is a famous historical dish in Weifang area, which is favored by people because of its softness, material and fat, but not greasy, and rich nutrition. It was once rated as "Shandong famous snack".

Put the wok on a strong fire, add peanut oil, add elbow meat when it is 70% hot, and remove it when the elbow is fried into persimmon red. Decompose the elbow into an eye block with a stolen knife, paint it with sugar color, put it face down in a bowl, add soy sauce, salt water, onion, ginger slices and half a spoonful of clear soup, steam it in a cage, take it out and remove the onion and ginger slices, and put it on a pot mat. Set the pot on fire, add the soup, add the cooking wine, monosodium glutamate and salt water, and put the pot mat into the grill. The rotten meat juice is thick, put it into a griddle, and pour the remaining juice on the elbow.

After two degreases, the red grilled elbow is truly fat but not greasy, and thin but not firewood. It is the first choice for people who are greedy and afraid of being fat.

The practice of braised elbow

Features: brown in color, crisp and rotten in meat, sweet and salty.

Blanch the pig's elbow, take it out and wash it, put it in a bowl, debone it, mix the soy sauce and yellow sauce evenly and put it on the elbow, put it in a 70% hot oil pan, fry the skin down until golden brown, and take out and drain. Put a little oil on the wok, add onion, ginger slices, star anise and yellow sauce, soy sauce, clear soup and refined salt, add elbow to boil, move to low heat and simmer 10 minute, turn the elbow over, and drain the soup when it is cooked. Put it into a large bowl, pour in the original soup stewed with elbow, steam it in a cage for 20 minutes, and drain the original soup when it is cooked. Buckle the elbow into a large bowl, thicken the original soup with wet starch, add Shaoxing wine and pepper oil, and pour it on.

Practice:

1, put the elbow in boiling water for a while to remove the blood.

2, pour a small amount of oil into the pot, stir-fry pepper and star anise. Then put your elbows on both sides and fry for a while. Put a lot of soy sauce, a little sugar, stir-fry and color, and then add a proper amount of salt. (No problem with more, next meal)

3, change a big pot, add enough water at one time (the more the better) to cook! First big fire, then small fire, and it will be ok in two hours!

By-products: marinated eggs, marinated tofu. After eating my elbow, I threw the boiled white water eggs and tofu into the remaining miso soup, and tomorrow it will be a delicious stew!

pork jiont stewed with rock sugar

Ingredients:

500 grams of boneless pig's front hoof? 50 grams of soy sauce and cooking wine? 5 grams of onion and garlic each? Ginger slices10g? Crystal sugar100g

Production method:

1. Scrape the pig's hoof and clean it with a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo operator in the wok, put the hoof on it with its skin facing down, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, onion knot and ginger slices, bring to a boil with strong fire, cover it, and burn it with low fire for another half an hour, then turn over the hoof and burn it thoroughly, then use strong fire to boil it to soup such as glue juice, take out the hoof, put it in a soup bowl with its skin facing down, and pick off the onions.

note:

1. Put the hoof in the special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for hours, and turn it over once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiling water to cover the hoof;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Remove the pan from the furnace, and let it cool until the yellow pressure column is lowered. Turn the hoof over and soak it in the juice for 2-3 hours;

5. Cut into pieces when eating; Pour the juice and heat it for food.

Flavor characteristics:

A famous dish in Tan Jiacai, Beijing, is mainly made of pork elbow, which is cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin.

Bingzao elbow

Raw pig elbow (with skin and bone) 750g. 0/6g of soy sauce/kloc-,50g of crystal sugar, 20g of Shaoxing wine, 20g of onion, 20g of ginger slices, 0g of pepper oil/kloc-,a proper amount of clear soup, and 2500g of peanut oil.

Method: Bake the elbow with a fork on the fire until the skin is burnt, and soak it thoroughly in warm water.) Scrape the burnt skin with a knife, split it along the bone with a knife until it is exposed, put it in a soup pot, cook it until it is six-ripe, take it out, dry the oil slick on the elbow skin with a clean cloth while it is hot, paint it with sugar color, dry it, fry it in an oil pan with 80% heat (about 200℃) until it is reddish, and the skin wrinkles into small bubbles. Cut the meat into walnut-shaped pieces (2/3 of the depth of the meat) from the inside, take a large bowl, put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shaoxing wine, clear soup, onion slices and ginger slices, steam them in the cage until they are crisp and rotten, take them out, buckle them into a plate, put the juice into the pot, add the clear soup, thicken them with wet powder, add pepper oil and pour them on the elbow.

Features bright red color, strong meat flavor and crisp texture.