2. Clean the skin of the elbow, put cold water and cooking wine into the pot, blanch the elbow for half an hour, skim off the floating foam during this period, blanch it and put it into the pressure cooker;
3. Heat oil in the pot, add rock sugar and stir-fry until the sugar is brown. When the sugar turns brown, turn to low heat, add ginger slices, scallion and hawthorn, add all spices and stir fry, add soy sauce, soy sauce, cooking wine and salt, add a lot of boiling water and pour into the pressure cooker.
4. Add a handful of rock sugar and simmer for an hour;
5. Finally, take the elbow out of the plate, take a proper amount of stew from the pot and thicken the starch on the elbow!
2 pork elbows, 35g soy sauce, 20g cooking wine, salt 10g, 5g sugar, 30g onion, 20g ginger, 5g star anise, 5g cinnamon and 3g pepper.
Exercise:
1 Wash the pig's elbow and pluck the remaining hair for later use.
2 Make clear water in the pot, put the pig's elbow tightly in the pot with cold water, and remove the water control for later use.
3 cut the onion into large sections, and cut the ginger into large pieces for later use.
4. Wrap the star anise, cinnamon and pepper with gauze and make a seasoning bag for later use.
5 Make clear water in the pot (a little more), and put the pig's elbow in the pot and boil it.
6 Add onion, ginger slices, seasoning package, cooking wine and soy sauce to continue cooking.
7 Turn off the heat and simmer for about 50 minutes.
8. After seasoning with salt and sugar, continue to cook until the chopsticks can be easily inserted into the pig's elbow.
9. After the soup is collected by fire until the soup is thick, remove the pig's elbow and let it cool.
10, cut the pork elbow into pieces with the thickness of 1cm.
Composition: elbow 1000g.
Accessories: 2000g of peanut oil (the actual dosage is 75g), 50g of soy sauce, 75g of cooking wine, 1.5g of salt, a little onion, ginger and five spices, starch 15g, sugar 10g, appropriate amount of soup and a little green garlic.
manufacturing process
1. Choose a fresh elbow with thin skin and small pores, remove the bones and make it into a round peach shape.
2. Put the elbow skin up, heat it in a spiced pot, cook it until it is five-cooked, and take it out.
3. Heat the oil pan, and fry the elbow skin down until it is yellow. When frying, turn it constantly to prevent the bottom of the pan from burning.
4. Fry the elbow, put it in a bowl, add the minced onion and ginger, pour some water with marinated soup, pour it into a bowl and steam it on a drawer.
5. Put the steamed elbow in a big plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the lust, start thickening, sprinkle with green garlic, pour bright oil on the elbow.
Appropriate amount of broth, 50g ginger, cooking wine 10g, salad oil 75g, soy sauce 50g, sugar 5g, scallion oil 15g.
The practice of Fushou elbow is 1. Scrape off the white hair on the elbow, soak it in warm water, wash it, cook it in white water until it is 4-5 ripe, and take it out. Rub soy sauce on three sides with dry water.
2. Heat the oil in the pot, fry the elbow covered with soy sauce, take it out, and cut a knife every 4 cm, the depth is 4/5 of the meat.
3. Put the container into the processed elbow, add broth, cooking wine, sugar, onion, ginger and meat, wrap it in a pot and steam it until it is rotten, and drain the soup.
4. Wash the lettuce and put it in the plate, and buckle the steamed elbow meat in the plate.
5. Stir-fry and get angry. Boil the remaining soup, skim off the foam, make juice with water starch, then pour in onion oil and pour it evenly on the plate. Decorate it a little after loading it.