Composition:

Ingredients: pork elbow, snow mountain soybean Accessories: onion, Shaoxing wine, ginger, Sichuan salt.

Practice: 1) Scrape pig elbows and wash them.

2) put it into a soup pot to boil, remove the floating foam and cook it thoroughly;

3) Add onion, ginger and a lot of Shaoxing wine to boil, and then add sugar;

4) Wash the snow beans, put them in a boiling casserole and cover them tightly;

5) Then move to low heat and simmer for about 2 hours, then take out the pork bone, put the elbow just before stewing, and gently poke it with chopsticks until the skin is rotten;

6) When eating, put Sichuan salt and soup beans into a bowl; 7) You can also dip in soy sauce and eat it in two forms: one is clear soup. Take out the steamed elbow, put it in a bowl and serve chicken stew. If there is no chicken soup, boiled water will do. Add a little salt and onion. It's best to put the soy sauce in another bowl and dip it in it when eating, which tastes fresher. The second is seasoning. That is, take the steamed elbow out of the palace bowl and pour the prepared seasoning, and you can eat it. Dongpo elbow in Meishan is very particular about seasoning, and it is composed of 17 kinds of raw materials. With distinctive features, it suits the tastes of guests from east, west, north and south and overseas friends.

Jiang elbow

Ingredients: 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.

Practice: 1, wash the pig's elbow and pull off the remaining hair for later use.

2, do clear water in the pot, cold water will tie the pig's elbow tightly, and remove the water control for use.

3, onion cut into large sections, ginger cut into large pieces for use.

4. Wrap the star anise, cinnamon and pepper with gauze and make a seasoning bag for later use.

5. Make fresh water in the pot (a little more), and put the pig's elbow in the pot and boil it.

6. Add onion segments, ginger slices, seasoning packets, 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 cold pork elbow into pieces with a thickness of 1 cm, and dip it in the three-way oil for eating.

Note: 1, put enough water for boiling pig's elbow at one time.

2, after seasoning with salt and sugar, this can make the elbow easier to soften.

3. Slice the elbow after cooling. Otherwise, the elbow will be fragile, which will affect the beauty of the plate.

Braised pork joint

The name of the dish [Northeast Cuisine]-Braised pork elbow

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.

Features golden red, soft and delicious. The elbow is fragrant and delicious.

Fushou elbow

Cuisine: Beijing Cuisine Practice: Steamed Cuisine Taste: Home-style flavor

Ingredients: elbow 1000g Accessories: lettuce (flowers and leaves) 300g, and proper amount of starch.

Seasoning: stock, 50g ginger, cooking wine 10g, salad oil 75g, soy sauce 50g, sugar 5g, scallion oil 15g.

working methods

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, take it out, wipe it with a cloth, and apply soy sauce on three sides.

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.

The dishes are ruddy and shiny, the meat is rotten, mellow and not greasy, and the lettuce is crisp and refreshing.

Braised cold melon with pork joint and shrimp

material

Elbow 80g, fresh shrimp 100g, cold melon 250g, garlic 15g, salt, sugar, chicken soup, pepper and peanut oil.

manufacturing method

1. Wash elbow and slice for later use;

2. Remove the head and shell of fresh shrimp, cut the shrimp in half and wash it for later use;

3. Peel the melon, wash it and slice it for later use;

4. Boil the pot, add oil, saute garlic, add chicken soup to boil, add cold melon to boil for 10 minute, then add elbow and fresh shrimp to season and collect juice.

Stewed winter melon with elbow

Raw materials:

Pig with skin 4-5 cubits, wax gourd, ginger slices, a teaspoon of sugar, half a cup of cooking wine and half a cup of light soy sauce.

Exercise:

1. Wash pig's elbow, blanch it with boiling water, and take it out for later use.

2, soup: add a little cooking oil to the wok, add ginger slices and sugar, stir fry until it melts into dark brown, add two cups of cold water, cooking wine and soy sauce.

3. Pour the soup into the saucepan and put it into the pig's elbow. When the fire boils, turn to low heat and simmer 1.5-2 hours until the elbow is crisp and rotten. You can use chopsticks to taste it.

4. Finally, pour in the wax gourd pieces for about 15 minutes, and add some salt to cook for a while.

Stewed pork chop with rock sugar

Its cuisine is Beijing cuisine.

General characteristics

A famous dish in Tan Jiacai, Beijing, which is mainly made of pig's elbow, is cooked and steamed. The dishes are red and bright, and the materials used to make rock candy elbows (19 pieces) are crisp and rotten, and the marinade is like glue, fragrant, salty and sweet, and rich in nutrition. Has the effects of increasing skin elasticity and caring skin.

Basic materials

Boneless elbow 500g, soy sauce 50g, cooking wine 50g, onion 5g, garlic 5g, ginger slice10g, rock sugar10g.

Cooking method

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

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

3. Put a bamboo symbol in a wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, scallion and ginger slices, boil it with strong fire, cover the lid, and simmer for half an hour, then turn the hoof over and burn it thoroughly, then cook soup such as glue juice with strong fire, take out the hoof and put the hoof skin down.

Practice of microwave oven

1. Put the hooves in a special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate the elbows with various rock sugar for several hours (19 pieces), and turn the noodles once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiled water to cover the hooves;

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

4. Take the pot out of 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 in the juice and heat it.

skill

1, pork elbows are usually bought early in the morning, which will be fresh.

2. If you see pig hair when you buy it, you can ask the store to remove it, or remove it after you buy it yourself.

3, that is, rock sugar pig elbow will definitely use rock sugar. The amount of rock sugar here depends on how sweet people like to eat.

Crystal elbow

Belong to gourmet

Jinan cuisine, Shandong cuisine

Formula efficacy

Tonify deficiency and body, regulate qi and blood, nourish and regulate crystal elbow products (20 tablets), and regulate malnutrition.

Making material

Main material: pork elbow (1000g) and auxiliary material: pigskin (500g).

Seasoning: ginger (20g) cooking wine (20g) garlic (20g) salt (10g) sesame oil (1g) monosodium glutamate (1g) vinegar (1g) onion (50g) shrimp oil (5g).

manufacturing process

1. Soak the elbow for 2 hours, scrape off the residual hair and dirt on the skin with a knife, remove the bones, put it in a soup pot, cook it with clear water and cooking wine until there is no blood, take it out and rinse it with clear water for later use;

2. Cut the onion, slice the ginger and mash the garlic for later use;

3. Scrape the pig skin with a knife to remove the residual hair, scrape off the fat, wash it, put it in a boiling water pot, cook it until it is six ripe, and take it out;

4. Cut the cooked meat skin into long squares 7 cm long and 3 cm wide for later use;

5. Put the elbow into the pot, add water, pigskin, refined salt and sliced onion and ginger and steam for 2 hours;

6. Pick up the onion, ginger and skin in the basin, put monosodium glutamate in the basin, put down the elbow skin, and take it out after cooling;

7. Take a plate, slice the elbow and put it neatly in the plate;

8. Take a small bowl, add Jiang Mo, mashed garlic, sesame oil, vinegar and shrimp oil into the bowl, mix well and take it out with your elbow.

Process prompt

1. When the elbow joint is boned, it must maintain a good shape so as not to affect the appearance.

You must scrape off the fat when processing the skin. If possible, you can cook it until it is half cooked, and then scrape it with a knife to avoid oil spillage.

Taste and taste of dishes: salty, crystal clear, rotten elbow meat, fat but not greasy, refreshing and palatable.

Jiao Yan elbow

Material: pig elbow1000g

Accessories: 50g mustard tuber, egg 100g, starch (corn) 100g, and one potato.

Seasoning: peanut oil 100g, soy sauce 50g, onion 20g, ginger 15g, cooking wine 15g, pepper powder 2g, salt 15g.

Cooking method

1. Choose a big potato (radish is also acceptable), peel it, cook it in a pot, take it out for the first time to dry, and cut it into 2.5 cm square pieces;

2. Spread the yeast noodles with a large concave plate with a thickness of about 0.3 cm, spread them on the plate, take beans and stick them evenly on the yeast noodles, and put them into a circle with a diameter of about 15 cm;

3. Beat the egg 180 into a bowl, add the bean powder, monosodium glutamate, pepper and salt, and stir to make juice;

4. Apply the mixed flavor juice to the gap between potatoes and the surface of potatoes to make the surroundings sticky;

5. Then put it in an oil pan (the oil temperature is controlled at about 70%), first fry one side of the yeast noodles until golden brown, that is, elbow-shaped plain pork;

6. Cut the plain elbow into 2 cm square pieces;

7. Add salt to the eggs and adjust the dried bean flour into egg paste;

8. Cut the green onions into 5 cm long sections, and then cut them into flowering shallots;

9. Stir-fry the salt and add pepper powder to make salt and pepper;

10. Add sugar and sesame oil to the sweet noodle sauce to make a seasoning dish;

165438+

Production key

Method of making vegetarian elbow: 600g potato, 10g dough, 3 eggs, 120g cooking oil, monosodium glutamate 1g pepper, 0.3g salt and 20g bean powder. Peel a big potato (or radish), put it in a pot and cook it, take it out when it is first cooked, dry it, and cut it into small pieces 2.5 cm square. Spread the yeast noodles with a large concave plate with a thickness of about 0.3 cm, spread them on the plate, take beans and stick them evenly on the yeast noodles, and put them into a circle with a diameter of about 15 cm. Beat the eggs into a bowl, add bean powder, monosodium glutamate, pepper and proper amount of salt to make juice, and smear it on the gaps between potatoes and the surface of potatoes to make the surroundings stick stably. Then put it in an oil pan (the oil temperature is controlled at about 70%). First, fry the yeast on one side until it is golden yellow, that is, pork in the shape of an elbow.

Flavor characteristics

It is shaped like a pig's elbow, with a delicate fragrance of salt and pepper on the outside, which is the best table wine.

Hot and sour pork joint

General characteristics

Sour and slightly spicy, fat but not greasy, mellow taste.

material

Pork elbow, Onoyama bamboo shoots, pepper, bean paste, red oil, Chili powder, white sugar, aged vinegar, oyster sauce, monosodium glutamate and chicken essence.

Cooking method

Exercise 1

1, pork elbow is boiled eight times;

2. Burn the oil in the pan to 70% to 80% heat, fry the elbow in the oil pan until golden brown, and remove and drain the oil;

3. Boil the brine and add the elbow brine until it is crisp and rotten. Put it aside;

4. add oil to the pot, add the above seasoning and broth to boil, and add the elbow to stew together until it tastes delicious.

5. Sprinkle sesame seeds and chopped green onion on the surface.

Exercise 2

1. Wash the hoof, blanch it in boiling water for a while, then take it out, cut several big holes in it, and put it in an electric pressure cooker (pressure cooker is also acceptable);

2. Put ginger slices, salt, chicken essence, cooking wine, crystal sugar, soy sauce, soy sauce (more), onion and water in the pot;

3. Wrap the marinade in gauze and put it in the pot. After stewing in an electric pressure cooker for 30 minutes, remove the meat from the big bones (it is easier to stew), continue stewing for 20 minutes and then take it out; (Ordinary pot takes longer to stew ~)

4. When the dried meat is taken out, cool it a little, wrap it in tin foil (or a strong fresh-keeping bag) and knead it, then wrap it in a fresh-keeping bag and refrigerate it in the refrigerator for one night;

5. Take out the refrigerated elbow, slice it and put it on a plate;

6. Hot and sour sauce: put less oil in the pot, add Jiang Mo and minced garlic (or chopped green onion), stir-fry with low fire, add salt, chicken essence, pepper, soy sauce (a little), vinegar and sugar, add a little water, stir in one direction with a shovel, sprinkle with some red pepper rings and chopped green onion, and it will be fine after a while. Finally pour it on the sauce elbow.

Exercise 3

Ingredients: pork hand ginger onion octagonal pepper Shao wine rock sugar salt monosodium glutamate red pepper fragrant leaf soy sauce white pepper Hunan chopped pepper sugar balsamic vinegar

Exercise:

1, deodorize first. The iron pot is set up, the white water is boiled, and the pig is cooked. At this time, the fire should be strong and the water should be hot. In addition to removing the foul smell, it is also to tighten the skin of pig hands and obtain the taste of tendons.

2. After about half an hour, take the pig's hand out of the boiling water. At this time, the feel is quite elastic. At this time, chop the pig's hand into pieces and burn a pot of white water at the same time.

The water in the pot has been boiled. Throw the pig's hand into the pot and continue to boil away the blood. At this time, it is necessary to add ginger slices, onion segments, star anise, pepper, Shaoxing wine, a small amount of monosodium glutamate and salt, in order to remove the cold smell of pig hands.

4. After half an hour, the pork hand slices are out of the pot. Remember to throw the hot pig's hand into the prepared ice water at this time. It's simple, but it's a trick to make the pig's hand feel elastic and bitter, but it doesn't lose its erosion. After quickly cooling and firming the skin, put the semi-finished product into the plate, which is already very fragrant. Pick a piece of meat and drop it on the chopping board, which can bounce half a foot high.

5. When the pig's hands are completely cold, wash them with a spoon and put oil in them. When it is 60% to 70% hot, put the pig's hand into the frying pan, remove it after the color changes slightly, and change the oil in the pan. This frying process is to remove the block oil from the pig's hand, and finally make the finished product fat but not greasy and improve the taste.

6. Then stir-fry new oil with shredded ginger and chopped green onion, add the stir-fried pork knuckle, then add rock sugar, Shaoxing wine, monosodium glutamate, salt, red pepper, star anise, fragrant leaves and a little soy sauce, stir-fry for a while, add appropriate amount of water to make the material just not reach the pork knuckle, and then simmer the juice.

7. Sprinkle white pepper on the painted pig's hand, then jump on Hunan chopped pepper, add thin shredded onion and ginger, appropriate amount of monosodium glutamate, and drizzle with red oil. Then, put it in a steamer and steam it fiercely.

8. Fumigation takes about 15 minutes. After fumigation, the juice is boiled.

9. Take a proper amount of oil in the spoon, heat it to 90%, and add some balsamic vinegar, which is more or less suitable for personal taste.

10. Immediately add sugar, onion ginger and a little sesame oil to continue cooking. Note that at this time, sugar is used instead of rock sugar to make the juice rich. In order to look good, sesame oil must be put. At this point, the pig's hand in the steamer has reached the temperature, served on the table and drenched with boiling juice. You can bring it up.

Jiang elbow

This dish belongs to Hunan cuisine.

Features bright red color, rotten meat, slightly salty and sweet, and fat but not greasy sauce elbow.

Raw material: 1 pig elbow (weight about 750g). Seasoning: 50g marinade, 65438+ 0.5g refined salt. manufacturing process

1. Boned the pig's front elbow and cut it into a semicircle. Use a soldering iron to iron off the remaining hair on the elbow skin, soak it in clear water for 10 minute, and scrape it clean. Then put a knife on one side of the elbow.

2. Put1000g of cold water into the pot, cook the elbow until it is medium-cooked, take it out, move it into a halogen pot, and cook it over medium heat until it is 80% rotten.

3. Buckle the cooked elbow into a bowl, then take 50g of marinade in a marinade pot, add refined salt, stir it evenly, pour it on the elbow and steam it in a cage.

Braised pork joint

Belong to gourmet

Shandong cuisine

Making material

Main material: pork elbow 1500g, and auxiliary material: coriander 10g.

Seasoning: honey 10g onion 15g ginger 15g star anise 4g pepper 4g starch (peas) 15g soy sauce 20g monosodium glutamate 2g soybean oil 100g.

manufacturing process

1. Scrape the residual hair on the elbow skin and wash it;

2. Put the elbow in the soup pot and cook it until it is 80% ripe, then remove the bone;

3. Apply honey to the skin, put the skin into 80% hot oil, fry until it is red, and take it out;

4. Draw a deep cross knife on the elbow meat surface, connect the elbow skins, put the skins down in a bowl, and steam 300g of onion, ginger, pepper, aniseed, soy sauce and fresh soup in a drawer;

5. Take out, take out the onion, ginger, pepper and aniseed, pour the soup into the frying spoon, and buckle the elbow in the middle of the plate;

6. Put the spoon on the fire and stir fry, bring the soup to a boil, add monosodium glutamate, thicken it with wet starch, pour bright oil, pour it on the elbow and sprinkle with coriander.

Process prompt

Because of the frying process, it is necessary to prepare about 1000 grams of soybean oil.

The taste of dishes

Bright red in color, soft and salty, and mellow in juice.