My stewed elbow can be said to be an improved version of Huang Lei. Although yellow rice wine was not used, white wine and water were used instead. Besides, I added a teaspoon of vinegar. The stewed elbow is softer and rotten, melts in the mouth, is fat but not greasy, and tastes not firewood at all, which is better than stewed pig's trotters!
The elbow is the leg meat of a pig. Is the front elbow, also known as the front hoof. It has thick skin, many tendons, heavy gum and much lean meat. Suitable for stewing, the taste is fat but not greasy.
Elbows are rich in collagen, which, like skin, will make skin plump, moist and elastic after eating. It is a good dietotherapy product for strengthening body and increasing weight, which is beneficial to promoting skin health. It is a treasure of beauty beauty.
For friends whose skin is dull, dull and inelastic due to overwork and lack of sleep, it is very good to choose to eat elbows, which can nourish and protect the skin. Especially female friends, they can usually eat this kind of food containing collagen, which has the effect of beauty and moisturizing.
This stewed elbow is relatively simple, without too many ingredients, and seasonings are common at ordinary times.
The elbow itself smells like a pig. Before stewing in the pot, you should blanch it to get rid of this fishy smell. The elbow should be blanched in cold water in the pot, and the cooking wine should be added to remove the fishy smell. After cooking for 5 minutes, the fishy smell of the elbow should be removed. Wash it with clear water and then stew it in a pot. Stewed elbow is soft and rotten, and it melts in the mouth, which is better than stewed pig's trotters. Let's take a look at this stewed elbow!
Stewed elbow
Ingredients: elbow 1 (about 1.5kg), 2 green onions, 5 ginger, appropriate amount of pepper, star anise, cinnamon, appropriate amount of fragrant leaves, borneol 1 teaspoon, salt 1 teaspoon, 3 tablespoons of soy sauce and soy sauce/kloc.
Exercise:
1, prepare elbow and onion, ginger, pepper, star anise, cinnamon, geranium and borneol. 2. Blanch the elbow in cold water, add a teaspoon of cooking wine to remove the fishy smell, remove the boiled foam, boil the water for 5 minutes, and then remove it and clean it. 3, put water in the casserole, water and elbow flat, put elbow, add soy sauce, soy sauce, salt. 4. Put the onion, ginger slices, star anise, pepper, fragrant leaves, cinnamon and borneol into the pot together. 5. Add 65,438+0 tablespoons of white wine and 65,438+0 teaspoons of vinegar. Vinegar has a softening effect, which can make elbows softer and worse, and the degree of wine can be high or low. 6. Cover and bring to a boil. Turn the heat down for half an hour, and then turn it down 1 hour. Turn your elbow halfway to avoid sticking to the bottom of the pot. 7. Finally, hold your elbow with chopsticks and put it in easily. You can put it on the table and eat it soft.
Tips:
Blanch your elbow before stewing. Cook for 5 minutes. Blanch your elbow to get rid of the smell. The addition of clean water depends on the size of the elbow, and the amount of water equal to the elbow is enough.
Turn the elbow over in the process of stewing to avoid sticking the skin to the pot. Vinegar plus 1 teaspoon is enough. Vinegar can soften the hardness of meat and elbow quickly, thus shortening the stewing time.