Rose Elbow

This dish is based on the traditional dish "Red Braised Elbow", using a wine-flavored marinade skillfully prepared with rose wine, red yeast rice, etc., and cooked over low heat Made by simmering for a long time. The finished dish is purple-red in color, fragrant with wine, sweet and rotten meat, and has a unique flavor.

Ingredients: 1 pork knuckle, about 1200 grams

500 grams of rose wine

80 grams of red yeast rice flour

20 grams of ginger

50 grams of onion section

Appropriate amounts of refined salt, sugar, balsamic vinegar, and wet starch

2000 grams of salad oil consumes about 50 grams

Preparation method:

1 Scrape and clean the pork knuckle, blanch it in a pot of boiling water, put it into a pot of oil that is heated to 50% to 60% heat, and fry until the skin is yellow and take it out. >jr

2. Pour 3000 grams of water into a clean pot, add ginger cubes, chopped green onions, red yeast rice flour, refined salt, white sugar and 350 grams of rose wine. Bring to a boil over high heat and it will become fragrant. marinade, then add the fried pork knuckle, simmer over low heat until the pork knuckle is deboned and crispy, take it out and put it on a plate.

3 Put another pot on the heat, ladle in 50 grams of the marinade for braised pork knuckles, pour in the remaining rose wine, bring to a boil and thicken with wet starch, pour in balsamic vinegar, stir in oil, and serve. Pour the pot evenly over the pork knuckle on the plate and serve.

Note:

1. It is better to choose pork knuckles with thin skin and tender meat, and the oil temperature must be correctly controlled when frying to avoid breaking the skin.

2 The pork knuckle needs to be simmered over low heat for a long time until it becomes crispy and falls off the bone before it can be removed from the pot and plated.

3 After thickening, it is advisable to add a little balsamic vinegar to increase the fragrance and remove the greasiness.

Red Rice Roasted Pig Claws

Ingredients: Pig Claws

Red Yeast Rice

Seasoning: Salt

Cooking Wine

Chicken essence

Sugar

Soy sauce

Ginger

Onion

Vinegar

Method: Cut the pig claws into sections and blanch them. After the onion and ginger are fragrant, add the blanched claws, stir-fry for a few minutes and then add water. Soak the red yeast rice in water for a while, put it into the pot, add seasonings and cook for half an hour (you can use a pressure cooker to press it for a while)~~

Five-spice braised pig trotters

Seasoning:

The five flavors are made up of star anise, cinnamon, cumin, pepper and grass fruits, which is called "five spices"

(The five spices given in the recipe are cinnamon, star anise , ginkgo, angelica, fennel)

Method:

One pig's front hoof, remove the bones from the hoof and tie it tightly with cotton thread, put it and the pig's paw into clean water and boil until it boils , one is to finalize the shape, and the other is to remove the blood.

Pour away the water from the first pot, clean the pot, add a little water and 50 grams of white sugar, stir-fry until the sugar melts, then stir-fry again over low heat until the sugar turns yellow. At this time, add appropriate amount of water, salt, soy sauce, add "five spices" and add pig trotters. After the water boils, simmer over medium-low heat for about 1 hour.

Delicious braised elbows

Ingredients: elbows

Ingredients: salt, dark soy sauce, white wine, green onions, marinated ingredients, cotton rope, aniseed, cinnamon

Method:

1. Wash the elbow and pick out the bones. Bones can be used to make soup.

2. Stuff the aniseed and cinnamon into the elbows, and tie them with cotton rope to shape. b)

3. Put water, salt, dark soy sauce, white wine, green onion segments, marinade, aniseed, and cinnamon into the pot, put the tied axes in, and marinate for 1 hour.