Seasoning: red sauce, soy sauce, sugar, cooking wine, onion, ginger, garlic, salt, monosodium glutamate, pepper and aniseed. 1, cut the pork elbow a few times, put it in the soup pot and cook it thoroughly, skim off the blood foam.

2. Put the pan into the base oil, add onion, ginger, garlic, red oil, soy sauce, white sugar, cooking wine, pepper and aniseed, stir fry over high fire, then pour into a large bowl and add elbows to taste.

3. Put oil in the wok and fry the elbow until the skin is golden yellow.

4. Add the sauce, water and salt in step 2, and cook on low heat until the meat is tender (the time can be shortened to 20 minutes if a pressure cooker is used here). Composition:

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

1) Scrape and wash the pig elbow; 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 eat it with soy sauce.

There are two forms when eating: 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.

Related allusions: 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.

Exercise:

1. Wash the pig's elbow and remove 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 to boil pig's elbow at a 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.

Related allusions:

Eat elbows on New Year's Eve. Spring Festival is an important traditional festival for ordinary people. It is recorded in the Book of Songs that every Lunar New Year, the common people will drink "spring wine", eat "big meals" and "bless" each other to celebrate the New Year. Eating elbow with Tianfu sauce on New Year's Eve is a custom in old Beijing, which indicates that fat pigs send their blessings home in an arch.

Representative brands:

According to legend, the "Tianfu" in old Beijing was built in Qianlong of Qing Dynasty for three years (1738), and it has been more than 260 years now. According to the old people, it also has a legendary experience: in the third year of Qianlong, Fengxiang Liu, a native of Yexian County, Shandong Province, led his grandson to Beijing to make a living, and partnered with a Shanxi businessman to open a sauce meat shop in the east corner of Xidan archway, dealing in sauce elbow, sauce meat and sauce belly. But the store is small and nameless, so it has been very depressed. One day, Fengxiang Liu went to the market to buy goods, and saw an old plaque on the flea market, which read "Tianfu" in three regular script characters, vigorous and powerful with a pen. Fengxiang Liu thought this plaque meant God's blessing, so he bought it and hung it on his lintel. After the store was named after this, the business was booming. God bless arrival as scheduled. In the past, sauced meat shops cooked at night and sold them during the day. Once, Liu, a descendant of Liu, slept in the kitchen at night and his elbow burned. He was so worried that he had to repeatedly process and sort out the pot of boiled elbow and reluctantly sell it. It happened that an old gentleman in the punishment department bought it, tasted it on the spot and said, "Today's elbow sauce is good, crisp and tender, not greasy, not stuffing, delicious." A little later, another eunuch in the palace came to buy elbows. After the eunuch left, Liu came to Ming for fear of catastrophe, but he was once again blessed by God. Since then, Liu Deming has carefully studied and summarized a unique production method, which has become more and more strict in material selection and processing, and the quality of sauce elbow is getting better and better. Therefore, all the dignitaries in the Qing Dynasty liked to eat Tianfu's sauce elbow, and Tianfu became famous. It is said that Empress Dowager Cixi appreciated it after tasting it, and gave Tianfu a waist tag, which stipulated that it should be sent to the palace quantitatively every day. Since then, the sauce elbow made by Tianfu has become a tribute of the Qing Dynasty. It is becoming more and more popular among people. According to Wang Shouxiang, the owner of Tianfu, his late owner Sheng Suhai sent the sauce elbow to the palace before he was born. After the Revolution of 1911, the last emperor Puyi yearned for western life, dressed in suits and ties, ate foreign food, and ignored the traditional cuisine of the Qing Dynasty. However, "Tianfu" sauce elbow is an exception. Although Puyi eats western food every day, the "Tianfu" sauce elbow is a necessary dish on the western food table. Master Sheng also recalled that after the last emperor Puyi was pardoned, he rode his bike to the salesroom of Tianfu the next day to buy sauce elbows. Puyi's love for sauced elbows is well described in his autobiography "My First Half Life". There are countless celebrities who love to eat Tianfu sauce elbow. There used to be many big names in the entertainment circle. Mei Lanfang and Ye Shenglan, masters of Peking Opera, both like to eat Tianfu sauce meat, while Yuan Shihai likes Tianfu chicken. They are both artists and gourmets, looking for Tianfu meat products. The old master said that he once sent sauce meat to Mr. Wang's father and the famous doctor Lu of Xidan.

Today's "Tianfu Hao" Tianfu Hao sauce elbow still attracts people from all walks of life with its unique flavor. The famous calligrapher comfortably gave a pair of Tianfu couplets-the first couplet, "Tianfu Chef, the food is fragrant and the meat is cooked, and the smell is fragrant, and passers-by smell it and dismount"; The second part of the couplet is "Fu 'an Tiaozhen sauce elbow has a special smell, and guests and friends know the smell of parking". Li Shijing, president of the Beijing Food Association, wrote a Tibetan poem for Tianfu-"Celebrating the rebirth of an old shop, enjoying a long-standing reputation, and being blessed with a high star, is known as a leader among peers." There are so many meat kitchens in Beijing that the reputation of abundance is so great. The key is credibility, and Tianfu really has nothing to say on credibility.

According to the old master's memory, Tianfu good old shop used to pay attention to "honesty". For example, in the early years, Tianfu made sauce elbows and selected materials. Only black-haired pigs from eight counties in JD.COM were identified, and only the front elbow was used. The growing period of this pig is 9 to 12 months. It is naturally fed, with solid meat, thin skin and tender meat. Because of the good soil and water, it is particularly rich in nutrition. The choice of accessories is also very careful. Pepper, aniseed, cinnamon and ginger should be fresh and tidy, and the origin should be fixed. Of course, this raw and auxiliary material is more expensive than other places, but Tianfu is never vague. The same is true in the production process, and never cut corners. The production technology of Tianfu's leading product sauce elbow is very complicated. The bought elbow has to go through several processes, such as soaking, unhairing, deboning, baking embryo, stacking pot, making sauce, taking out pot and spreading juice, which lasted for more than 6 hours. In the past, people wanted to eat Tianfu sauce elbow and queued up to buy it, but they couldn't buy it if it was late. Even so, Tianfu will never shorten the production time by one minute in order to produce more.

"Tianfu" selects elbow raw materials.

At present, the pigs produced by Tianfu cannot be found in eight counties of JD.COM. In order to find the pig source suitable for making sauce elbow, Tianfu sent people to dozens of provinces and cities across the country to inspect and screen the meat source, and finally determined Neijiang, Guangyuan and Shunyi in Sichuan as raw materials.

In terms of technology, Tianfu strives for perfection and its products are better than others. Beijingers have the habit of eating sauce elbows on holidays, so the demand for sauce elbows on holidays is in short supply. It opens a channel for fresh meat in the green breeding base; Moreover, products such as ox ears, chicken treasures and chicken hearts have been developed according to the tastes of young people, and the taste is pure and pure. During the Spring Festival, nearly 100 varieties of Tianfu cooked meat products will be put on the shelves.

The raw materials are carefully selected and plump pork elbows. Brush and pluck the fine hairs repeatedly before processing. Every ten Jin of elbow meat is matched with four yuan of salt, two yuan of cinnamon, five yuan of ginger, one yuan of aniseed, eight yuan of sugar, eight yuan of cooking wine and one yuan of pepper. Take out the pot and cook for an hour on high fire. After the oil comes out, take out the elbow meat and rinse it with cold water. At the same time, scoop up the floating oil in the pot, taste the soup twice and remove the meat residue from the bottom of the pot. Next, put the once-cooked elbow meat into the original soup, cook it with stronger fire for another four hours, and finally stew it with low fire for one hour. After such a long time of stewing, the soup has turned into juice, and the boiled oil has penetrated into the meat, making the famous Tianfu sauce elbow.

Qin Yisheng's postscript: raw materials must be fresh, otherwise the smell will not go away. When the pressure cooker is used, first boil the elbow with clear water for a few minutes, pour off the water, wash the elbow meat, then add clear water and seasoning (you can add some sugar, vinegar to make it sour, a pepper), cover the valve and inflate it for 30 minutes, and you can eat it. You'd better open the lid to dry the soup if you have time. It's not bad to sauce trotters like this. The name of the dish [Northeast Cuisine]-Braised pork elbow

raw material

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.

trait

Golden red, soft and delicious. The elbow is fragrant and delicious. Cuisine: Beijing Cuisine Practice: Steamed Cuisine Taste: Home-style ingredients:

Elbow 1000g

Accessories:

Lettuce (flowers and leaves) 300g, with proper starch.

Seasoning:

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.

Cuisine characteristics

Red and shiny, rotten meat, mellow and not greasy, crisp lettuce. Ingredients: pork elbow 1, ham 1, water-soaked mushrooms, winter bamboo shoots, onion ginger, cooking wine, clear soup, chicken essence, water starch and sesame oil.

Exercise:

1, clean the pork elbow, put it in a pot and cook it thoroughly, then add a little cooking wine and onion and ginger to cook it together.

2. Boned the cooked pork elbow and sliced the elbow meat.

3. After the mushrooms are washed and sent to the pedicels, the winter bamboo shoots are washed and sliced, and the ham slices are reserved.

4. Stack mushrooms, bamboo shoots, ham slices and elbow slices layer by layer.

5. After the soup of stewed elbow is cooled, the oil slick is removed. Filter and pour into the plate of elbow slices. The ingredients are unpacked.

6, into the steamer, steam for 20 minutes, then turn to medium heat, and steam the ingredients until crisp.

7. Pour the soup into the pot, add chicken essence, sesame oil, colored pepper and diced carrot, and thicken with water and starch.

8. After the prepared soup is boiled, pour it on the stewed elbow of ham.