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) Eat
Dongpo pork knuckle
Dongpo pork knuckle
When Sichuan salt and soup beans are put into the 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. [ 1]
Related allusions:
Jiang elbow
Composition:
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.
Jiang elbow
Jiang elbow
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.
Braised pork joint
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.
Fushou elbow
Cuisine: Beijing Cuisine Practice: Steamed Cuisine Taste: Home-style flavor
Main 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.
Stewed elbow with ham
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.