I have always liked braised meat, braised beef, braised dried beans, braised eggs, braised chicken wings, braised chicken legs... A pot of good braised food is a must-have at home. After adjusting the marinade, clean the raw materials to be marinated, throw them into the pot, and let the pressure cooker cook for ten or twenty minutes. There is no need to look after it at all, and there is no technical content. A large pot of stewed food can be eaten for several days if stored properly. It can also be used to quickly change a variety of subsequent recipes, which is very convenient.

As a former "Liu Dehua", it is a piece of cake for one person to destroy a Bavarian roast pork knuckle. Sometimes I don’t want to cook anymore, so I can take it home directly from the roadside deli. Apart from all kinds of intestines, the roasted pork knuckle is the most suitable for Chinese stomachs. Correspondingly, the various ways of making knuckles are also one of Liu Dehua's survival skills (because big pork knuckles are sold cheaply in supermarkets...).

Today, let’s talk about the braised pork elbow with multiple dishes.

Everyone should be able to make braised food, and every household probably has its own recipe. You can make whatever you want without being limited to specific recipes and portions.

Star anise. Cinnamon. cumin. clove. fragrant leaves. tangerine peel.

Get a pack of gauze and tie it around your mouth to avoid having to pick them out one by one at the end, which is too troublesome.

For a good pot of brine, in addition to using enough spices, the ingredients for brine must be put in the right order. The basic equipment is: spices -> rock sugar -> soy sauce (appropriate amount of light soy sauce and dark soy sauce, depending on the coloring needs, you can use a little more dark soy sauce in the early stage, the color of the old stew is already very heavy, so you don’t need to add too much dark soy sauce) -> water (conditions apply) Add stock)->Ginger slices, green onion segments or an onion. There is no need to add salt. Most of the braised dishes require some sauce for dipping.

Key points:

1. Braise the meat first. When opening a new pot of brine, it is best to brine something with a larger amount of oil and water, such as pork knuckles, pig trotters, beef tendons, etc. If you want to braise soybean products, you must separate the brine. Just throw away the brine after braising the soybean products. It will become sour and difficult to store.

2. The meat must be rinsed first to remove blood. If you want to braise eggs, boil them first, it doesn’t take long. After peeling, add the eggs.

3. After the meat is braised, turn off the heat and soak it. If you are not in a hurry to eat it, soaking it overnight will make it more delicious.

4. Keep the braised braised meat in the refrigerator for a while until it is slightly hard before cutting into thin slices.

5. Always put away the old stew. Reduce the juice over high heat to the size of a large lunch box, strain it, then let it cool and place it directly in the refrigerator. Can be used repeatedly for a long time. If stored properly, the older the stew, the more fragrant it will be. Texas Braised Chicken is said to be a century-old braised chicken, haha.

1. Run a whole pig knuckle (about 1.5-2kg with bones) through water to remove the blood. If there are any hairs, use a knife to shave them.

2. Put the pork knuckle in the pressure cooker, pour in the old marinade that has been thawed in advance (or make a new pot according to the previous steps), add rock sugar, water, and ginger slices. The amount of water should cover more than half of the elbow.

3. After the pressure cooker is inflated, press for 10-15 minutes. It depends on personal taste. If it takes 10 minutes, the skin will be tougher and chewy, and if it takes 15 minutes, the skin will be softer and chewier. But be careful not to press it for too long, otherwise it would be bad if the whole elbow falls apart.

4. Turn off the heat and soak. I usually let the elbows soak all afternoon and take them out during dinner time.

5. After taking out the elbow (soaking also allows the elbow to cool down slowly), cut the cracked area of ??the elbow skin and carefully remove the large bones.

6. Use plastic wrap to roll up the elbow meat. Place in the freezer. Once the ice is hard, you can take it out and slice it at any time.

I have a friend who has a simpler and rougher recipe: crystal elbow, without any marinade or seasoning, just water and onion and ginger. The steps are the same after that. The elbows made in this way are crystal clear and very beautiful. As for the taste, it all depends on the extra dipping sauce.

1. Eat hot:

Braised pork elbow rice noodles/noodles. There is no technical content. Place noodles or rice noodles and serve with vegetables. While hot, spread thinly sliced ??elbowflowers on top. The heat of the noodle soup is enough to make the elbow cutlets soft and glutinous, making it feel like it melts in your mouth.

2. Cold salad:

Red oil pork elbow. Make a red oil dipping sauce (salt, sugar, light soy sauce, vinegar, minced garlic, sesame oil, chili oil, minced green onion or coriander, white sesame is better), pour it on or dip it in.

Mix elbowflower with cucumber. Slice the elbows, pat the cucumber and cut into sections. Add salt, sugar, light soy sauce, vinegar, minced garlic, sesame oil, minced green onions or minced coriander as desired, and mix well.