Braised elbow, the main course of family banquet, can be used to suppress the scene when served.
Nowadays, people who are scared away by names will be one after another. Elbow, which is not often used in daily life, always gives people the illusion that they can't start. Although I am obsessed with its soft and waxy taste, fat but not greasy taste, ruddy and shiny tone, I was finally frightened by the imaginary difficulties. I would rather endure the pain and spend a lot of money to buy one to relieve my hunger than believe that I can cook such a rare delicacy.
In fact, the most difficult thing about this dish is that you find it difficult. It's really just a very easy dish to operate. Today, A Fei will share with you the hard-core practice of this braised elbow. It is ruddy and shiny, bright red as fire, fat but not greasy, tender and rotten to the bone.
Braised pork joint
Step 1: Prepare seasoning.
Chop an onion into small pieces, put a slice of ginger into the pot, grab a handful of dried peppers, a handful of pepper, add a few pieces of star anise, a few pieces of fragrant leaves, a piece of cinnamon, and a straw shell for later use.
Step 2: Elbow bleaching
Prepare fresh elbows, put cold water in the pot, and add 10g cooking wine to remove fishy smell.
When the water boils, turn your elbow over. In the process of heating gradually, the pigskin will shrink and spill fat. Keep the fire for 3 minutes and clean up the floating foam in the pot. This step can not only remove the odor but also relieve the greasy smell. Take out the elbow after it turns white and scrape the remaining pig hair clean. Be sure to shave while it is hot. Pores expand and are easier to remove.
Step 3: Stew the elbow.
Heat oil in the pot, add a handful of rock sugar, stir constantly to melt the rock sugar, and take out the pot when the sugar juice changes from light yellow to reddish brown. Put the elbow into the pot, pour in the prepared aniseed and turn it over a few times to make the surface of the elbow covered with sugar and fully absorb the fragrance of aniseed.
Pour a proper amount of water from the pot and a can of beer to remove the fishy smell and increase the freshness. Then add 3 grams of salt, a little fresh sugar, 2 grams of pepper, and 0/0 grams of soy sauce/kloc, and turn to high heat to cook the soup. After the soup is boiled, take out the elbow and put it in the casserole, then pour out the soup. The amount of soup must not exceed the elbow.
Then cover the pot and simmer for an hour and a half. This step can't be rushed. Continue to simmer. Boil the soup into the meat, and the meat flavor will blend into the soup. This is the key to the shade of elbow sauce. Pay attention to the amount of soup when stewing, and avoid burning the pot.
After an hour and a half, the skin of the elbow is brittle and rotten, so just stick it gently with chopsticks.
Take out your elbow and put it on a plate, pour some soup, add onion and shredded red pepper and serve.
Ok, this red, soft, rotten and boneless braised elbow is ready. Like friends, try it quickly.