The ingredients are as follows: pork elbow 4000g, pepper 50g, star anise 50g, dried tangerine peel 50g, cinnamon 3g, fennel seed 4g, angelica dahurica 4g, ginger 4g, Amomum villosum 5g, soy sauce100g, salt100g and cooking wine100g.
The specific method is as follows: wash the pig's elbow, soak it in cold water for 8- 10 hour, scrape the dirt and residual hair from the skin, boil the water and wash it with cold water, and add 8000g of clean water and a meat bag (50g of pepper, aniseed, dried tangerine peel, 3g of cinnamon, 4g of fennel, 4g of angelica dahurica, 4g of kaempferia rhizome and 5g of Amomum villosum) into the pot. Sprinkle sugar and tea in the pot, put the whole onion on it, put the grates with elbows in the pot, cover the pot tightly, boil the pot for about 3 minutes and see smoke in the pot, then smoke the pot for 3-4 minutes. When taking out, apply sesame oil on the elbow skin to increase the luster and fragrance.
No.2 Jiang elbow
The ingredients are as follows: pork elbow 1, green beans, salt 1 teaspoon, rock sugar 5, onion 1, ginger 1, garlic 3 cloves, star anise 3, pepper 1, cooking wine 2 tablespoons, tsaoko 2, fragrant leaves 5, and cooking wine.
The specific method is as follows: wash the elbow, scrape off the fine hair and dirty mud on the elbow with a knife, wrap the meat on the pig elbow in the skin, and tie it with cotton rope (this is the secret that the sauce elbow is not broken or peeled, so it must be tied tightly, and the elbow will not be peeled when rolled in the pot). Put cold water into the pot, and blanch it to make the blood foam on the elbow spit out with the rise of water temperature. Boil the boiling water in the pot with onion, ginger, garlic, stock, bay leaf, Amomum tsaoko, star anise, fennel, cardamom and pepper, take the cooked elbow out of the pot and start to stir-fry the sugar color. You can refer to my boutique. When the pot is hot, put a little oil in it, let the rock sugar melt slowly with a small fire, then turn the rock sugar into amber, and stir it slowly with a bamboo shovel. Be ready to boil water from the fire at any time, and the sugar color will be successful. Pour the sugar color into the cooked soup pot, add the cooked pork elbow, cook the soup with strong fire, cook Shao wine, turn to medium fire cover, open the cover after 1 hour, add salt, pepper, sugar and soy sauce to taste, and cook the elbow with medium fire sauce for half an hour.
No.3 Jiao Yan elbow
The ingredients are as follows: pork 1, 2 eggs, 50g starch, flour 100g, a little salt, a little sesame oil, chives and pepper powder.
The specific method is as follows: iron the pork elbow, soak it in clear water for 10 minute, scrape it clean, put a proper amount of clear water in the pot, cook the elbow until it is four-cooked, move it into a pot of brine, take it out when the fire is 80% rotten, buckle it into a bowl, take 50g of marinade from the pot of brine, add salt, stir it evenly, and pour it on the elbow to steam it, thus obtaining the sauce elbow. Cut onions. Beat the eggs into a bowl and stir them evenly with chopsticks. Add flour, corn flour, sesame oil, salt and appropriate amount of water to make a paste. Put the cut elbow meat into the stirred paste, heat it in a pan, oil it and burn it until it is 70% cooked. Put the cooked elbow meat into the pot one by one until it is golden yellow, pour it into a colander, drain the oil, put the fried elbow meat into the pot while it is hot, and add pepper powder and pepper powder.
No.4 braised pork
The ingredients are as follows: elbow 1, water 3 liters, ginger 10g, garlic 4 cloves, cooking wine 15g, pepper 2g, star anise 2g, pepper 3g, rock sugar 2g, salt 2g, oil 5g, soy sauce 15g and light soy sauce 65438+.
The specific method is as follows: slice ginger and garlic, blanch elbows with cold water, add cooking wine, pepper, star anise, pepper, stewed meat king, crystal sugar, salt, oyster sauce, soy sauce, soy sauce and onion ginger, and stew for two hours on medium fire!
No.5 Dongpo elbow
The ingredients are as follows: pork elbow 1, onion ginger 1, star anise 1, cinnamon 1, tsaoko 1, nutmeg 1, a little pepper, 2 cloves of clove, 2 tablespoons of fennel cooking wine, 3 tablespoons of soy sauce and light soy sauce.
The specific method is as follows: 1 pork elbow, after thawing, soak it in clear water for about 2 hours, remove the blood, boil a pot of hot water, add a little onion and ginger slices to the water, add the washed pork elbow and cook until the foam boils, and then take a casserole. After soaking in water, put it into the elbow. The casserole or other pot must be big enough and prepare the seasonings: star anise, cinnamon and other seasonings. At the same time, prepare a tea packaging spice. Put the seasoning bag into a casserole, add onion and ginger juice (the juice squeezed by fresh ginger is frozen and preserved), add warm water less than pig's elbow, add appropriate cooking wine and soy sauce, boil in the middle, turn to low heat and simmer slowly after boiling, and the casserole will keep boiling. Cover the casserole and stew for 2.5 hours. After 2.5 hours, the water in the casserole was consumed. At this time, you can turn off the fire, start another wok, add an appropriate amount of stewed elbow soup, add soy sauce and rock sugar to boil, and slowly stew the elbow carefully. When the soup in the pot begins to thicken, carefully put the elbow on the plate. At this time, the elbow is very soft and rotten. If the movement is a little bigger, you are worried that it will be debonded, and the rest of Tonga is a proper amount of water starch.