【 Materials 】 Pork elbow 1 plate, cucumber 1, half pepper, 3 parsley, 30g soy sauce, 50g balsamic vinegar, 0/0g sugar 10g garlic cloves.

[Practice] A plate of pork elbow slices. Cucumber, pepper, coriander and garlic are ready.

2. Cut the pig elbow into wide strips with a knife. Shred cucumber and pepper, cut coriander into inches, flatten and chop garlic.

3. Put all the ingredients in a large bowl, and pour in appropriate amount of soy sauce and balsamic vinegar.

4. add another spoonful of sugar. Stir well and serve.

Huiguo elbow

[Ingredients] Cooked pork elbow, green pepper, Pixian bean paste, soy sauce, onion and ginger slices.

[Practice] Put a small amount of oil in the pot. When the oil is hot, put the onion and ginger slices into the pot.

2. Stir-fry the elbow slices, add green peppers and stir fry with soy sauce.

3. Finally, evenly add 2 spoonfuls of Pixian bean paste.

[Tip] The bean paste is salty and does not need to be added with salt.

It is also good to add a little carrot and fungus to decorate.

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≦ Northeast cuisine ≦

【 Ingredients and Accessories 】 Pig with skin 1250 g soy sauce 400 g onion 20g refined salt 8 g ginger 15g refined pepper 2 g sugar 20g star anise 3 g Shaoxing wine 25 g cinnamon 2g sugar 5g Amomum villosum 1g wet starch 20g cardamom 1g pepper oil 10.

【 Practice 】 Boil the pig in a pot until it is half cooked, then take it out, dry the water on the skin, coat it with sugar while it is hot, cool it a little, fry it in 80% to 90% hot oil until it turns red, take out the clean oil, and wedge it into a walnut-shaped block (deep into the skin) on the meat surface with a knife.

2. Heat the pan with base oil, add white sugar, stir-fry until dark red, add clear soup, Shaoxing wine, soy sauce, refined salt, onion ginger, pork elbow, pepper, aniseed, cinnamon, Amomum villosum, cardamom, clove, Amomum tsao-ko and fennel, make a medicine bag, put it in the pan, stew it with slow fire until it is 80% mature, and when taking out the pig, enlarge the skin downwards.

3. Put the original soup into a spoon and add monosodium glutamate to boil, hook it with wet starch, pour pepper oil and pour it on the pork elbow.

【 Key points 】 Pig elbow can be divided into front elbow and back elbow. The front elbow, also known as the "front hoof", is above the knee of the pig's front leg and below the sandwich meat. The "hind hoof", also known as "hind hoof" and "dolphin hoof", is located above the knee of the pig's hind leg and below the hip, hip and cucumber meat, and is connected with the fan bone. When the meat is thick, thin and gelatinous, it can be used before and after braising, and it is better to use it later.

2. When changing knives, it is required that the knife distance is even and the depth is appropriate, that is, it should be deep to the skin and keep the skin intact.

3. Master the heat to make the finished product crisp and mellow.

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Pet-name ruby ① Braised elbow

[ingredient] elbow 1000g.

[Accessories] Peanut oil 2000g (the actual dosage is 75g), soy sauce 50g, cooking wine 75g, 1.5g salt a little, onion, ginger, spiced powder a little, starch 15g, sugar 10g, soup a little, and green garlic a little.

【 Practice 】 Choose fresh elbow with thin skin and tiny pores, remove 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.

Golden red, soft and delicious. The elbow is fragrant and delicious.

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Attending Amomum villosum elbow

[Ingredients] 500g pork elbow, onion, ginger, salt, pepper, Amomum villosum, cooking wine and sesame oil.

【 Practice 】 Scrape the elbow clean, drain the water, plug the small hole with a bamboo stick, cut the onion into sections, slice the ginger and grind the Amomum into fine powder. Stir-fry Zanthoxylum bungeanum and salt, pour out and dry until it is not hot, put it on pig's elbow, put it in a ceramic container (avoid using metal container) for 24 hours, and turn it once in the middle.

2. Scrape the stuffy elbow again, drain the water and sprinkle Amomum villosum powder on the elbow. Roll a clean cloth into a tube, then tie it tightly with a string and put it in a container.

3. Add onion, ginger and cooking wine, steam for half an hour on high fire, remove the rope cloth when it is not hot, and then roll it tightly.

4. Steam in the cage for 1 hour, take it out and let it cool thoroughly, remove the rope cloth and apply sesame oil to avoid drying. Then cut it into thin slices when eating.

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