Seasoning: pepper powder 3g cooking wine 10g soy sauce 50g salt 3g vegetable oil 10g?
1. Put the elbow in the water pot, cook it thoroughly with high fire, take it out, wash it, let it cool, cut it into large pieces, and put it into the bowl with the leather side down;
2. Add soy sauce, cooking wine, onion and ginger slices, marinate and steam in a drawer for about 1 hour;
3. Use wet starch, eggs, refined salt, cooking wine and soy sauce to make a paste;
4. Spread half of the egg paste on the flat plate, put on the elbow joint piece, keep the original shape of the elbow joint, and smooth the rest to the elbow joint surface;
5. Put the clean pot on a high fire, add oil to the pot, and when it is 70% hot, push the elbow into the oil pan and fry it. When the shell is difficult to fry, hold the elbow with a shovel and fry it with slow fire. After turning it over, poke a few small holes with iron chopsticks, fry it thoroughly and take out clean oil;
6. Put the drained elbow knife into the dish and sprinkle with pepper noodles;
7. Onion, sweet noodle sauce and lotus leaf cake are served at the same time.
A pork elbow, ginger slices, star anise, cinnamon, pepper, fennel, fragrant leaves and salt.
Production process:
1. Boned elbow for standby (if you can't do it yourself, you can also ask the market for help selling meat);
2. Put your elbows flat and put some salt;
3. Tie the cut elbow with a rope;
4. Put it into the soup pot, add clean water, and after the water boils, put the tied elbow into it and blanch it;
5. Put ginger slices, star anise, cinnamon, pepper, fennel and fragrant leaves on gauze to make a small halogen bag;
6. Put the rejected bones and small halogen packets into a pressure cooker and cook at high pressure for 20 minutes;
7. Take out the pressure cooker elbow and drain it, and put it in the refrigerator for half a day;
8. Take out the slices and eat them.
Preparation of dipping sauce: Take a bowl, add Jiang Mo, sesame oil and soy sauce, mix well, and serve with your elbow.
Production skills:
1. When the pig elbows, scrape the skin clean with a knife without hair;
2. When frying, gently push it with a spoon to make it evenly cooked;
3. It is best to keep the elbow round when changing knives, or change it into a saddle shape;
4. Because of the frying process, it is necessary to prepare1000g of vegetable oil.
1. Elbow bone removal, first scrape the dirt off the skin with a knife, then remove the hair, put it in a cold water pot and blanch it, then wash it.
2. Pepper, aniseed and fragrant leaves are ready.
3. Wash and cut the onion, and wash and slice the ginger.
4. Scrape the dirt off the skin with a knife, and then choose to remove the fur.
5. Put it in a cold water pot and blanch it, then wash it.
6. Set aside a few square pieces (because the elbows are boneless and have little skin, you can add some skin where there is no skin on both sides when you put them in the container for beauty), and cut the rest into thin strips.
7. Put the elbow into the pot and add hot water, then put the onion ginger, pepper, aniseed and fragrant leaves into the box and put them into the pot together. Simmer until chopsticks move, add appropriate amount of salt and continue to stew until cooked, and take out.
8. Put the cut skin into the pot and continue to simmer for 20-30 minutes until the skin is cooked and the soup is sticky. Turn off the heating.
9. Put the stewed elbow in a container, fill the skin where there is no skin on both sides, then pull the meat apart with chopsticks, and then pour the soup in. It can be cooled naturally or put in the refrigerator. Take out the frozen crystal elbow, cut it into thin slices and dip it in (Fluttershy plus 1 spoon sweet vinegar, 1 spoon soy sauce, a few drops of sesame oil) to eat.