(1) Boil before steaming:
Raw materials: 700g of pork elbow, 0/2 eggs/kloc-0, 750g of lard, 5g of chicken oil, 25g of bamboo shoots, 25g of green vegetables, 0g of scallion/kloc-0, 0g of ginger 10, 5 flowers/kloc-0, 300g of preserved soup and 60% of wet starch.
Methods ① Boil the elbow skin until it is 60% rotten, remove and drain the water, and apply soy sauce on the skin. (2) Cut the Chinese cabbage, bamboo shoots and ginger into pieces, cut a hole in the onion and put it in the pepper for later use. ③ Burn the lard to 90% heat, put it in the pig's elbow, fry the skin until golden brown, take it out, drain the oil, and cut one side of the meat into a square flower knife, but don't cut the skin. Put the pig's elbow skin down in a bowl, add soy sauce, broth, onion, ginger and aniseed, steam until it is rotten, take it out, and take out onion, ginger and aniseed. Pour out the original soup and buckle your elbow on the plate.
(4) Cook the eggs with clear water, take them out, soak them in cold water, shell them, spread soy sauce, heat them with oil in a frying spoon, add the eggs, take them out when they are golden brown, add onions, ginger, soy sauce and stock, steam them thoroughly, take them out and put them outside the elbow. ⑤ Add the original soup and residual soup of steamed elbow, bamboo shoots and Chinese cabbage into the frying spoon. After boiling, skim off the floating foam, thicken, add monosodium glutamate, and pour chicken oil on the elbows and eggs. Serve.
(2) Stewing method
Ingredients: 750g pork elbow, 25g mushroom, 5g ham, 25g onion, 25g Chinese cabbage, 500g broth, cooking wine, chicken oil, aniseed and salt.
Methods ① Cut the green onion into inches, slice the ginger, cut the mushrooms into pieces 8 minutes long, 4 minutes wide and 1 minute thick, and cut the ham into small elephant eye pieces for later use. (2) The pig elbow is bled, fished out and drained, and a 5-square flower knife is punched on one side of the meat. (3) Put the elbow skin down, put it in a pot, add broth, salt, onion, ginger and aniseed, simmer until it is half rotten, then turn it over and stew until it is rotten, take out the elbow skin up, put it in a big bowl, take out the onion, ginger and aniseed, add mushrooms, ham and Chinese cabbage, boil, skim off the floating foam, pour it into a big bowl and pour it thoroughly.
(3) steaming
Raw materials: 750g of pork elbow, 25g of pigskin, 750g of stock, 25g of onion, 25g of ginger, 50g of garlic, 5g of cooking wine, and proper amount of refined salt, vinegar and soy sauce.
Methods (1) Wash pig's elbow, remove blood stains, take it out, filter it dry, put it into a basin, add onion, ginger, salt, monosodium glutamate, cooking wine and skin (boil it in water first, then wash it), steam it, take it out, peel it, onion and ginger, skim off the floating oil, cool it thoroughly and freeze it. When eating, cut into 2-minute-thick slices and put them on a plate. Mash garlic, add vinegar and soy sauce to eat elbows.
(4) pot burning method
Raw materials: boneless elbow meat 500g, egg 1 piece, wet starch 20g, vegetable oil1000g, pepper 20g, cooking wine 50g, onion100g, ginger, salt, onion, tiger sauce and soy sauce 20g each.
Methods ① Put the pork elbow into a pot of water, cook it thoroughly with strong fire, take it out and wash it, cut it into 5-minute thick slices, put it in a bowl with the skin facing down, add soy sauce, onion (cut a mouth and add pepper), ginger and cooking wine, steam it for about 1 hour, take it out and filter the soup. (2) Put the wet starch, eggs and salt into a bowl and mix them into paste. Spread half of the paste in a flat plate, with the skin of elbow joint facing down on the paste, and pay attention to the prototype of elbow joint meat. The remaining half of the paste is evenly poured on the elbow meat. ⑧ Add vegetable oil into the frying spoon and heat it to 70% heat: keep the elbow meat in its original state and gently push it into the oil; When it is slightly hard, move to slow fire and fry until cooked. Then move to high fire and fry until golden brown, take it out, filter oil, cut it into long strips and put it into a saddle shape. Bring green onions and tiger sauce when eating.
Dingxiang elbow
Raw materials: boneless pig 1 elbow (about 1 000g), a little onion, ginger, salt, soy sauce, monosodium glutamate, cooking wine, 6 cloves of clove, water-borne fungus, water-borne day lily 10g, 500g of broth, and a little sugar, sesame oil and green leaves.
Method: Burn the pig's elbow with an iron fork on a strong fire, evenly burn the skin until it is brown and bubbly, then soak it in warm water for 20 minutes, then scrape the paste until the skin is golden yellow, cook it in a water pot for six times, take it out, wipe it with a clean cloth while it is hot, evenly paint the skin with sugar, remove the bones from the meat, put it on a chopping board, and scrape the meat with a knife. Put the meat in a steaming bowl, put onions, ginger and cloves on the meat, sprinkle with salt, pour in soy sauce, cooking wine and clear soup, steam it in a cage and take it out. Pick out the seasoning of the steamed elbow, turn it upside down and buckle it in the soup plate, pour the soup into the spoon and light it, then add an appropriate amount of broth, boil the fungus, day lily, green leaves, cooking wine, salt, soy sauce and soup, skim off the floating foam, taste it, hook it into the running water with wet starch, add monosodium glutamate and drop sesame oil, and pour it evenly on the elbow.
Features: light red color, shiny oil, rotten skin and fragrant meat, clove flavor, instant in the mouth, fat but not greasy. This dish is a traditional dish in Ningxia.
stewed pig’s trotters
Ingredients: pig's feet, onion ginger and soybean sprouts.
Production: firstly, the cleaned pig's front elbow is boned and splashed with water, then the onion ginger and soybean sprouts are added and soaked in the above soup, while the boned hoof bones are still placed in the pot and cooked with high fire, and then the fire is reduced for 2-3 hours. When the lid is opened, the soup is thick and rotten, and the smell is fragrant. You can rinse some spinach in it when you eat. The meat is tender but not greasy, and the meat flavor stays between your teeth.
Sauerkraut elbow
Ingredients: fresh pork elbow 1200g, special sauerkraut 80g, bread balls 80g, fried onion rings 20g.
Practice: Marinate pork elbows with salt, pepper and fennel seeds for about half an hour, bake them in the oven (100℃) for half an hour, then adjust the temperature to 200℃ until the meat is cooked and crisp, and serve with fried bread balls and shredded sauerkraut.
Braised pork joint
Ingredients: pork elbow (1000g), salt, monosodium glutamate, soy sauce, sugar, aniseed, cinnamon, starch, soup and oil.
Practice: 1. Scrape the pig's elbow clean, remove the bone, put it in a pot and cook until it is half cooked, take it out, control the water and drain it with a clean cloth.
2. Put a layer of soy sauce on the elbow skin, put oil on the pot to heat it, fry the elbow down until the skin bubbles, and then take out the oil control.
3. Put the stir-fried elbow into a pot, add salt, soy sauce, sugar, aniseed, cinnamon and appropriate amount of soup, steam until soft and rotten, and take it out. Put the pigskin on it. Pour the steamed broth into a wok, bring to a boil, thicken with water and starch, and pour the juice on the elbow. When frying meat, the skin must face down, the skin will blister and taste good.
The practice of braising elbows in brown sauce
Features: brown color, crisp and rotten meat, sweet and salty.
Blanch the pig's elbow, take it out and wash it, put it in a bowl, remove the bones, mix the soy sauce and yellow sauce evenly, put it on the elbow, put it in a 70% hot oil pan, fry the skin down until golden brown, take it out and drain. Put a little oil in the wok, add onion, ginger slices, star anise and yellow sauce, soy sauce, clear soup and refined salt, add elbow to boil, simmer for 10 minute, turn the elbow over, and drain when the soup is cooked. Put it in a large bowl, pour the original soup stewed with elbow, steam it in a cage for 20 minutes, and drain the original soup after cooking. Buckle the elbow into a large bowl, thicken the original soup with wet starch, add Shaoxing wine and pepper oil, and pour it on.
The practice of red grilled elbow
Features: purple color, mellow.
Braised pork knuckle is a famous historical dish in Weifang area, which is favored by people because of its soft waxy taste, fat but not greasy and rich nutrition. It was once rated as "Shandong famous snack".
When the wok is on fire, add peanut oil, add elbow meat when it is 70% hot, and remove it when the elbow is fried into persimmon red. Break the elbow into eye pieces with a stolen knife, color it with sugar, put it face down in a bowl, add soy sauce, salt water, onion, ginger slices and half a spoonful of clear soup, steam it in a cage, take it out and remove the onion and ginger slices, and put it on a pot mat. Put the pot on fire, add the soup, add cooking wine, monosodium glutamate and salt water, and put the pot mat in the grill. The carrion juice is thick, put it into the frying pan, and pour the remaining juice on the elbow.
After degreasing twice, the braised elbow was really fat but not greasy, and thin but not firewood. It is the first choice for people who are greedy and afraid of being fat.
The practice of sauce elbow:
1. Clean the elbow, put a little salt in the onion and ginger, and cook it in the pressure cooker until it is basically cooked.
Pull out a bone
3. Add onion, ginger, garlic and pepper to another pot, add rock sugar, soy sauce, salt, fragrant leaves and cardamom, put the elbow in, and add the soup that just boiled the elbow, just until the soup has just passed the elbow.
4. After the pot is boiled, stew it over medium heat until it tastes delicious.
When there is only a small bowl of rice in the soup, stay away from the fire.
6. Prepare a strong plastic bag for small food in advance, put it into the plastic bag after the elbow is cold, and pour the remaining soup into the middle of the elbow.
7. This step is crucial, that is, press your elbow in the plastic bag until it can't be pressed, and then tie the bag tightly.
8. Put it in the freezer and take out the slices for eating later.
The practice of Dongpo elbow
Raw materials:
Pork elbow, snowflake bean, onion festival, Shaoxing wine, ginger, Sichuan salt.
Method:
Scrape the pork elbow, clean it, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove the bone from the elbow, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil it over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip in soy sauce.
Features:
The soup is milky white, the snow beans are white, and the pork elbows are rotten and soft, original and fragrant.
[Northeast Cuisine]-Braised elbow
【 Ingredients and Accessories 】 Pig with skin 1250g soy sauce 400g onion 20g refined salt 8g ginger 15g refined pepper 4g sugar 5g aniseed 3g Shaoxing wine 20g cinnamon 2g sugar 5g Amomum villosum 1g wet starch 20g cardamom 1g pepper oil 15g clove/kloc-0.
(Cooking method)
65438+
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.
[Process key]
1, pig elbow is 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.