Instrument preparation
Elbow meat 500 grams, 15 grams of soy sauce. Salt 10 grams of seasonings 1, 2 sections of white onion, 2 slices of fresh ginger, 50 grams of honey, fungus, yucca slices, monosodium glutamate, wet dough powder each a little, the second broth in moderation, cilantro.
Production steps
l. Elbow boiled to eight mature fishing, skin surface smeared with a layer of honey, put into a wide frying pan, deep-fried to
braised elbow
skin with small bubbles of dark red, you can fish out.
2. Cut the whole elbow into rounds according to the size of the steaming bowl. With a knife in the elbow of the lean meat direction, cut into a deep and impervious to the elephant's eye block, skin down in the steam bowl, put on the scallion, ginger, big material. Take two clear soup (pork bone soup) a bowl, into the soy sauce, refined salt, cooking wine, find a good taste, pour into the elbow bowl. Put in a steamer basket, steam with high fire for 2 1/2 hours that is good. Out of the cage after picking off the green onion, ginger, big material, buckle in the soup plate.
3. Soup pot on high heat, ladle into the two broth two spoons, decant into the steamed elbow soup, into the yucca slices, fungus slices, refined salt, monosodium glutamate. Good taste, hook water thickening a little, after boiling poured to the elbow that is good.
Practice 2
Input Preparation
Main Ingredients
Main Ingredients: Pork Elbow (1 piece, 1 ? catties), Xiao Tang Vegetables (6), Green Onion (1), Ginger (6 slices)
Seasoning: Star Anise (5 grains), Cooking Wine (5 tablespoons), Sugar (1 tablespoon), Soy Sauce (3 tablespoons), Oil (3 tablespoons), Salt (1/2 tablespoon), Raw Powder (1 tablespoon)
Preparation Steps
1 Remove the hair on the pork elbow and wash it. Boil half a pot of water with 3 tablespoons of cooking wine and ginger slices, and blanch the pork knuckles for 3 minutes, then put them in cold water and fish them out. Onion remove the head and tail, wash and cut into sections.
2 Put the pork elbow in a large bowl, pour 1 tablespoon of sugar, 3 tablespoons of soy sauce, star anise and half a bowl of water, squeeze the pork elbow to let it taste, marinate for 30 minutes.
3 Heat the marinated pork knuckles in the microwave on high for 5 minutes, then add 2 tablespoons of cooking wine, ginger and green onion, turn the pork knuckles over and heat on high for another 5 minutes.
4 Place the baby tong choy in a large bowl with 3 tablespoons of oil, 1/2 tablespoon of salt and half a bowl of water and microwave on high for 3 minutes.
5 Plate the pork knuckles, pour out the remaining gravy in the bowl, season with 1 tablespoon of the cornstarch and ? bowl of water, and heat in the microwave on high for 1 minute.
6 Arrange the chard around the pork knuckles, drizzle with the heated gravy and serve!
Practice 3
Input Preparation
Main Ingredients
Main Ingredients: 1 pork knuckle
Accessories: green onion, 10g each of ginger Seasoning: 20ml of soy sauce, 5g of salt, 500ml of broth, 10ml of wine, 20ml of soy sauce, 500ml of peanut oil
Preparation Steps
Braised Elbow
1. Cut green onion into inches, sliced ginger, to be used;
2. Wash the front elbow of the pig, put it into a pot of boiling water and cook it over high heat until it does not bleed, take it out to control the water, and then use the old soy sauce to color evenly;
3. Heat the oil in the pot over medium heat until it reaches 70% hot, and then put it in to deep-fry, and then pour it repeatedly over the elbow with the hot oil to turn it into reddish-brown color, take it out, and then drain the oil, and then put it to be used;
4. Put the fried pork elbow into a large bowl, add soy sauce, salt, green onion, old ginger slices and stock (100ml). Put the large bowl into a pressure cooker to steam and press for half an hour.
5. Put the steamed pork knuckles into a frying pan, add salt, yellow wine and stock (400ml) and heat over medium-low heat for 30 minutes until the soup thickens, then serve the pork knuckles on a plate and drizzle with the soup.
Practice 4
Preparation of ingredients
Main ingredient: 1000g of elbow.
Accessories: 2000 grams of peanut oil (consumed 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, green onions, ginger, a little five spices, 15 grams of starch, 10 grams of sugar, the right amount of soup, a little green garlic.
Preparation steps
1, choose thin skin, small pores of the fresh elbow, pick off the bone, trimmed into a round peach shape.
Braised Elbow
2, elbow skin side up, into the five spice brine pot heating, cooking to five mature fish out.
3, the frying pan is hot, the elbow skin side down fried yellow, frying constantly turning, in order to prevent paste bottom.
4, fried elbow out, put a bowl, add onion, ginger, with brine soup to some water, pour into the bowl, on the drawer steamed. 5, will be steamed elbow buckle into a large plate, the soup drained in the long, add wine, MSG, adjust the color, start thickening, sprinkle with green garlic segments, dripping into the oil, poured on the elbow that is completed. [1]
Practice five
Ingredients to prepare
Main ingredients: pork elbow 1, bamboo slices several sections.
Seasoning: a little scallion, a little ginger, moderate sugar, moderate soy sauce.
Making Steps
1. Scrape the elbow clean, cut with a knife in a straight line (see bones), cook in a pot of boiling water for about 2 minutes and fish out; scallion knots.
2. Take a casserole, put bamboo slices on the bottom, elbow skin down on the bamboo slices, add green onion knots, ginger slices, soy sauce, sugar and water (water and meat surface level), boil over high heat, skimming foam, cover the pot with a lid, and change to a small fire simmer for about 1 hour.
3. Turn the elbows over (skin up) and remove the bamboo slices when the elbows are cooked.
Ingredients preparation
Main ingredient: 500 grams of pig's trotters. Accessories: 2 slices of ginger, a little bit of rock sugar, a little bit of ginger, 2 spoons of dark soy sauce, 4 dried chili peppers, anise 1, shredded green onion moderate.
Steps
Braised elbow
1, 500 grams of pig trotters, and ginger two slices of boiling water in the boiler for 1 minute, fished up through the cool water to drain;
2, put a little oil in the iron pot, put a small icing sugar sautéed, brown-red, put down the trotters and ginger, take a good cover, be careful of splatters, stir fry trotters over low heat to a slightly golden;
3, add a couple of ice sugar, and then add two slices of ginger to the trotters. >
3, add two large bowls of water, add two tablespoons of soy sauce, four dried chili peppers, anise a stew in the casserole, medium heat to boil and then adjusted to the fire stewed until the water is dry and rotten meat;
4, loaded with a small plate sprinkled with shredded green onions, on the table.