Cold elbow

〖Material〗1 plate of pork elbow. 1 cucumber. Half a pepper. 3 cilantro, 30g of soy sauce, 50g of balsamic vinegar, 10g of sugar, 4 cloves of garlic,

〖Practice〗Pork knuckle in a plate. Cucumber, pepper, cilantro, garlic ready,

2. Pork elbow slices cut into wide strips. Cucumber, bell pepper cut thick wire, parsley cut inch section, garlic flattened and chopped

3. All the ingredients into a large bowl, pour the appropriate amount of soy sauce, balsamic vinegar,

4. And then put a small spoon of sugar. Stir well to serve.

Back to pot elbow

〖Instrument〗cooked pork elbow meat, green pepper, PI County bean paste, soy sauce, green onion, ginger

〖Practice〗Put a little oil in the pot, when the oil is hot, put green onion, ginger slices burst pot.

2, put elbow meat slices stir fry, add green pepper, soy sauce stir fry.

3, finally put 2 tablespoons of Pixian bean paste, evenly.

〖Tips〗Bean paste is more salty, no need to add salt.

Add some small amount of carrots and fungus to do garnish is also good. Pepper oil 15g. 1g of cloves. 750g of broth. 1g of grass nuts. 100g of peanut oil. 2g of cumin.

〖Practice〗when the pig let go of the pot of water boiled to five ripe and then removed, dry the skin surface of the water, wipe the sugar color while it is still hot, slightly cooled and then put into the eighty or ninety percent of the oil deep-fried until slightly red, out of the control of the oil, the knife wedged in the meat surface into a walnut-shaped pieces (deep to the skin of the meat).

2. pot with the bottom oil hot, add sugar fried to deep red when added broth, wine, soy sauce, salt, onion and ginger, pork elbow, with pepper, dashi, cinnamon, sand nuts, Doukou, cloves, fruits, cumin, made of a medicinal bag put a person in the pot, stewed over a slow fire to eight ripe, take out the pig, skin-side down, put in a large bowl with the original broth, green onion and ginger, on the show steamed until crispy, decant the soup, the pork elbow buckle in the plate.

3. The soup into the spoon with monosodium glutamate boiling, with wet starch hook fluorescence, dripping pepper oil, poured on the pork elbow that is complete.

〖Key〗Pork elbow can be divided into front elbow and back elbow. The front elbow is also known as the "front hoof bladder", in the upper knee of the front leg of the pig and the lower part of the sandwich meat. "The back elbow, also known as the "back hoof" and "dolphin's hoof", is located above the knee of the pig's hind leg and below the buttocks, crotch meat, cucumber meat, and the end of the scalloped bone. When the meat skin is thick, lean and gelatinous, braised when the choice of before and after the time can be, after the time is better.

2. The knife is required to be evenly spaced, the depth is appropriate, that is, deep to the skin, but also to keep the skin surface intact.

3. Master the fire, so that the finished product to achieve crispy flavor.

〖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, five spices, 15 grams of cornstarch, 10 grams of sugar, the right amount of broth, a little green garlic.

〖Practice〗Select thin-skinned, small pores of the fresh elbow, remove the bones, trimmed into a peach shape.

2, elbow skin side up, into the five spices brine pot heating, cooking to five mature fish out.

3, the frying pan will be hot, the elbow skin side down fried yellow, frying constantly turning, in order to prevent the bottom of the paste.

4, fried elbow out, put a bowl, add green onions, 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, soup leaching in the long, add cooking wine, MSG, adjust the color and taste, start thickening, sprinkled with green garlic segments, dripping into the oil, poured on the elbow that is completed.

Golden red, soft and fresh. Elbow aroma wafting, flavorful and refreshing.

〖Practice〗Scrape the elbow clean, drain the water, with a bamboo skewer inserted full of small eyes, scallions cut into segments, ginger cut into slices, sand nut research into fine powder. Peppercorns, salt fried hot, poured out to dry to not hot when the elbow on the rub, placed in ceramic containers (avoid metal containers) smothered for 24 hours, the middle of a turn.

2, the smothered elbow and then scrape and wash again, drain the water, sprinkle the elbow with powdered sand nuts. Roll it into a tube with a clean cloth, then tie it tightly with a thin rope and put it into a container.

3, put on the green onion, ginger, cooking wine, placed on a high flame steam half an hour, removed to dry to not hot, then remove the rope cloth, and then re-roll tightly bundled.

4, steam on the cage for 1 hour, remove cool, remove the rope cloth, smeared with sesame oil to avoid drying. When serving, then cut into thin can be.