1. Elbow on the fire, small fire smoked its skin, pay attention not to burn paste, this step in order to remove the elbow epidermal sweat glands to go to its fishy odor, there are spray gun can be used with a spray gun is more convenient;
2. Elbow skin clean, pot into the cool water and wine, into the elbow blanching for half an hour, skimming during the foam, blanching well after the feast into the pressure cooker;
3. Burning oil in the pot, put the rock sugar stir fry sugar color, sugar color stir fry after a good turn to a small fire, put ginger slices and scallions, hawthorn, put all the spices stir fry, add soy sauce, soy sauce, cooking wine, salt, add a lot of boiled water and then poured into the pressure cooker
4. Add a small handful of rock sugar, medium-low heat pressure for an hour;
5. Finally, the elbow out of the plate, the pot take the amount of stewed elbow broth, water starch thickening can be dripped on the elbow!
Pig back elbow 2, 35 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 30 grams of green onions, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 3 grams of peppercorns.
Practice:
1 Wash the pork elbow, pull out the remaining hair and set aside.
2 pot to do water, cool water will be pork elbow under the pot tightly for a while fished out of the water standby.
3 Onion cut large, ginger cut large spare.
4 Anise, cinnamon, pepper with gauze wrapped to make a spice packet spare.
5 pot to do water again (the amount of larger), the pork elbow into the pot on high heat to boil.
6 Put in the green onion, ginger, spice packet, cooking wine, soy sauce and continue to do open.
Elbows in Sauce
Elbows in Sauce
7 Turn down the heat and simmer for about 50 minutes.
8, under the salt, sugar seasoning and continue to simmer until chopsticks can easily penetrate the pork elbow.
9. Reduce the heat to a high simmer until the soup thickens, then remove the pork knuckles from the pot and allow to cool.
10, cooled pork elbow cut into 1 cm thick slices
Main ingredients: elbow 1000 grams.
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 onion, ginger, a little five spices, 15 grams of starch, 10 grams of sugar, the right amount of soup, a little green garlic.
Making process
1, choose thin skin, small pores of the fresh elbow, pick off the bones, trimmed into a round peach shape.
2, elbows 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, sprinkle green garlic segments, dripping into the oil, poured on the elbow that is completed.
Amount of soup, 50 grams of ginger, 10 grams of cooking wine, 75 grams of salad oil, 50 grams of soy sauce, 5 grams of sugar, 15 grams of green onion oil
Fukushou elbow practice 1. Scrape the white hairs on the elbows, soak in warm water to brush clean, white water boiled to 4-5 mature fish out, net cloth sopping up the water to wipe the three sides of the soy sauce.
2. pot on the fire put the oil hot, will be smeared with soy sauce elbow into the frying color, then fish out, every 4 cm cut a knife, the depth of the meat 4/5
3. take a container into the processed elbows, add broth, cooking wine, sugar, scallion segments, ginger, meat packet on the pot steam until rotten, drain the soup.
4. Wash the lettuce and yard in the plate, the steamed elbow meat buckle in the plate.
5. frying on the fire will be the remaining soup boil, remove the floating foam, water starch into the juice gravy, and then dripping into the green onion oil, evenly poured on the plate that is complete. After the plate a little garnish.