Pork elbow, cabbage, green onion, ginger, star anise, moderate salt, coriander, scallion.?
1, pork elbow wash, cut a few vertical cuts with a knife.
2, the pot of water boiling, down into the pork elbow blanching, skimming the surface of the foam and impurities.
3, the surface of the water is clean, the pork elbow and the pot of boiling water at the same time poured into the pressure cooker.
4, add green onion, ginger, star anise, appropriate amount of salt, cook on high heat.
5, open the pot, high heat for 5 minutes, then turn to medium heat for 15 minutes, turn off the fire.
6, pork elbow removed and cooled, hand torn meat on a plate.
7, hand-torn cabbage leaves thrown into the pressure cooker of pork elbow in the soup, high heat.
8, open the pot, immediately turn off the heat, sprinkle in hand-torn pork knuckle meat and parsley chopped scallions can be.
1. buy elbow a, not too big, eat more will be tired.
2. Wash it clean, especially the hair on the skin to scrape clean.
3. Into the boiling water blanch, color immediately dry out, this step is mainly to remove the blood.
4. Into the pressure cooker, add ginger, fennel spices, cinnamon, peppercorns, scallions, water over the meat, ringing after a small fire for 10 minutes
5. Fished out of the dry control, put into a hot frying pan and deep fry until the skin is golden brown. This step should be careful, be sure to cover the lid, be careful of oil splash scalded the Great Khan
6. Finally, the fried meat, pressure cooker spices into the casserole, grab a small handful of icing sugar, add a lot of dark soy sauce, add the South Milk Juice, add salt, add cold water roaming over the meat, boiled over the fire stewed for 30 minutes, and then a large fire to collect the juice can be.
Main ingredient: pork front elbow 1 only
Auxiliary ingredients: green onion, old ginger 10 grams each Seasoning: 20ml of dark soy sauce, salt 5g, 500ml of broth, 10ml of yellow wine, 20ml of soy sauce, 500ml of peanut oil
Braised elbow
Making Steps 1. green onion cut inch section, slicing the old ginger, to be used;
2. pork front elbow cleaned. Put it into a pot of sufficient boiling water and cook it over high heat until it does not bubble with blood, take it out and control the water, and then color it evenly with old soy sauce;
3. Heat the oil in the pot over medium heat until it is 70% hot, and then put in the pork elbow for frying, and then pour the hot oil repeatedly over the elbow to turn it into reddish brown color, take it out, and then filter out the oil, and then wait for use;
4. Put the fried pork elbow into a large bowl, and then add the soy sauce, salt, green onion segment, slices of old ginger, and the broth ( 100ml). Put the large bowl into a pressure cooker to steam and press for half an hour.
5. Put the steamed pork knuckle 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 put the pork knuckle into a plate and drizzle with the soup.
1. first ~ the elbow de-boned ~ that is, pick off the bones!
2. First, use the yellow sauce and cooking wine ~ pepper ~ evenly spread on the meat of the elbow ~ in the rolled and tied with a string!
3. shallots cut large sections ~ garlic whole of a pat ~ ginger cut large pieces
4. adjust the brine ~ first pot with the bottom oil ~ part of the rock sugar fried ~ simmering sugar color ~ sugar simmering into a reddish brown when ~ add onion ginger and garlic popping aroma ~ heated water ~ in the other seasonings added to it ~ seasoned with white pepper ~ chicken powder in moderation ~ to be adjusted to the mouth ~ the elbow put in the soup ~ soup with a high heat boil! ~ here I used curd juice ~ the role of this is to color ~ so that brine out of the elbow color red color!
5. When the soup boils ~ the marinade and elbows ~ are poured into the pressure cooker ~ pressure 30 minutes! ~The pressure cooker is really a good thing! ~The bones of the elbows are crispy!
6. brined elbow ~ fished out a little cool ~ cut into large pieces
7. cut elbow slices neatly large yards to the plate ~ pot with some marinade ~ boiled water starch thickening ~ dripping on the elbow!