Braised elbow with red dates Ingredients: pork elbow Accessories: red dates and medlar Seasonings: onion, ginger, cooking wine, salt, soy sauce, soy sauce, chicken essence, crystal sugar, soup stock, and cooking oil (star anise, pepper and fennel).

Tools: pressure cooker practice:

1. Blanch the pork elbow with boiling water, remove the blood foam with cold boiling water, pluck the hair, wash the ginger and cut it into pieces, and wash the onion and cut it into sections;

2. Put pork elbow, soup stock, red dates, medlar, crystal sugar, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence, seasoning bag, ginger and onion in the pressure cooker, cover the lid, adjust the pressure cooker to "cooking gear", keep the pressure for 1 hour after adjustment, and take it out after the "float valve" returns.

Features: Unique flavor and rich nutrition. The elbow, commonly known as the front hoof, has a thick skin and many tendons under the humerus.

Douban elbow

The characteristic color is moist and bright, the elbow is sticky, fat but not greasy, slightly spicy and delicious.

Raw material pig elbow (boneless) 500g. Green garlic sprout100g, watercress 25g. 50g of pig oil, 500g of fresh soup, 3g of salt,

Cooking wine15g, sugar color15g, vegetable oil 30g, and water bean powder15g.

Wash the pork elbow, put it in the pot with chicken bones, take it out and wash it. Use a knife to square the elbow, and put the chicken skeleton on the pot.

Inside, the elbow skin is placed down on the chicken bone. Set the wok on fire, add pig fat and heat it, add chopped watercress and fry it red.

Add fresh soup, drain off the bean dregs, add salt, cooking wine and sugar, and pour into the pot with elbow: put the pot on the fire.

Bring to a boil, remove the floating foam, move to a low fire and simmer until the juice is thick and the meat is hot. Take out the elbow. The oil in the pot is hot and green.

Stir-fry garlic sprouts, salt and cooking wine, put the pot mat on the bottom of the plate, put the elbow skin up on the garlic sprouts, simmer the elbow in the thick juice to thicken,

Thicken with water and bean powder, collect the juice, and when the oil is bright, take out the pot and pour it on the elbow.

Sea cucumber elbow

Ginseng elbow is a Shandong cuisine created by Juan Kairu, a super chef of Xinhua Hotel in Zibo. Pig meat and sea cucumber are excellent raw materials, and they are cooked together as dishes, which complement each other. The finished dish is ruddy and bright, the elbow meat is fragrant and rotten, and the juice is thick and fat but not greasy; Sea cucumber is soft, waxy and smooth, with strong onion flavor. As a big dish at a banquet.

Raw materials:

Send 250 grams of sea cucumber; Welsh onion150g; Salt10g, monosodium glutamate 5g, Shaoxing wine15g, soy sauce 20g, sugar 50g, ginger10g, star anise 5g, cinnamon 5g, pepper 2g, clear soup 20g, wet starch150g and pepper.

Practice:

1. Slice the sea cucumber into a blade shape, put it in boiling water, take it out, and control the water; Cut the scallion into 3cm segments and the ginger into thin slices for later use. Soak the pork elbow in cold water for 5 hours, remove it with a clean cloth, scorch the skin with charcoal, soak it in warm water for 10 minute, scrape off the scorched skin with a knife, put it in a pot, add water to the elbow meat, boil it with high fire, remove the floating foam, cook it with slow fire, and remove the bones.

2. Add peanut oil to the wok, and when it is 70% hot, add the sea cucumber and take it out to control the oil. When the oil in the pot is 90% hot, put the elbow meat into it and fry it until it is golden brown. Take it out, cut the elbow meat noodles into 2cm cubes (don't cut off the skin), put the skin side down into a big bowl, and add the onion (50g cut along the length with pepper), ginger slices, star anise, cinnamon, clear soup (20g), soy sauce (15g) and soy sauce.

3. Leave 75g of oil in the casserole. When the fire reaches 70% heat, add the shallots and fry until golden brown. Add the soy sauce (5g), the original soup in the bowl, refined salt (3g), white sugar, sea cucumber, Shaoxing wine (5g) and clear soup (150g). After boiling, thicken the pan with wet starch.

Dongpo elbow with rich but not greasy juice

1, burn the pig's elbow to remove the residual hair, soak it in hot water, scrape it clean, remove the bones, soak it in boiling water, remove the blood and take it out. Chop watercress, chop pepper, cut ginger and garlic into rice, and cut onion into chopped green onion. The pig elbow bone is broken and put into the sand pot.

2. Put the wok on a strong fire, pour the mixed oil and burn it to 70% heat, fry the elbow until the skin is golden yellow, remove it and put it in a sand pot.

3. Put the mixed oil in the wok, heat it to 50% until the watercress and pickled peppers are fragrant. Add rock sugar, salt and fresh soup, boil it, pour it into a sand pot, add monosodium glutamate, collect it with high heat until the juice is thick and shiny, sprinkle chopped green onion and pour it on the elbow.

pork jiont stewed with rock sugar

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Ingredients:

500 grams of boneless pig's front hoof? 50 grams of soy sauce and cooking wine? 5 grams of onion and garlic each? Ginger slices10g? Crystal sugar100g

Production method:

1. Scrape the pig's hoof and clean it with a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo operator in the wok, put it with its hoof and skin facing down, drown it with water, and then add cooking wine, soy sauce, refined salt, rock sugar, scallion,

Boil the ginger slices with strong fire, cover them, and then burn them for half an hour. Turn over the hooves and burn them thoroughly, and then use strong fire to boil the soup like glue, and put the hooves.

Take out the arm, put the skin down into the soup bowl, pick out the onion knot and ginger slices, and pour the marinade on the arm.

note:

1. Put the hoof in the special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for hours, and turn it over once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiling water to cover the hoof;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Remove the pan from the furnace, and let it cool until the yellow pressure column is lowered. Turn the hoof over and soak it in the juice for 2-3 hours;

5. Cut into pieces when eating; Pour the juice and heat it for food.

Flavor Features: A famous dish in Tan Jiacai, Beijing, mainly made of pork elbow, which is cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin.

Gold and silver elbow

Raw pork elbow 1 pork tenderloin150g water-soaked mushrooms, appropriate amount of cabbage.

Make the pork elbow clean, add the brine in the brine soup until it is soft and rotten, take it out and put it on the plate. Shred pork tenderloin, add salt, cooking wine, monosodium glutamate and pepper to taste, hang it with wet starch, slide it in 60% hot oil until it is broken, take it out and put it on the other end of the plate. Stir-fry the Chinese cabbage and mushrooms until cooked, and serve with a thin hook.

Shanjiao pork joint

Ingredients: pork elbow 1 piece (about 650g), pickled wild pepper 250g, ginger and onion juice 50g, Sichuan salt, pepper, chicken essence and water bean powder.

Making:

1, remove the hair from the elbow, wash it, put it in a boiling water pot until it is cut off, take it out, wash it again, put it in a bowl, add Sichuan salt, ginger juice, pepper, chicken essence and wild pepper (200g), steam it in a cage, and buckle it in the center of the disc.

2. Pour the original juice into the pot, add wild pepper (50g) and boil for 1 min, then hook in the water bean powder to collect the juice, take out the pot and pour it on the elbow.

Features: salty and spicy, and the texture is awkward.

Dingxiang elbow

Raw materials: boned pig's foreelbow 1 block (about weight1000g), chopped green onion, ginger, salt, soy sauce, monosodium glutamate and cooking wine, 6 cloves, auricularia auricula and daylily10g each, 500g broth, sugar color, sesame oil and cooking wine.

Method: put the pig's elbow with an iron fork on a strong fire to burn, evenly burn the skin to a burnt color and bubble, then soak it in warm water for 20 minutes, then scrape the paste clean until the skin is golden yellow, put it in a water pot to cook for six times, take it out, wipe it with a clean cloth while it is hot, evenly paint the skin with sugar color, remove the bones in the meat, put it down on the chopping board, and scrape the meat with a knife. Put the meat down in a steaming bowl, put onion, ginger and cloves on the meat, sprinkle with salt, pour in soy sauce, cooking wine, clear soup, steam it in a cage and take it out. Pick out the seasoning of the steamed elbow, turn it over and buckle it in the soup plate, pour the soup into the spoon and ignite it, then add a proper amount of broth, boil the edible fungus, day lily, green leaves, cooking wine, salt, soy sauce and soup, skim the floating foam, taste it, hook it into the running water with wet starch, add monosodium glutamate, drop sesame oil and pour it evenly on the elbow.

Features: light red in color, shiny and oily, rotten in skin and fragrant in meat, with clove flavor, which melts in the mouth and is fat but not greasy. This dish is a traditional dish in Ningxia.

Stewed pork joint

Ingredients: pork knuckle, onion ginger and soybean sprouts.

Production: firstly, remove the bones from the cleaned pig's front elbow and splash water, then add onion ginger and soybean sprouts, and soak them in the above soup, while the removed hoof bones are still padded in the pot and boiled with high fire, and then turn to low fire for 2 ~ 3 hours. When the lid is opened, the soup is thick and rotten, and the smell is fragrant. When eating, you can rinse some spinach in it. The meat is soft and tender but not greasy, and the meat flavor stays between your teeth.

Sauerkraut elbow

Ingredients:1200g fresh pork elbow, 80g special sauerkraut, 80g bread balls, 20g fried onion rings.

Practice: Marinate pork elbows with salt, pepper and fennel seeds for about half an hour, put them in the oven (100℃) for half an hour, then adjust the temperature to 200℃ until the meat is cooked and crispy, 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 pork elbow clean, remove the bones, cook it in the pot until it is six ripe, take it out, control the water, and drain it with a clean cloth.

2. Put a layer of soy sauce on the skin of the elbow, 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 fried elbow in a basin, add salt, soy sauce, sugar, aniseed, cinnamon, and appropriate amount of soup, steam it until soft and rotten, and take it out. Put the pork skin up. Pour the steamed meat soup into a wok, boil it, thicken it with water and starch, and pour the juice on the elbow. When frying meat, the skin must be down, and the skin will be foamed and taste good.

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