The ingredients are as follows: 4000g pork elbow, 50g pepper, 50g star anise, 50g dried tangerine peel, 3g cinnamon, 4g fennel seed, 4g angelica dahurica, 4g galangal, 5g Amomum villosum, 0/00g soy sauce100g salt, and 0/00g cooking wine/kloc.
The specific methods are as follows: clean the pork elbow, soak it in cold water for 8- 10 hour, scrape off the dirt and residual hair on the skin, boil it in boiling water, then wash it with cold water, add 8,000 grams of clean water and meat bags (50 grams of pepper, aniseed and dried tangerine peel, 3 grams of cinnamon, 4 grams of fennel, angelica dahurica and rhizoma kaempferiae, and 5 grams of Amomum villosum) to the pot. Sprinkle sugar and tea leaves into the pot, put the whole onion on it, put the grates with elbows in the pot, cover the pot tightly, burn the pot for about 3 minutes to see smoke in the pot, and smoke the pot for 3-4 minutes. When taking out, apply sesame oil on the elbow skin to increase the luster and fragrance.
NO.2 Jiang elbow
The ingredients are as follows: pork elbow 1 piece, green beans, salt 1 teaspoon, 5 pieces of rock sugar, onion 1 piece, ginger 1 piece, 3 cloves of garlic, 3 pieces of star anise, 2 tablespoons of pepper 1 grab, and tsaoko.
The specific methods are as follows: wash the elbow, scrape off the fine hair and dirty mud on the elbow with a knife, wrap the meat on the pig's elbow in the skin, and tie it with a cotton rope (this is the secret that the sauce elbow is not broken and peeled, so it must be tied carefully, and the elbow will not be peeled and broken when it rolls in the pot). Put cold water into the pot, and blanch it to make the blood foam in the elbow spit out with the rise of water temperature. Boil the boiled water in the pot with onion, ginger, garlic, stock, laurel leaf, tsaoko, star anise, fennel, cardamom and pepper, remove the cooked elbow from the pot, and start to stir-fry the sugar color. You can refer to my fine one. Put a little oil into the pot when it is hot, and let the rock sugar slowly melt with low fire, then turn the rock sugar into amber, and stir it slowly with a bamboo shovel. Prepare to cook boiled water from the fire at any time, and the sugar color will be successful. Pour the sugar color into the boiled soup pot, put in the cooked pork elbow, boil the soup over high fire, cook Shao wine, and cover it with medium fire. 1 hour later, open the lid, add salt, pepper, sugar and soy sauce to taste, and cook the elbow with medium fire sauce for half an hour.
NO.3 jiaoyan elbow
The ingredients are as follows: pork 1 piece, 2 eggs, 50g of starch, flour100g, proper amount of salt, a little sesame oil, proper amount of shallots and proper amount of pepper powder.
The specific method is as follows: burn the pig's elbow with a soldering iron, soak it in clear water for 10 minute, scrape it clean, put a proper amount of clear water in the pot, cook the elbow until it is four-ripe, move it into a marinated pot, take it out when it is 80% rotten, buckle it into a bowl, take 50g of marinated juice from the marinated pot, add salt, stir it evenly, and pour it on the elbow to steam it, so as to obtain the sauce elbow. Chop the onion. Beat the eggs into a bowl and mix well with chopsticks, add flour, cornflour, sesame oil, salt and appropriate amount of water to make a paste, put the sliced elbow meat into a well-mixed paste, heat the pan, oil it, and burn it until it is 70% mature. Put the pasted elbow meat into the pan one by one, and when it is golden brown, pour it into a colander, drain the oil, put the fried elbow meat into the pan while it is hot, and add pepper powder and pepper powder.
NO.4 braised pork joint
The ingredients are as follows: elbow 1 piece, 3 liters of water, ginger slices 1 0g, 4 cloves of garlic, cooking wine15g, pepper 2g, star anise 2g, pepper 3g, rock sugar 7g, salt 2g, oil consumption 5g and soy sauce15g.
The specific method is as follows: slice ginger and garlic, blanch the elbow with cold water, add cooking wine, pepper, star anise, pepper, stewed meat king, rock sugar, salt, oyster sauce, soy sauce, soy sauce, onion ginger and stew for two hours on medium fire!
NO.5 Dongpo elbow
The prepared ingredients are as follows: pork elbow 1 piece, onion ginger, star anise 1 piece, cinnamon 1 piece, nutmeg 1 piece, a little pepper, 2 cloves, fennel, 2 tablespoons of cooking wine, and raw.
The specific method is as follows: pork elbow 1 piece, after thawing, soak it in clear water for about 2 hours, remove the blood, boil a pot of hot water, add a little onion and ginger slices into the water, add the cleaned pork elbow to cook until the foam comes out, and start another casserole. Add the elbow after soaking in water. The casserole or other pots must be big enough, and prepare spices: star anise and cinnamon. At the same time, prepare a tea bag to hold spices. Put the spice bag into the casserole, add onion and ginger juice (the juice squeezed by fresh ginger is frozen and preserved), add warm water that does not reach the elbow of the pig, add a proper amount of cooking wine and soy sauce, bring it to a boil in the middle, turn to a low heat and simmer slowly after boiling, and the casserole will keep boiling all the time. Cover the casserole and stew for 2.5 hours. After 2.5 hours, the water in the casserole will be consumed. At this time, you can turn off the fire, start another wok, add an appropriate amount of stewed elbow soup, add light soy sauce and rock sugar to boil, and slowly stew the elbow carefully. When the soup in the pot starts to thicken, carefully put the elbow into the plate. At this time, the elbow is very soft and rotten, and if the movement is larger, you are worried that it will debond, and the rest of the soup will be added with an appropriate amount of water starch.