Elbow meat 500 grams, 15 grams of soy sauce, 10 grams of refined salt 1 large spices, 2 sections of white onion, 2 slices of fresh ginger, 50 grams of honey, fungus, yucca slices, monosodium glutamate, wet dough powder each a little bit of the second broth in appropriate quantities, parsley.

Production steps

l. Elbow boiled to eight mature fishing, skin surface smeared with a layer of honey, put into a wide frying pan, deep-fried to the skin with small bubbles of crimson, can be fished out.

2. Cut the whole elbow into round shape according to the size of the steam bowl. With a knife in the elbow's lean meat orientation, cut into deep and impervious to the elephant's eye block, skin down in the steaming bowl, put on the green onion, ginger, dashi. Take two clear soup (pork bone soup) a bowl, to the soy sauce, refined salt, cooking wine, find a good taste, pour into the elbow bowl. Put in a steamer basket, steam with high fire for 2 1/2 hours that is good. Out of the cage after picking off the green onion, ginger, big material, buckle in the soup plate.

3. Soup pot on high heat, ladle into the two broth two spoons, decant into the steamed elbow soup, into the yucca slices, fungus slices, refined salt, monosodium glutamate. Good taste, hook water thickening a little, after boiling poured to the elbow that is good.

Practice 2

Input Preparation

Main Ingredients

Main Ingredients: Pork Elbow (1 piece, 1 ? catties), Xiao Tang Vegetables (6), Green Onion (1), Ginger (6 slices)

Seasoning: Star Anise (5 grains), Cooking Wine (5 tablespoons), Sugar (1 tablespoon), Soy Sauce (3 tablespoons), Oil (3 tablespoons), Salt (1/2 tablespoon), Raw Powder (1 tablespoon)

Preparation Steps

1 Remove the hair on the pork elbow and wash it. Boil half a pot of water with 3 tablespoons of cooking wine and ginger. Blanch the pork knuckles for 3 minutes, then remove from the pot and run under cold water before removing from the pot. Remove the head and tail of the green onion, wash and cut into pieces.

2 Put the pork knuckles into a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckles to let them taste good and marinate for 30 minutes.

3 Heat the marinated pork knuckles in the microwave on high for 5 minutes, then add 2 tablespoons of cooking wine, ginger and scallion whites, turn the pork knuckles over and heat on high for another 5 minutes.

4 Place the baby tong choy in a large bowl with 3 tablespoons of oil, 1/2 tablespoon of salt and half a bowl of water and microwave on high for 3 minutes.

5 Plate the pork knuckles, pour out the remaining gravy in the bowl, season with 1 tablespoon of the cornstarch and ? bowl of water, and heat in the microwave on high for 1 minute.

6 Arrange the chard around the pork knuckles, drizzle with the heated gravy and serve!

Practice three

Instrument Preparation

Main Ingredients

Main Ingredients: Pork Knuckle 1

Accessories: green onion, ginger 10 grams each Seasoning: 20 ml of dark soy sauce, salt 5 g, 500 ml of broth, 10 ml of wine, 20 ml of dark soy sauce, 500 ml of peanut oil

Making Steps 1.green onion cut into inch segments, sliced ginger, to be used;

2.green onion cut into inch segments, ginger sliced, to be used;

2.

2. Wash the front elbow of the pig, 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 use the old soy sauce to evenly color it;

3. Heat the oil in the pot over medium heat until it reaches 70% hot, put in the elbow of the pig to fry it and repeatedly pour it on the elbow of the pig with the hot oil to become a reddish-brown color, take it out, drain the oil, and wait for it to be used;

4. Put the deep fried elbow of the pig into a large bowl and add the light soy sauce, salt, green onion, sliced old ginger and stock (100ml). Place the large bowl into a pressure cooker and steam press for half an hour.

5. Put the steamed pork knuckles 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 knuckles into a plate and drizzle with the soup.