Production step
Braised pork joint
L. Cook the elbow until it is 80% ripe, then take it out. Put it with a layer of honey on the skin, put it in a wide oil pan, and fry it until the bubbles on the skin are dark red, then take it out.
2. Cut the whole elbow into a circle according to the size of the steaming bowl. With a knife, cut the elbow into deep and impenetrable elephant-eye pieces, put the skin down in a steaming bowl, and put the onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put it in a steamer and steam it for 2.5 hours with high heat. After coming out of the cage, pick the onion, ginger slices and aniseed, and buckle them in the soup plate.
3. Put the soup pot on a strong fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed elbow, and put in magnolia slices, auricularia slices, refined salt and monosodium glutamate. Good taste, a little bit of water, just pour it on the elbow after boiling.
Practice 2
Food preparation
Ingredients: pork elbow (1 piece, 1 catty and a half), Xiaotang cuisine (6 pieces), onion (1 piece) and ginger (6 pieces).
Seasoning: star anise (5 capsules), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1/2 tablespoons) and cornmeal (1 tablespoon).
Production step
Braised elbow products (19 sheets)
1 Remove the hair from the pig elbow and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork elbow for 3 minutes, take it out and drain it in cold water. Remove the head and tail of the onion, wash and cut into sections.
2 Put the pork elbow into a large bowl, pour in 1 tbsp white sugar, 3 tbsp soy sauce, star anise and half a bowl of water, squeeze the pork elbow to make it tasty and marinate for 30 minutes.
3 Put the pickled pork elbow in the microwave oven and heat it for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and scallion, turn the pork elbow over and heat it for 5 minutes.
4 Put Xiaotang cuisine into a large bowl, add 3 tablespoons of oil, 1/2 tablespoons of salt and half a bowl of water, and heat it in the microwave oven for 3 minutes.
5 Put the pork elbow on the plate, pour out the remaining gravy in the bowl, add 1 tablespoon of raw flour and half a bowl of water, mix well, and put it in the microwave oven for high heat 1 minute.
6. Place the Xiaotang food around the pork elbow, pour the heated sauce on it, and serve!
Practice 3
Food preparation
Ingredients: pig foreelbow 1 pig.
Accessories: onion and ginger each10g seasoning: 20ml soy sauce, 5g salt, 500ml broth, yellow wine 10ml, 20ml soy sauce and 500ml peanut oil.
Braised pork joint
Production steps 1. Cut the onion into inches and slice the ginger for later use;
2. Wash the pig's front elbow, put it into enough boiling water in the pot and cook it with strong fire until it doesn't bleed. After taking out the water, color it evenly with soy sauce;
3. Heat the oil in the pot to 70% heat with medium fire, fry it in the pig's elbow, pour the heated oil on the pig's elbow repeatedly, take it out after it turns red brown, and filter the oil dry for later use;
4. Put the fried pork elbow into a large bowl, and add soy sauce, salt, onion, ginger slices and stock (100ml). Put the big bowl in a pressure cooker and steam it for half an hour.
5. Remove the onion and ginger from the steamed pork elbow, put it into a wok, add salt, yellow wine and broth (400ml), heat it for 30 minutes with medium and small fire until the soup is thick, put the pork elbow into a plate and pour the soup on it.
Practice 4
Food preparation
Ingredients: elbow1000g.
Accessories: 2000g peanut oil (75g actual consumption), 50g soy sauce, 75g cooking wine, 5g salt1.5g, a little onion, ginger and spice, 5g starch15g sugar10g soup and a little green garlic.
Production step
Braised pork joint
1, select fresh elbow with thin skin and tiny pores, remove bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out.
3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt.
4, fry the elbow out, put it in a bowl, add onion and ginger, pour some water with brine soup, pour it into the bowl, and steam it on the drawer. 5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in bright oil and pour it on the elbow.