Braised elbow, the main dish of the family feast, on the table can hold the scene.
Today's braised elbow, just by the name of the attempt to be scared off a batch after a batch of elbow - daily life is not commonly used ingredients, always give a person a kind of start the illusion. Though fascinated by its crispy and soft texture, obsessed with the taste sensation of fat but not greasy, obsessed with the reddish and oily color, and ultimately frightened by their own imagined difficulties, preferring to bear the pain of spending a lot of money to buy one of them to relieve the cravings, but also do not believe that they can make such a rare delicacy on earth.
In fact, the hardest thing about this dish is that you think it's hard, it's really just a very easy to operate the delicacy, today Fei will share with you this rosy and oily, bright red like fire, fat but not greasy, crispy and soft to the bones of the braised elbow of the hardcore practice.
Braised elbow
The first step: the preparation of spices
Scallion white one, cut into small sections, ginger a piece, cut into slices into a basin, grab a handful of dry chili, a small handful of pepper, add a few star anise, a few pieces of incense, cinnamon a section of a beat loose grass nut shells spare.
Step 2: blanch elbow
Prepare a fresh elbow, cold water into the pot, add 10 grams of cooking wine to deodorize.
After the water boils, give the elbow a flip, and gradually heat the process, the pork skin will shrink and overflow fat, keep the fire to cook for 3 minutes, and beat the froth in the pot clean, this step can remove the fishy flavor and also can solve the grease. After the elbow turns white, fish out, scrape the residual pig hair clean, be sure to scrape while hot, the pores are diastolic, easier to remove clean.
The third step: stew elbow
Burn oil in the pot, put a handful of icing sugar, keep stirring to melt the icing sugar, sugar sauce from light yellow to reddish brown when the pot. Add the elbows to the pan and pour in the prepared dashi, turning several times so that the elbows are coated with the sugar and the flavor of the dashi is fully absorbed.
From the side of the pot, pour in water and a can of beer, which is good for removing fishy smell. Then add 3 grams of salt, a little sugar to refresh, 2 grams of pepper, 10 grams of soy sauce, turn up the heat to boil the soup. After the soup boiled, the elbow out into the casserole, and then pour the soup, the amount of soup must be no more than elbow.
Then cover the pot with a lid, open a small fire and stew for one and a half hours, this step can not be rushed, keep a small fire and slow stew, the soup cooked into the meat, meat into the soup, which is the elbow sauce sauce rich and lean but not firewood, the key, stewing during the amount of attention to observe the soup so as not to paste the pot.
After an hour and a half, the skin of the elbow is crispy and the meat is rotten, so you can gently pierce it with chopsticks.
Take the elbows out of the pot and put them on a plate, pour a little soup over them, and put some green onions and red pepper on top.
Well, this colorful, soft and off the bone braised elbow is ready, like friends quickly try it.