The elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its thick skin, tendons, gelatinous heavy, lean meat, often cooked with the skin, fat but not greasy. Suitable for burning, steak, sauce, stew, brine, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; back elbow, also known as the back of the hoof, due to the connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. The cooking method, and the use of the basic with the former elbow.
Elbow production methods are as follows:
Dish name: soy sauce elbow
Ingredients:
Pork back elbow 2, 35 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 30 grams of green onions, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 3 grams of peppercorns.
Practice:
1, wash the pork elbow, pull out the remaining hairs and set aside.
2, the pot to do water, cool water will be under the pot of pork elbow tight for a while and fish out of the water standby.
3, green onion cut large, ginger cut large spare.
4, the anise, cinnamon, pepper with gauze package made of spice packets spare.
5, the pot again do water (amount of larger), the pork elbow into the pot on high heat to boil.
6, put onion, ginger, spice packet, cooking wine, soy sauce and continue to do open.
Elbows in sauce
Elbows in sauce
7, turn down the heat and simmer for about 50 minutes.
8, under the salt, sugar seasoning and continue to simmer until the chopsticks can easily penetrate the pork elbow.
9, high heat to collect soup until the soup is thick, the pork elbow out of the cool.
10: Slice the cooled pork knuckles into 1-cm-thick slices and serve in sesame oil.
Note:
1, the water to boil the pork knuckle should be put enough at one time.
2. Season with salt and sugar afterward, which will make the elbows easier to fluff.
3, to be sliced after the elbow is cool. Otherwise the elbow is easy to break, affecting the beauty of the plate.