(a) first boiled and then steamed:
Raw materials 700 grams of pork elbow, 12 eggs, 750 grams of lard, 5 grams of chicken fat, 25 grams of bamboo shoots, 25 grams of bok choy, 10 grams of green onions, 10 grams of ginger, 15 granules of flower lady, 300 grams of鬲汤, 100 grams of wet starch, 5 grams of cooking wine, MSG , refined salt, soy sauce, dashi moderately.
Method ① the skin of the elbow boiled to six rotten when fished out, filtered, skin surface smeared with soy sauce. ② vegetable heart, bamboo shoots, ginger cut into slices, scallions cut out a mouth, clip into the pepper, standby. ③ lard boiled to 90% hot, add pork elbow, skin side fried to golden brown, fish out, drain the oil, cut the meat side into five points square flower knife block, but do not cut the skin. Pork elbow skin side down into the bowl, plus soy sauce, broth, green onions, ginger, dashi, steamed, remove, fish out green onions, ginger, dashi and so on. Pour away the original soup, the elbow buckle in the plate.
4 will be added to the egg boiled in water, remove, cooled with cold water, peeled shells, smeared with soy sauce, frying spoon with oil hot, add eggs, fried to golden brown when removed, plus green onions, ginger, soy sauce, broth, steamed through, remove the egg, placed on the outside of the elbow. ⑤ Inside the frying ladle, add the original soup and the remaining soup of the steamed elbow, plus bamboo shoots and vegetables, boil, skim off the floating foam, thicken the gravy, add monosodium glutamate (MSG), drizzle with chicken oil, pour it on the top of the elbow and the egg, and then you can eat it.
(2) stew method
Raw materials 750 grams of pork elbow, 25 grams of mushrooms, ham 5 grams, 25 grams of green onions, 25 grams of cabbage, 500 grams of broth, cooking wine, chicken oil, seasonings, salt.
Method ① green onion cut into inch segments, ginger cut into slices, mushrooms cut into 8 minutes long, 4 minutes wide, 1 minute thick slices, ham cut into small elephant eye block, standby. ② pork elbow blanch to remove the blood, fish out, drain, on the meat side of the 5 points square flower knife. ③ the elbow skin side down, into the pot, add stock, salt, onion, ginger, dashi, stewed on a slow fire until half rotten, and then turn over and stewed, take out the elbow, skin side up, put into a large bowl, fishing off the green onion, ginger, dashi, plus mushrooms, ham, greens heart, boil, skimming froth, poured into a large bowl, pouring chicken oil, poured on top of the elbow, you can eat.
(C) Steaming method
Raw materials 750 grams of pork elbow, 25 grams of meat skin, 750 grams of broth, 25 grams of green onions, 25 grams of ginger, 50 grams of garlic, 5 grams of cooking wine, salt, vinegar, soy sauce in moderation.
Method ① pig elbow clean, blanch to remove blood stains, fish out, filter dry, into the basin, plus green onions, ginger, salt, monosodium glutamate, cooking wine, meat skin (first small boil with water, wash), steamed, remove, remove meat skin, green onions, ginger, skim floating oil, cooled into a jelly. When eating, cut into 2 points thick large pieces -, put into the disk. ② garlic patted into a puree, plus vinegar, soy sauce, for eating elbow with.
(D) pot roast method
Raw materials 500 grams of boneless elbow meat, 1 egg, 20 grams of wet starch, 1,000 grams of vegetable oil, 20 peppercorns, 50 grams of cooking wine, 100 grams of green onions, 20 grams of ginger, salt, white pieces of green onions, tiger sauce, soy sauce, appropriate amount.
Method ① pig elbow into the pot of water, on the high fire to cook through, take out and wash, cut into 5 points thick large, skin down into the bowl, plus soy sauce, green onions (cut a mouth into the pepper), ginger, cooking wine, steam about 1 hour, take out, filtering the soup. ② bowl into the wet starch, egg, fine salt, mix into a paste. Half of the paste spread on a flat plate, elbow slices skin side down on top of the paste, pay attention to the original shape of the elbow meat. The remaining half of the paste, evenly poured on top of the elbow meat. ⑧ frying spoon into the vegetable oil, on a high flame until 70% hot,: elbow meat to maintain the original shape of the gently pushed into the oil; fried to a slightly hard, move to a slow fire fried. Then move to the high fire and fry until golden brown, fish out, filter the oil, cut into long strips. The dish can be arranged in the shape of a saddle. Eat with scallions and tiger sauce.
Clove elbow
Raw materials: bone pork elbow 1 (weighing about 1000 grams), scallion, ginger, salt, soy sauce, monosodium glutamate, a little wine, 6 cloves, hairy fungus, hairy cauliflower 10 grams each, 500 grams of broth, sugar color, sesame oil, a little green cabbage leaves.
Method: the pork elbow with an iron fork forked in the fire on the burner, uniformly the skin of the meat prairie into a burnt color and small bubbles, placed in warm water and soaked for 20 minutes, and then scrape the paste clean, the skin of the meat was golden yellow, into the pot of water to cook the six ripe and fished out, the heat of the water with a clean cloth to wipe in the moisture, uniformly the skin of the meat on the sugar color, in addition to remove the meat bones cooled down, the skin of the meat down on the chopping board, with a knife, scrape the meat into the elephant-eye block! (shall not break the skin). Meat degree down in the steam bowl, meat on the placement of green onion, ginger, cloves, sprinkle salt, pour soy sauce, cooking wine, broth, steam on the cage rotten removed. Steamed elbow pick clean seasoning, turn the buckle in the soup plate, decant the soup into the soup ladle on the fire and then add the appropriate amount of broth, the next person fungus, cauliflower, green cabbage, cooking wine, salt, soy sauce, soup boiling skimming foam, taste good, hooked into the running water gravy with wet starch, seasoning, dripping into the sesame oil, pouring uniformly in the elbow that is completed.
Features: light red color, glossy and oily, skin rotten meat aroma, Ding flavor, melt in the mouth, fat but not greasy. This dish is a traditional dish of Ningxia
Stewed elbow
Main ingredients: pig's trotters, green onions and ginger, soybean sprouts.
Production: first of all, remove the hair and clean the front of the pig elbow bone, fly water, add green onions and ginger, soybean sprouts, the soup immersion, and pick out the hoof bone is still padded in the pot inside the high-flame boil, and then transferred to a small fire slowly stewed for 2 to 3 hours. When you open the lid, the soup is thick meat rotten, fragrant, edible more can shabu some spinach in which the meat in the mouth, soft and tender and not greasy, meat flavor to stay in between the teeth.
Sauerkraut Elbow
Ingredients: 1200g fresh pork elbow, 80g special sauerkraut, 80g bread balls, 20g fried onion rings.
Practice: marinate the pork elbow with salt, pepper and fennel seeds for about half an hour, bake it in the oven (100 ℃) for half an hour, then turn it to 200 ℃ and bake it until the meat is cooked and the skin is crispy, serve with fried breadballs and shredded sauerkraut
Pot-roasted elbows
Raw materials: one pork elbow (1000 grams), salt, monosodium glutamate, soy sauce, sugar, Chinese cooking seasoning, cinnamon, cornstarch, soup and oil each Moderate amount.
Practice: 1. Scrape the pork elbow clean, pick off the bones, into the pot to cook until six mature fish out, control the water, with a clean cloth to drain the water.
2. Smear a layer of soy sauce on the skin of the elbows, heat the oil in a pan on the stove, and fry the elbows down until the skin blisters, then fish out and control the oil.
3. Put the fried elbow in a pot, add salt, soy sauce, sugar, dashi, cinnamon, the right amount of soup on the pot to steam the soft and rotten removed, the meat skin upward on the plate. Steam meat soup into the frying pan, boil, water starch thickening, pour the juice on the elbow can be. (When frying meat, be sure to meat skin down, meat skin fried blisters, taste is good).
How to make cassoulet
Features: brownish yellow color, crispy meat, sweet and salty.
Blanch the pork elbow after taking out the wash, placed in a bowl, off the bone, the soy sauce, soy sauce mix evenly smeared on the elbow, into the seventy percent of the heat of the frying pan, skin-side down frying until golden brown out of the oil. frying pan on the fire put a little oil, add green onion, ginger, star anise and soy sauce, soy sauce, broth, refined salt, into the elbow pour open, move to a small fire simmer for 10 minutes will elbow turn over, to simmer when cooked out of the pot to drain the soup. Put the elbow into a large bowl, pour in the stewed elbow broth, into the cage on high heat and steam for 20 minutes, cooked through the cage to drain the broth. And then the elbow buckle into a large bowl, the soup on the fire with wet starch thickening, add wine, pepper oil, pouring that is to become .
Red steak elbow practice
Features: color jujube red, thick rotten mellow fragrance.
Red steak elbow for the Weifang region's historical dishes, because of its soft, material, fat and not greasy, and rich in nutrients favored by the people. Was named "Shandong famous snacks".
Put the frying pan on a high flame, put peanut oil, seventy percent heat into the elbow meat, when the elbow is fried into persimmon red when fishing. The elbow with a stealing knife to unravel into elephant eye pieces, smeared with sugar color, skin side down in a bowl, add soy sauce, salt water, scallion segments, ginger slices, half a spoonful of broth, on the cage to steam rotten, take out and remove the scallion segments, ginger slices, put on the pot liner. Put the pot on the fire, add soup, add cooking wine, monosodium glutamate, salt water, put the pot mat into the steak. Meat rotten juice thick, combined into the steak plate, the remaining juice poured on the elbow that is completed.
Red steak elbow after two skimming, to achieve a real fat and not greasy, thin and not firewood. It is the first choice for people who are greedy and afraid of fat.
Sauce elbow practice:
1. clean up the elbow, put onion and ginger a little salt, in the pressure cooker until basically cooked through.
2. Pull out the bones
3. Another pot to put onion, ginger, garlic and peppercorns burst out of the flavor, put rock sugar, soy sauce, salt, sesame leaves, nutmeg, the elbow into the elbow, and just cook the elbow soup, to soup just did not have elbows on the good.
4. After the pot is opened, simmer over medium heat to taste.
5. When there is only a small bowl of soup left, leave the fire
6. Beforehand, we should prepare a strong, small food plastic bag, such as elbow cool, put the plastic bag, the remaining soup into the elbow in the middle
7. This is a very critical step is to elbow pressed tightly in a plastic bag until it can not be pressed again until the mouth of the bag tight
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8. put the refrigerator freezer, after a period of time to take out can be sliced and eat
Dongpo elbow practice
Raw materials:
pork elbow, Xueshan soybeans, green onion joints, shaoxing wine, ginger, Sichuan salt.
Method:
Pork elbow scraping clean, along the bone seam scratch everything, into the soup pot to boil through, fishing out pick elbow bone, into the pad with pork bones in the casserole, into the cooking meat broth, a full, put onion joints, ginger, Shaoxing wine in the fire boil; snow beans clean, into the boiling casserole cover tightly, moved to a slight fire on the simmering stew for about 3 hours, until the chopsticks gently poke the meat skin that is rotten so far, when eating, put the Sichuan salt! When you eat it, put Sichuan salt in it and ladle the soup and beans into a bowl and dip it into the soy sauce to eat it.
Features:
The soup is milky white, the beans are white, the elbow is soft and tasty, and the flavor and aroma are all over the place.
[Northeastern cuisine]--Braised Elbow
[Main Ingredients and Sources] 1250g of skinned pork 1250g of soy sauce 400g of scallions 20g of salt 8g of ginger 15g of soy sauce 2g of peppercorns 4g of sugar 25g of seasonings 3g of shaoxing wine 25g of cinnamon 2g of sugar 5g of sand nuts 1g of wet starch 20g of mace 1g of peppercorns 15g of cloves 1g of broth 750g of grasshopper 1g of peanut oil 100g of cumin 1g of oil. Cumin 2g
(cooking method)
1. When the pig let go of the pot of water to boil until five mature, remove, dry the skin surface of the water, wipe the sugar color while hot, slightly cooled into the eight or nine percent of the hot oil deep-fried until slightly red, fish out of the oil control, with a knife in the meat wedge into walnut-shaped pieces (deep to the skin).
2. Add oil in the pot to heat, add sugar fried to deep red when added broth, wine, soy sauce, refined salt, onion and ginger, pork elbow, with pepper, dashi, cinnamon, sand nuts, Doukou, cloves, fruits of grass, fennel, made of a medicinal bag put in a pot, stewed over a slow fire to eight ripe, take out the pork, skin-side down, put in a large bowl with the original broth, onion and ginger, on the show steamed until crispy, decant the soup, the pork elbow buckle in the disk.
3. The original soup into the spoon with monosodium glutamate boiling, with wet starch hook fluorescence, dripping pepper oil, poured on the pork elbow that is.
[process key]
1, the pork elbow can be divided into front elbow and back elbow. The front elbow, also known as the "front hoof", is on the upper knee of the front leg of the pig and below the center of the meat. "After the time" also known as "after the hoof", "dolphin hooves", is located in the back of the leg above the knee and sit on the buttock meat, crotch meat, cucumber meat below, when the end of the fan bone. When the meat skin thick, thin and gelatinous, braised when the choice of before and after the time can be, after the time is better.
2. The knife is required to be evenly spaced, the depth is appropriate, that is, deep to the skin, but also to keep the skin surface intact.
3. Master the fire, so that the finished product to achieve crispy flavor.