Braised elbow

≦Northeastern dishes ≧

[Main Ingredients and Auxiliary Ingredients] 1250g of skinned pork time 400g of soy sauce 20g of scallions 8g of salt 15g of ginger and 2g of mamadou 2g of peppercorns 4g of sugar 25g of spices 3g of Shaoxing wine 25g of gui Pi 2g of sugar 5g of brown sugar 1g of kernel of sand nuts 20g of wet cornstarch 1g of soybean kou 1g of peppercorns 15g of oil 15g of cloves 1g of broth 750g of soup 1g of grass fruits 100g of peanut oil 1g of cumin 2g of cumin 2g of broth. Grasshopper 1g. peanut oil 100g. cumin 2g.

〖Practice〗when the pig let go of the pot of water boiled to five mature, remove, wipe dry the skin surface of the water, while hot and smeared with the sugar color, a little cooled into the eight or nine percent of the hot oil deep-fried to slightly red, fish out of the control of the oil, the meat with a knife in the surface of the wedge into a walnut-shaped pieces (deep to the skin of the meat).

2. pot with the bottom oil hot, add sugar fried to deep red when added broth, wine, soy sauce, salt, onion and ginger, pork elbow, with pepper, dashi, cinnamon, sand nuts, Doukou, cloves, fruits of grass, fennel, made of a medicinal bag put a person in the pot, stewed over a slow fire to eight ripe, take out the pig, skin-side down, put in a large bowl with the original soup, onion and ginger, on the show steamed until crispy, decant the soup, the pork elbow buckle in the plate.

3. The soup into the spoon with monosodium glutamate boiling, with wet starch hook fluorescence, dripping pepper oil, poured on the pork elbow that is complete.

〖Key〗Pork elbow can be divided into front elbow and back elbow. The front elbow is also known as the "front hoof bladder", in the upper knee of the pig's front leg and the lower part of the sandwich meat. "The back elbow, also known as the "back hoof" and "dolphin's hoof", is located above the knee of the pig's hind leg and below the buttocks, crotch meat, cucumber meat, and the end of the scalloped bone. When the meat skin is thick, lean 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.

〖Accessories〗2000 grams of peanut oil (consumed 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, green onions, ginger, five spices, 15 grams of cornstarch, 10 grams of sugar, the right amount of broth, a little green garlic.

〖Practice〗Select thin skin, small pores of the fresh elbow, pick the bones, trimmed into a peach shape.

2, elbow skin side up, into the five spices brine pot heating, cooking to five mature fish out.

3, the frying pan will be hot, the elbow skin side down fried yellow, frying constantly turning, in order to prevent the bottom of the paste.

4, fried elbow out, put a bowl, add green onions, ginger, with brine soup to some water, pour into the bowl, on the drawer steamed.

5, will be steamed elbow buckle into a large plate, soup leaching in the long, add cooking wine, MSG, adjust the color and taste, start thickening, sprinkled with green garlic segments, dripping into the oil, poured on the elbow that is completed.

Golden red, soft and fresh. Elbow aroma wafting, flavorful and refreshing.

〖Practice〗Scrape the elbow clean, drain the water, with a bamboo stick inserted full of small eyes, scallions cut into segments, ginger cut into slices, sand nut research into fine powder. Peppercorns, salt fried hot, poured out to dry to not hot in the elbow rubbing, placed in ceramic containers (avoid metal containers) smothered for 24 hours, the middle of a turn.

2, the smothered elbow and then scrape and wash again, drain the water, sprinkle the elbow on the sand powder. Roll it into a tube with a clean cloth, then tie it tightly with a thin rope and put it into a container.

3, put on the green onion, ginger, cooking wine, placed on a high flame steam half an hour, removed to dry to not hot, then remove the rope cloth, and then re-roll tightly bundled.

4, steam on the cage for 1 hour, remove cool, remove the rope cloth, smeared with sesame oil to avoid drying. When serving, then cut into thin can be.

2, put elbow meat slices stir fry, add green pepper, soy sauce stir fry.

3, finally put 2 tablespoons of Pixian bean paste, evenly.

〖Tips〗Bean paste is more salty, no need to add salt.

Add some small amount of carrots and fungus to do garnish is also good. 1 cucumber. Half a pepper. 3 cilantro, 30g of soy sauce, 50g of balsamic vinegar, 10g of sugar, 4 cloves of garlic,

〖Practice〗Pork elbow piece of a plate. Cucumber, pepper, cilantro, garlic ready,

2. Pork elbow slices cut into wide strips. Cucumber, pepper cut thick wire, cilantro cut inch section, garlic flattened and chopped

3. All the ingredients into a large bowl, pour the appropriate amount of soy sauce, balsamic vinegar,

4. And then put a small spoon of sugar. Stir well to serve.

Sour and spicy elbow

〖Raw materials〗pork knuckle ginger scallion octagonal peppercorns shaoxing wine rock sugar salt flavor red pepper leaves soy sauce white pepper Hunan chopped pepper sugar balsamic vinegar

〖Practice〗first to the fishy smell. Iron pot set up, white water boiling, pig under the hand into the cooking. At this time, the fire should be strong, the water should be hot. In addition to getting rid of the fishy odor, but also in order to tighten the skin and meat of the pork knuckle, to obtain the texture of the sinewy.

2. About half an hour later, the pork knuckles from the boiling water out, this time the feel has been quite elastic. At this point, chop the pork knuckles into pieces while boiling another pot of white water.

3. The pot of water has boiled will have become a block of pork knuckles thrown into the pot, continue to boil, in order to remove the blood. At this time you need to add ginger slices, scallions, star anise, pepper, shaoxing wine, a small amount of monosodium glutamate (MSG) and salt, the purpose is still to remove the pork knuckles of the cold and fishy odor.

4. half an hour later, pork knuckle block out of the pot, remember to quickly throw the hot pork knuckle into the ready ice water, very simple reason, heat expansion and cold contraction, but this is to make the pork knuckle taste elastic, long suffering but not lost in the rotten know-how. Quick cold tight skin, after the semi-finished product into the plate is already fragrant, pick a piece of skin and meat more fall on the plate, can be bounced half a foot high.

5, such as pork hands thoroughly cooled, sitting spoon cleaned oil moderate, six or seven percent of the heat will be pork hand block into the frying, the color slightly changed after fishing, the pot for new oil. This frying process is to remove the block of oil inside the pork knuckle, and ultimately make the finished product fat but not greasy, and improve the taste.

6. Then hot new oil, ginger and green onion stir-fried flavor, into the fried pork knuckles, and then add rock sugar, wine, monosodium glutamate, salt, red chili, star anise, sesame seeds, a little soy sauce stir-frying for a few moments, add an appropriate amount of water, so that the material just did not reach the pork knuckles, and then by the juice on the WenHuo child.

7. In the color of the pig's hands sprinkled with white pepper, and then pounced on the Hunan chopped peppers, and then into the thinly sliced green onions and ginger, the right amount of monosodium glutamate salt, and poured into the red oil, and then, put into the cage drawer on high heat and steam.

8. The fumigation takes about fifteen minutes, at the end of the fumigation is about to end, cooking juice.

9. Sit in a spoon with the right amount of oil, burned to ninety percent of the heat, into the balsamic vinegar a number of, how much to personal taste as appropriate.

10. then quickly into the sugar, onion and ginger and other condiments and a little sesame oil continue to cook and stir fry, note that this time with sugar rather than rock sugar, in order to make the juice rich, sesame oil must be put in order to have a beautiful color. At this time, the steamer in the pork knuckle has also reached the fire, out, dripping with boiling hot sauce. Can be served.