Ingredients: Pork knuckles, snow mountain soybeans Accessories: scallion joints, Shaoxing wine, ginger, Sichuan salt Method: 1) Scrape and clean the pork knuckles; 2) Put in a soup pot and bring to a boil, remove the foam and cook thoroughly; 3) Add scallion joints,

Bring ginger and a large amount of Shaoxing wine to a boil over high heat, then add sugar; 4) Wash the snow peas, put them into a boiling casserole and cover tightly; 5) Then move to a low heat and simmer for about 2 hours, and pull out the pork bones

Then put the elbow upright and stew it until the skin is tender when you poke it lightly with chopsticks; 6) When eating Dongpo elbow, add Sichuan salt and the soup and beans into a bowl; 7) You can also dip it in soy sauce.

There are two forms of eating: one is clear soup style.

Take out the soon-to-be-steamed elbows, put them in a bowl, and fill them with chicken stew soup. If there is no chicken soup, boiled water will do.

Add a little salt and a little green onion and that's it.

It is best to put soy sauce in another bowl and dip it in soy sauce when eating to make the taste more fresh.

The second is the condiment type.

Take the steamed elbow out of the bowl, pour the seasonings on it, and it's ready to eat.

Meishan's Dongpo elbow is very particular about its seasoning, which consists of 17 kinds of raw materials. It has distinctive characteristics and is suitable for the tastes of guests from the east, south, west and north, as well as overseas friends.

[1] Related allusions: Sauced elbow ingredients: 2 pork elbows, 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, and 3 peppercorns

gram.

Method: 1. Wash the pork knuckle, remove the remaining hair and set aside.

2. Pour clean water into a pot, put the pork knuckle under the cold water into the pot, take it out and control the water, and set aside.

3. Cut green onions into large sections and ginger into large pieces and set aside.

4. Wrap the star anise, cinnamon and Sichuan peppercorns in gauze to make a spice bag and set aside.

5. Make water in the pot again (a larger amount), put the pork knuckle into the pot and bring to a boil over high heat.

6. Add green onions, ginger slices, spice packets, cooking wine, and soy sauce and continue cooking.

7. Reduce the heat to low and simmer for about 50 minutes.

Sauce pork elbow Sauce pork elbow 8. Add salt and sugar to taste and continue to simmer until chopsticks can be easily inserted into the pork elbow.

9. Reduce the soup over high heat until the soup is thick, take out the pork knuckle and let it cool.

10. Cut the cooled pork knuckle into 1 cm thick slices and dip them in Sanhe oil for serving.

Note: 1. Add enough water to cook the pork knuckle at one time.

2. Season with salt and sugar to make the elbows softer.

3. Let the elbows cool before slicing.

Otherwise, the elbow will be fragile and affect the appearance of the plate.

Braised pork elbow dish name [Northeastern Cuisine]-Braised pork elbow ingredients Ingredients: 1000 grams of pork elbow.

Accessories: 2000 grams of peanut oil (actual consumption: 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, a little green onion, ginger, five spices, 15 grams of starch, 10 grams of sugar, an appropriate amount of soup, and a little green garlic.

Production process 1. Select fresh elbows with thin skin and small pores, remove the bones and trim them into a round peach shape.

2. With the elbows skin side up, put in a five-spice brine pot and heat, cook until cooked and remove.

3. Heat the oil pan and fry the elbows skin-side down until they turn yellow. Keep turning them while frying to prevent them from burning on the bottom.

4. Take out the fried elbows, put them in a bowl, add onions and ginger, add some water with the brine, pour it into the bowl, and steam until tender.

5. Put the steamed elbow into a large plate, drain the soup for a long time, add cooking wine and MSG, adjust the color and flavor, start to thicken the soup, sprinkle with green garlic segments, pour in oil, and pour it on the elbow.

Characteristics: golden red, soft and fragrant.

The aroma of elbow is wafting, and the taste is delicious and refreshing.

Fushou Elbow Cuisine: Beijing cuisine Method: steamed Taste: home-style Ingredients: 1000 grams of elbows Accessories: 300 grams of lettuce (flower leaves), appropriate amount of starch Seasoning: appropriate amount of stock, 50 grams of ginger, 10 grams of cooking wine, 75 grams of salad oil, soy sauce

50 grams, 5 grams of sugar, 15 grams of scallion oil. How to make Fushou elbows 1. Scrape off the white hair on the elbows, soak them in warm water and scrub them clean. Boil them in white water until they are 4-5 times cooked, take them out, and wipe them with dry water on three sides.

soy sauce.

2. Heat the oil in the pot, fry the elbows that have been coated with soy sauce, then take them out and cut them every 4 cm, with a depth of 4/53 of the meat. Take a container and put the processed elbows into it.

Add broth, cooking wine, sugar, green onion slices, ginger slices, and meat into a pot and steam until tender. Drain off the soup.

4. Wash the lettuce and place it on a plate, and place the steamed elbow meat on the plate.

5. Stir-fry over high heat and bring the remaining soup to a boil, remove the foam, add water starch to make a thick sauce, then pour in scallion oil and pour evenly on the plate. Serve.

Garnish slightly after serving.

The dishes are red and shiny, the meat is mellow and not greasy, and the lettuce is crisp and tasty.