the method of making the spiced and salted pork elbow:

main ingredient: 1 pork elbow (about 1.5 kg)

auxiliary materials: 2 kg of vegetable oil (about 5 g in actual consumption), 15 g of cooking wine and soy sauce, 5 g of pepper and aniseed, 7 g of salt, 1 g of pepper salt, a little sugar and 2.5 kg of chicken soup

.

2) spread a layer of sugar on the skin and put it in a basin;

3) Add cooking wine, soy sauce, pepper, aniseed and salt, steam in a drawer for about 2 hours, take out the elbow and control the moisture;

4) Heat the vegetable oil to 8% heat with a frying spoon, then put it into the elbow, fry until the skin is crisp, remove it and drain it, cut it into pieces and put it on the plate, and serve it with the elbow.

crystal elbow method:

main ingredient: a pig elbow (about 2 kg).

ingredients: three liang of pigskin. Seasoning: five minutes of vegetarian food, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic.

practice: remove the bone from the elbow, scrape it clean with a knife and put it in the basin. Boil the skin in water for five minutes, remove it, scrape off the fat inside the skin and skin, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and gourmet powder, steam it in a steamer, remove the onion, ginger and skin, and let it cool. Slice and code when eating.

How to sauce the elbow:

1. Clean the elbow, add a little salt with onion and ginger, and cook it in the pressure cooker until it is basically cooked.

2. Pull out the bone

3. Put the onion, ginger, garlic and pepper in another pot, add rock sugar, soy sauce, salt, fragrant leaves and nutmeg, put the elbow in, and add the soup that just boiled the elbow, just as long as the soup has not passed the elbow.

4. After boiling, stew over medium heat to taste.

5. When there is only a small rice bowl left in the soup, stay away from the fire

6. Prepare a strong, small food plastic bag in advance, put it in the plastic bag after the elbow cools, and pour the remaining soup into the middle of the elbow

7. This step is crucial, that is, press the elbow in the plastic bag until it can't be pressed any more, and then tie the bag tightly

.

Method of making:

Scrape and clean the pig's elbow, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, take it out and remove the elbow bone, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil it on high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.

Features:

The soup is milky white, the snow bean powder is white, the pork elbow is rotten and soft, palatable, original and fragrant.

the method of braised elbows in red:

characteristics: the color is purplish red, thick and mellow.

Braised pork knuckle with red sauce is a famous historical dish in Weifang area, which is favored by people because it is soft, tasty, fat but not greasy, and rich in nutrition. It was once rated as "Shandong famous snack".

put the wok on a strong fire, add peanut oil, add elbow meat when it is 7% hot, and take it out when the elbow is fried into persimmon red. Decompose the elbow into an eye block with a stolen knife, paint it with sugar color, put it face down in a bowl, add soy sauce, salt water, onion, ginger slices and half a spoonful of clear soup, steam it in a cage, take it out and remove the onion and ginger slices, and put it on a pot mat. Set the pot on fire, add the soup, add the cooking wine, monosodium glutamate and salt water, and put the pot mat into the grill. The rotten meat juice is thick, put it into a griddle, and pour the remaining juice on the elbow.

After degreasing twice, the red grilled elbow is really fat but not greasy, and thin but not firewood. It is the first choice for people who are gluttonous and afraid of being fat.

The method of braised elbows:

Features: the color is brownish yellow, the meat is crisp and rotten, and it is sweet and salty.

blanch the pig's elbow, take it out and wash it, put it in a bowl, debone it, mix the soy sauce and yellow sauce evenly and put it on the elbow, put it in a 7% hot oil pan, fry it skin down until golden brown, and take it out and drain. Put a little oil on the wok, add onion, ginger slices, star anise and yellow sauce, soy sauce, clear soup and refined salt, add elbow to boil, simmer for 1 minutes, turn the elbow over, and drain the soup when it is cooked. Put it into a large bowl, pour in the original soup stewed with elbow, steam it in a cage for 2 minutes, and drain the original soup when it is cooked. Buckle the elbow into a large bowl, thicken the original soup with wet starch, add Shaoxing wine and pepper oil, and pour it. Practice:

1. Cook the elbow in boiling water for a while to remove blood.

2, pour a little oil into the pot, stir-fry pepper and star anise. Then put your elbows on both sides and fry for a while. Put a lot of soy sauce, a little sugar, stir-fry and color, and then add a proper amount of salt. (No problem with more, next meal)

3. Change to a big pot and add enough water at one time (the more the better) to cook! First big fire, then small fire, and it will be ok in two hours!

by-products: marinated eggs, marinated tofu. After eating my elbow, I threw the boiled white water eggs and tofu into the remaining miso soup, and tomorrow it will be a delicious stew!

rock sugar elbow

ingredients:

5g of boneless pig forearms? 5 grams of soy sauce and cooking wine? 5 grams of onion and garlic each? 1 grams of ginger? 1g of crystal sugar

Production method:

1. Scrape and wash the pig's hooves and put a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight;

3. put a bamboo operator in the wok, put the hoof on it with its skin facing down, submerge it with water, then add cooking wine, soy sauce, refined salt, crystal sugar, onion and ginger slices, bring it to a boil with high fire, cover it, and then burn it with low fire for half an hour, then turn over the hoof and burn it thoroughly, and then use high fire to make soup such as glue juice. Take out the hoof and put it in a soup bowl with its skin facing down.

Note:

1. Before placing the hoof in the special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for hours, and turn it over once in the middle;

2. Add the rest seasoning, ginger, onion, garlic and boiling water to cover the hooves;

3. cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Remove the pan from the furnace and let it cool until the yellow pressure column drops, then open the lid. Turn the hoof over and soak it in the juice for 2-3 hours;

5. cut into pieces when eating; Pour the juice and heat it for food.

Flavor features:

A famous dish in Tan Jiacai, Beijing, which is made of pork elbow as the main ingredient and is cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin.

Iced Grilled Elbow

Material: 75g pig elbow (with skin and bone). 16 grams of soy sauce, 5 grams of rock sugar, 2 grams of Shaoxing wine, 2 grams of onion, 2 grams of ginger slices, 15 grams of pepper oil, a proper amount of clear soup, and 25 grams of peanut oil.

Method: Bake the elbow with a fork on the fire until the skin is burnt, soak it thoroughly in warm water, scrape off the burnt skin with a knife, split it along the bone with a knife until it is exposed, put it in a soup pot, and take it out when it is half cooked. Dry the oil slick on the elbow skin with a clean cloth while it is hot, paint it with sugar color, dry it, and fry it in an oil pan with 8% heat (about 2℃) until it is slightly red. Cut the meat into walnut-shaped pieces (2/3 of the depth of the meat) from the inside, take a large bowl, put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shaoxing wine, clear soup, onion slices and ginger slices, steam them in the cage until they are crisp and rotten, take them out, buckle them into a plate, put the juice into the pot, add the clear soup, thicken them with wet powder, add pepper oil and pour them on the elbow.

characteristics: bright red color, strong meat flavor and crisp texture.

method of braising red dates:

main ingredients: pork elbow accessories: red dates and medlar seasonings: onion, ginger, cooking wine, salt, light soy sauce, chicken essence, crystal sugar, broth, and cooking oil (star anise, pepper and fennel)

tools: pressure cooker method:

1.

2. put pork elbow, broth, red dates, medlar, crystal sugar, light soy sauce, cooking wine, salt, chicken essence, stuffing bag, ginger and onion in the pressure cooker, cover the lid, adjust the pressure cooker to "cooking gear", keep the pressure for 1 hour after adjustment, and take it out after the "float valve" returns.

characteristics: unique flavor and rich nutrition. The elbow, commonly known as the front hoof, has a thick skin and many tendons under the humerus.

douban elbow method:

The characteristic color is moist and bright, the elbow is glutinous, fat but not greasy, slightly spicy and delicious.

5g raw pig elbow (boneless). 1 grams of green garlic seedlings and 25 grams of watercress. 5g of pig oil, 5g of fresh soup, 3g of salt, 15g of cooking wine, 15g of sugar color, 3g of vegetable oil and 15g of water bean powder.

Wash the pork elbow, put it in the pot with chicken bones, take it out and rinse. Use a knife to square the elbow, put the chicken skeleton in the pot

, and put the elbow skin down on the chicken bone. Set the wok on fire, add pig fat and heat it, add chopped watercress and stir-fry it to red,

add fresh soup, drain off the residue of watercress, add salt, cooking wine and sugar, and pour it into the pot with elbows: set the pot on high fire and boil

, remove the floating foam, and remove the elbows when the sauce is thick and fleshy. Heat the oil in the pan, add green

garlic sprouts, salt and cooking wine, stir-fry, put the pan pad on the bottom of the pan, put the elbow skin up on the garlic sprouts, simmer the elbow until the thick juice is thick,

thicken with water and soybean powder, and when the juice is bright, take the pan and pour it on the elbow.

How to make the sea cucumber elbow:

The sea cucumber elbow is a Shandong cuisine created by Juan Kairu, a super chef of Xinhua Hotel in Zibo. Pig meat and sea cucumber are excellent raw materials, and they are cooked together as dishes, which complement each other. The finished dish is ruddy and bright, the elbow meat is fragrant and rotten, and the juice is thick and fat but not greasy; Sea cucumber is soft, waxy and smooth, with strong onion flavor. As a big dish at a banquet.

raw materials:

25g of sea cucumber; 15 grams of green onions; 1 grams of refined salt, 5 grams of monosodium glutamate, 15 grams of Shaoxing wine, 2 grams of soy sauce, 5 grams of sugar, 1 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 2 grams of pepper, 25 grams of clear soup, 15 grams of wet starch, 15 grams of pepper oil and 1 grams of peanut oil (about 15 grams).

Practice:

1. Slice the sea cucumber into a blade shape, soak it in boiling water, take it out, and control the water; Cut the scallion into 3cm segments and the ginger into thin slices for later use. Soak the pork elbow in cold water for 5 hours, remove it with a clean cloth, scorch the skin with charcoal, then soak it in warm water for 1 minutes, scrape off the scorched skin with a knife, then put it in a pot, add water to the elbow meat, boil it with high fire, skim off the floating foam, cook it with slow fire, and remove the bones.

2. Add peanut oil to the wok, and when the heat reaches 7% with high fire, add sea cucumber and take it out to control the oil. When the oil in the pot is 9% hot, add the elbow meat and fry it until it is golden brown, then take it out. Cut the elbow meat noodles into 2cm cubes (don't cut off the skin), put the skin side down into a big bowl, and add the onion (5g cut along the length with pepper), ginger slices, star anise, cinnamon, clear soup (2g), soy sauce (15g) and refined salt (7g).

3. Leave 75g of oil in the casserole. When the fire is high to 7% heat, add the shallots and fry until golden brown. Add the soy sauce (5g), the original soup in the bowl, refined salt (3g), white sugar, sea cucumber, Shaoxing wine (5g) and clear soup (15g). After boiling, thicken the pot with wet starch and pour.

The method of Dongpo elbow with fat but not greasy juice:

1. Burn the pig elbow to remove the residual hair, soak it in hot water, scrape it clean, remove the bones, then dip it in boiling water, remove the blood and take it out. Chop watercress, chop pepper, cut ginger and garlic into rice, and cut onion into chopped green onion. The pig elbow bone is broken and put into the sand pot.

2. Place the wok on a high fire, pour the mixed oil and heat it to 7%, fry the elbow until the skin is golden yellow, take it out and put it in a sand pot.

3. Put the mixed oil in the wok, and heat it to 5% until the watercress, pickled peppers and Phoebe are fragrant. Add rock sugar, salt and fresh soup, then pour them into a sand pot, add monosodium glutamate, and collect them with high fire until the juice is thick and shiny. Sprinkle chopped green onion and pour them on the elbow.

rock sugar elbow method:

ingredients:

5g of boneless pig forearms? 5 grams of soy sauce and cooking wine? 5 grams of onion and garlic each? 1 grams of ginger? 1g of crystal sugar

Production method:

1. Scrape and wash the pig's hooves and put a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo operator in the wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, crystal sugar, scallion and

ginger slices, bring it to a boil with high fire, cover it, and then burn it with low fire for half an hour, then turn the hoof over and burn it thoroughly, and then use high fire to cook the soup such as glue juice, and turn the hoof

.

Note:

1. Before placing the hoof in the special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for hours, and turn it over once in the middle;

2. Add the rest seasoning, ginger, onion, garlic and boiling water to cover the hooves;

3. cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Remove the pan from the furnace and let it cool until the yellow pressure column drops, then open the lid. Turn the hoof over and soak it in the juice for 2-3 hours;

5. cut into pieces when eating; Pour the juice and heat it for food.

flavor characteristics: a famous dish in Tan Jiacai, Beijing, which is mainly made of pork elbow and is made by boiling and steaming. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin.

gold and silver elbow method:

raw material: pork elbow, pork tenderloin, 15g, water-soaked mushrooms, appropriate amount of cabbage

The pork elbow is cleaned by the method, and the marinated soup is marinated until it is soft and rotten, and then it is taken out and put on a plate. Shred pork tenderloin, add salt, cooking wine, monosodium glutamate and pepper to taste, hang it with wet starch, slide it in 6% hot oil until it is broken, take it out and put it on the other end of the plate. Stir-fry the Chinese cabbage and mushrooms until cooked, and serve with a thin hook.

Method of making mountain pepper elbow:

Ingredients: 1 pig elbow (about 65g), 25g pickled wild mountain pepper, 5g ginger onion juice, Sichuan salt, pepper, chicken essence and water bean powder.