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The easiest way to make delicious elbows

NO.1 Smoked Pork Knuckle

Prepare the following ingredients: 4000g pork knuckle, 50g Sichuan peppercorns, 50g star anise, 50g tangerine peel, 3g cinnamon, fennel seeds [cumin] seeds] 4 grams, 4 grams of Angelica dahurica, 4 grams of sand ginger, 5 grams of Amomum villosum, 100 grams of soy sauce, 100 grams of salt, 100 grams of cooking wine, 100 grams of white sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, 25 grams of sesame oil Gram

The specific method is as follows: remove the bones from the pork elbow, soak it in cold water for 8-10 hours, scrape off the dirt and residual hair on the skin, boil it in boiling water and wash it with cold water. Add 8000 clean water to the pot. Gram and meat bags (50 grams each of peppercorns, aniseed, and tangerine peel, 3 grams of cinnamon, 4 grams each of cumin, angelica, and kaempferia, 5 grams of Amomum villosum), as well as soy sauce, salt, cooking wine, 100 grams of green onions, and ginger Slice it, skim off the foam after boiling, add the elbow meat, turn it back to the pot and continue cooking over slow fire, take it out, wipe off the oil foam, and place it on the grate. Sprinkle sugar and tea leaves into the pot, place the whole green onions, place the elbow grate in the pot, cover the pot tightly, and heat the pot for about 3 minutes. If you see smoke coming out of the pot, lower the pot to smoke for 3-4 seconds. Serve in minutes. When taking it out, apply sesame oil on the elbow skin to add shine and fragrance.

NO.2 Sauced Elbow

Prepare the following ingredients: 1 pork elbow, appropriate amount of green beans, 1 teaspoon of salt, 5 pieces of rock sugar, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic , 3 star anise, 1 pinch of Sichuan peppercorns, 2 tablespoons of cooking wine, 2 grass fruits, 5 bay leaves, 1 teaspoon of pepper

The specific method is as follows: wash the elbows and use a knife to remove the fine hair on the elbows. Scrape off the mud, wrap the meat on the pork elbow in the skin, and tie it with cotton rope (this is the secret to prevent the pork elbow from peeling off. It must be tied carefully, and the skin will not peel off no matter how the elbow rolls in the pot. (The phenomenon of minced meat)) Put the elbows under cold water in the pot, blanch the water so that the blood foam in the elbows will be spit out as the water temperature rises. Bring the boiling water to the pot and add onion segments, ginger slices, garlic, old soup, bay leaves, grass fruits, Stew star anise, cumin, cardamom, and Sichuan peppercorns. Take the blanched elbows out of the pot and start frying the sugar. You can refer to my detailed method. Heat the pot, add a little oil, add rock sugar, and wait until the rock sugar simmers. Melt slowly and turn the rock sugar into amber color. Stir slowly with a bamboo spatula until the rock sugar turns into a sauce color. Pay attention to the heat, not too high. When there are a lot of bubbles and some smoke, be ready to remove the fire and add boiling water at any time. The sugar color will be successful. Now, pour the sugar color into the cooked soup pot, add the blanched pork elbow, the soup should cover the elbow a little, bring to a boil over high heat, add Shaoxing wine, turn to medium heat and cover, open the lid after 1 hour and add Season with salt, pepper, sugar and soy sauce. Let the sauce cook over medium heat for half an hour until the elbows are fragrant. When the skin and flesh of the elbows appear maroon, turn to high heat to collect the juice. Turn the elbows over in a large pot and pour soup continuously with a ladle to keep the skin and flesh. In the end, the elbow was taken out after the juice was reduced over high heat. The skin was not peeled off and the meat was not shredded. It was quite strong!

NO.3 Burnt Salted Elbow

Prepare the following ingredients: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of shallots, and pepper Appropriate amount of powder

The specific method is as follows: Use a soldering iron to burn off the remaining hair on the elbow skin, soak it in water for 10 minutes, scrape it clean, put an appropriate amount of water in the pot, and cook the pork elbow until it is four When mature, move it to a brine pot and cook over medium heat until it is 80% mashed. Take it out and put it into a bowl. Take 50 grams of the marinade in the brine pot, add salt and mix well. Pour it on the elbows and steam until they are tender. Serve the sauce for the elbows. Cut the prepared elbow meat into 2cm square pieces. Chop green onions. Break the eggs into a bowl and mix well with chopsticks. Add flour, cornstarch, sesame oil, salt and appropriate amount of water and mix well to form a paste. Add the cut elbow meat and mix well to make the paste. Heat the pan and add oil. Cook until cooked, put the battered elbow meat into the pot one by one, fry until it turns golden brown, remove the pot, pour in a colander, drain the oil, put the fried elbow meat into the pot while it is still hot, and add Sichuan pepper powder , stir-fry chopped green onions for a while, pour in sesame oil, and serve on a plate.

NO.4 Braised pork elbow

Prepare the following ingredients: 1 elbow, 3 liters of water, 10 grams of ginger slices, 4 cloves of garlic, 15 grams of cooking wine, 2 grams of Sichuan peppercorns, star anise 2, 3 peppers, 7 grams of rock sugar, 2 grams of salt, 5 grams of oil, 15 grams of soy sauce, 10 grams of dark soy sauce, 1 shallot

The specific method is as follows: slice the ginger and garlic, add cold water to the elbows Boil water in a pot, add cooking wine, peppercorns, star anise, chili, stewed pork king, rock sugar, salt, oyster sauce, soy sauce, dark soy sauce, onion and ginger, and simmer over medium heat for two hours!

NO.5 Dongpo elbow

Prepare the following ingredients: 1 pork elbow, appropriate amount of green onion and ginger, 1 star anise, 1 piece of cinnamon, 1 herb, 1 nutmeg , a little pepper, 2 cloves, an appropriate amount of fennel, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, a little dark soy sauce, a little rock sugar, 1 piece of tangerine peel, 2 bay leaves, a little water starch

The specific method is as follows: 1 pork knuckle. After defrosting, soak it in clean water for about 2 hours. Remove the blood and boil a pot of hot water. Add some green onions and ginger slices to the water. Add the cleaned pork knuckle and cook until the foam forms. Until then, take out another casserole and put the elbows in water. The casserole or other pot must be big enough. Prepare the spices: star anise, cinnamon, peppercorns, cloves, fennel, herb, nutmeg, bay leaves, and tangerine peel. At the same time Prepare a tea bag to hold spices. Put the spice bag into a casserole, add green onions and ginger juice (juice squeezed from fresh ginger is stored frozen), add warm water to cover the pork knuckles, and add an appropriate amount of cooking wine and dark soy sauce. , bring to a boil over medium heat, then turn to low heat and simmer. The casserole will keep boiling. Cover the lid of the casserole and simmer for 2 and a half hours. After one and a half hours, part of the water in the casserole will be consumed. Check whether the water level is about the same. After 1/3 has been consumed, you can turn off the heat at this time, start a new wok, add an appropriate amount of elbow stew soup, add light soy sauce and rock sugar and bring to a boil over low heat. Carefully add the elbow and simmer until the flavor is absorbed. The soup in the pot Use a rice spoon to continuously pour over the elbows. When the soup begins to thicken, carefully put the elbows on the plate. At this time, the elbows are already very soft. If you move more widely, you may worry that they will fall off the bones and the remaining soup will Add an appropriate amount of water starch to boil, pour it on the elbows, and sprinkle a little chopped green onion and white sesame seeds after serving!