NO.1 smoked pork elbow

The ingredients are as follows: pork elbow 4111g, pepper 51g, star anise 51g, dried tangerine peel 51g, cinnamon 3g, fennel seed 4g, angelica dahurica 4g, galangal 4g, Amomum villosum 5g, soy sauce 11g, salt 11g and cooking wine. Soak in cold water for 8-11 hours, scrape off the dirt and residual hair on the skin, wash it with cold water after boiling water, add 8,111 grams of clean water, a meat bag (51 grams of pepper, aniseed and dried tangerine peel, 3 grams of cinnamon, 4 grams of fennel, angelica dahurica, rhizoma kaempferiae and 5 grams of Amomum villosum), and 111 grams of soy sauce, salt, cooking wine and onion. Sprinkle sugar and tea in the pot, put the whole onion on it, put the grate with elbow in the pot, cover the pot tightly, burn the pot for about 3 minutes and see smoke in the pot, and smoke the pot for 3-4 minutes. When taking out, apply sesame oil on the elbow skin to increase the luster and fragrance.

NO.2 sauce elbow

The ingredients are as follows: 1 pork elbow, appropriate amount of green beans, 1 teaspoon of salt, 5 crystal sugar, 1 onion, 1 ginger, 3 garlic cloves, 3 star anise, 1 pepper, 2 tablespoons of cooking wine, 2 tsaoko, 5 fragrant leaves and 1 teaspoon of pepper.

The specific methods are as follows: wash the elbow and pepper. Be sure to tie it carefully, so that the skin will not be peeled off and the meat will not be broken when the elbow rolls in the pot.) Put cold water in the pot, blanch it to make the blood foam in the elbow spit out as the water temperature rises. Add the onion, ginger, garlic, soup stock, bay leaf, Amomum tsao-ko, star anise, fennel, cardamom and pepper to the boiled water, and cook it. When the rock sugar melts slowly, it will turn amber. Stir it slowly with a bamboo shovel. The rock sugar will turn into a sauce color. Pay attention to the temperature, not too big. When a large number of bubbles are generated with some smoke, prepare to cook boiled water at any time away from the fire, and the sugar color will be successful. Pour the sugar color into the boiled soup pot, put it into the cooked pork elbow, and the soup will not be over the elbow. Boil with fire and cook Shao wine. Sauce the elbow with medium fire for half an hour, and when the skin and flesh of the elbow appear purplish red, you can turn to high fire to collect juice, turn the elbow over in a large pot, and pour soup with a spoon constantly to keep the skin and flesh consistent. Finally, the elbow is fished out with high fire to collect juice, without peeling off the skin or breaking the meat, which is quite firm!

NO.3 pork elbow with burnt salt

The ingredients are as follows: 1 pork, 2 eggs, 51g starch, 111g flour, appropriate salt, a little sesame oil, appropriate shallots and appropriate pepper powder

The specific method is as follows: burn the pork elbow with a soldering iron, soak it in clear water for 11 minutes, scrape it clean, and put it in a pot. Chop the onion. Beat the eggs into a bowl and mix well with chopsticks, add flour, cornflour, sesame oil, salt and appropriate amount of water to make a paste, put the sliced elbow meat into a well-mixed paste, heat the pan, oil it, and burn it until it is 71% mature. Put the pasted elbow meat into the pan one by one, and when it is golden brown, pour it into a colander, drain the oil, put the fried elbow meat into the pan while it is hot, and add pepper powder and pepper powder.

NO.4 braised pork elbow

The ingredients are as follows: 1 elbow, 3 liters of water, 11g of ginger slices, 4 cloves of garlic, 15g of cooking wine, 2g of pepper, 2 star anise, 3 peppers, 7g of rock sugar, 2g of salt, 5g of oil consumption, 15g of soy sauce, 11g of soy sauce and 1g of shallots

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NO.5 Dongpo elbow

The ingredients are as follows: pork elbow 1, onion ginger 1, star anise 1, cinnamon 1, Amomum tsaoko 1, nutmeg 1, a little pepper, 2 cloves, fennel 1, 2 tablespoons cooking wine, 3 tablespoons light soy sauce, a little rock sugar, 1 tangerine peel, 2 slices fragrant leaves and a little water starch. Boil a pot of hot water, add a little onion and ginger slices into the water, add the cleaned pork elbow to boil until the foam comes out, and start another casserole. Add the elbow after soaking in water, and the casserole or other pots must be large enough. Prepare spices: star anise, cinnamon, pepper, clove, fennel, Amomum Tsaoko, nutmeg, fragrant leaves and dried tangerine peel, and prepare a tea bag to hold the spices. Add warm water to the pork elbow, add a proper amount of cooking wine and soy sauce, bring it to a boil in a medium heat, turn it to a low heat and simmer slowly after boiling, and the casserole will keep boiling all the time. Cover the casserole and stew for 2.5 hours. After 1.5 hours, a part of the water in the casserole will be consumed, and the water level will be almost 1.3. At this time, you can turn off the fire, start a wok and add a proper amount of stewed elbow soup. The soup in the pot is constantly poured on the elbow with a rice spoon. When the soup begins to thicken, carefully put the elbow on the plate. At this time, the elbow is already very soft and rotten. If the movement range is larger, you are worried that it will debond. Put the remaining soup in the right amount of water starch to boil and pour it on the elbow. Sprinkle a little chopped green onion and white sesame seeds after the plate is loaded!