The elbow, the southern people called the hoof, no matter from what point of view, the elbow is considered a heavyweight ingredients, one is the elbow volume is large, feel bad to start; two is the elbow looks greasy heavy, contrary to the current advocate of the concept of low-fat diet. In fact, handling heavyweight ingredients sometimes do not necessarily need complicated techniques, as long as the method is appropriate, a few simple steps can be made tender and not greasy elbow. The first step is of course to choose a good elbow, elbow is divided into the front leg and the back leg, the front leg of the elbow bone is small, fat meat, lean meat, naturally is the best choice; the second key is the ingredients, onion, ginger, garlic and wine can be deodorized to increase the aroma, soy sauce and old soy sauce to the elbow color, and finally add a little icing sugar, you can go to the greasy, can be refreshing; the final step is to simmer, you want to simmering rotten, of course, you can use a pressure cooker, but pressure cooker! The elbows that come out of the pressure cooker are easy to fall apart, hard to mold, and do not look good on the plate.

Here's what we're going to learn about this cuisine!

Cooking steps for stewed elbows

1. Wash the elbows and scrape the skin with a knife to get rid of the dirt in the skin. Boil water in a pot, elbow cool water into the pot, open the pot and cook for three to five minutes.

2. fried sugar color: put a bowl of water in the pot, add icing sugar, icing sugar melting and stirring, until the water evaporates, more and more thick, the sugar becomes brown and just began to smoke when, add a large bowl of boiling water. At this time and then into the elbow to cook for a while, so that the color of sugar are stained to the elbow.

3. Prepare a large enough casserole dish, add as much water as you can to the boil, add all the seasonings, and add the elbows and the sugar coloring when it comes to a boil.

4. The rest is left to the time, high fire boil after the change of small fire stew. About half an hour later, add a water, boiling water, ensure that the water does not exceed the elbow so that the flavor. Half an hour to turn once to prevent the bottom of the stick in the bottom of the pot.

5. Two hours later, chopsticks can easily inserted through the, high heat collection 15 minutes, the elbow plate. Another frying pan, fishing three or four spoons of soup (do not seasoning), high heat sauce, received almost dry when poured on the elbow, the color instant red, sprinkle sesame scallions on the table.

6. material juice: chopped pepper, garlic, soy sauce, pepper oil, vinegar.　　

Tips elbow is too big, so after frying sugar color is not put elbow but add water and then put elbow. Again, because it is big, it takes time to get soft, so casserole is the way to go, pressure cooker does not taste good.

Sauce elbow practice steps:

Ingredients to prepare: pork elbow, salt, rock sugar, green onions, ginger, garlic, star anise, pepper, cooking wine, old broth, bay leaf, grasshopper, sesame leaf, pepper.　　

Method Steps

1, use a knife to scrape the fine hairs on the elbows and clean the elbows.

2, put the pork elbow into a pot of cold water, boil over high heat, remove the blood and fish out.

3, frying pan is hot, put a little oil, put the rock sugar, stirring constantly, small fire will slowly melt the rock sugar.

4, another soup pot, add the blanched pork knuckles and melted rock candy juice.

5, add green onion, ginger, garlic, bay leaf, grass nuts, star anise, cumin, cardamom, peppercorns, the old broth did not over the pork elbow, high heat simmering.

6, boil and cook the appropriate amount of Shaoxing wine, turn to medium heat and continue to cook.

7, 1 hour after opening the lid to add the appropriate amount of salt, pepper, sugar, soy sauce seasoning, medium heat continue to simmer for half an hour to taste.

8, to be elbow skin and meat appeared date red, you can turn to high heat juice can be.