(a) Selection of raw materials
pig elbow, a few peppercorns (can be put according to personal preference to take the appropriate amount), big spices (i.e., star anise) 2, Gui Pi 1 small piece of dried chili pepper a number of (can be placed according to personal preference to take the appropriate amount of not put it is also possible) onion section 2 pieces, a few small pieces of green onion, ginger 2 large pieces
(B) production steps
1. Go to the market to choose the best fresh pork knuckle.
2. Wash the elbow, scrape the hairs on the elbow with a knife and wash the sludge with water.
3. open a small hole in the top of the elbow to take out the bone (remember not to cut the elbow, only a small hole, so as not to affect the quality of the meat).
4. Marinate the pork elbow with soy sauce, salt and yellow wine.
5. Wrap the whole pork elbow with gauze or cotton rope (the most critical step).
6. Stir fry the peppercorns, scallions and ginger (1 piece) in a frying pan, add soy sauce and salt.
7. To stir fry the flavor, add water to the pot, then put the bundled pork elbow into the water (water should basically cover the elbow), put the scallion segment, ginger and star anise, open high heat to boil the water.
8. After the water boils, turn to medium heat and cover the lid, open the lid after one hour and then add salt, sugar and soy sauce to taste.
9. Then continue to medium heat sauce, remember to turn the elbow on the way, until the elbow flavor can be turned off.
10. Take the whole elbow out of the sauce and put it in the refrigerator for one night.
11. The next day, take the elbows out of the refrigerator to thaw, cut the gauze, slice with a knife and serve with the sauce.
, recipe (calculated according to 50kg pork or pork elbow)
100g pepper, 25g cardamom, 100g daikon, 10g cloves, 150g cinnamon, 25g tangerine peel, 500g green onion, 100g sugar (for stir-frying the sugar color), 250g fresh ginger, 2.5 3kg salt, 25g sesame leaves, white Kung Fu in moderation (1 2 pieces of mashed to prepare the clear soup) 25g of sand nuts
The above spices are packed into a loose gauze bag and tied tightly, should not be overfilled, so as not to swell the spices in the presence of water to break the gauze bag and the aroma should not be diffused, affecting the quality of the sauce. Scallions and fresh ginger in a separate bag.
, processing technology
1, raw material selection
Sauce pork, the reasonable choice of raw materials is very important. To use the qualified veterinary health inspection, the current national grade standard, the second level of fresh pork is more appropriate, and requires tender skin and thin fat, fat thickness should not be more than 2cm, to the elbow of the pig, pig and other parts of the best. If it is weight fat, or not selected, so that the quality of processed meat sauce is not only not guaranteed, it may cause the processing will fail in the middle.
2, raw material finishing
Sauce raw material finishing processing is an important part of a good sauce meat, generally divided into several processes such as washing, filing, knife work. First of all, with a blowtorch pig skin with long, short hairs burn clean, and then scrape the skin with a knife on the charred, remove the meat on the ribs, cavity bone, miscellaneous bones, cartilage, broken bones, lymph nodes, blood stasis, miscellaneous dirt, plate oil and excess fat, milk feed, the best choice of five-flower meat, cut into 17cm long, 14cm wide, thickness of no more than 6-8cm of meat, to achieve uniform size. Then put the prepared raw material meat soaked in a container such as flowing tap water for about 4h. Soak away the smell of blood, fish out and wash with a stiff brush word clean, ready to enter the pot sauce
, blanching
Blanching is a common method of pre-preparation before the sauce system, the purpose is to remove the blood stains and fishy, nasty, shameful and other odors. Then the prepared raw material meat cast such as boiling water pot heating, cooking to half-cooked. Raw meat after such treatment, and then into the sauce pot sauce, the finished product has a smooth surface, good flavor, good quality, easy to preserve. Operation, the prepared material bag, salt and water at the same time as the iron pot, boiling, simmering. Put the amount of water to be a one-time to full, do not heat the water in the process of sauce, so as not to make the raw materials due to uneven heating and affect the quality of raw meat cooking, generally controlled in just submerged raw meat as well, control the size of the fire to maintain the soup surface slightly boiling and raw meat and moist degree of freshness and aroma. According to the needs of its raw meat tender, timely and differentiated from the boiling soup, fish out the raw meat (to be a one-time raw meat into the pot at the same time, do not cook the side of the fish and the side of the material, affecting the fresh taste of the raw meat and color), cooking uncovered, skimming floating oil and blood foam at any time, cooking time of 40min or so, fish out of the raw material pieces of meat, with cool water to wash the meat on the blood foam and grease. At the same time the raw meat into fat, lean, soft, hard, to be code pot.
, clear soup
After the raw material meat out, and then the pot of soup over a wok, go to the bottom of the net pot and the soup in the meat residue, and the soup surface floating oil with an iron spoon skimming, if you find that the soup surface to boil, appropriate add such as some cool water, do not make it boil until the impurities of the floating foam skimming clean, and observe the soup into a slightly clear and transparent, clear soup can be. If you feel that the soup is not ideal, you can add alum to continue to clean.
5, code pot
The raw material pot should be scrubbed clean, no impurities, oil, put 1.5 2kg of clean water to prevent dry pot. With a 40cm diameter grate pad on the bottom of the pot, and then 20cm 6cm bamboo plate (pig jawbone, fan bone can also be) neatly yards in the grate. Yards of meat, be sure to code tight, code solid, to prevent the boiling soup when the pot is opened to the raw material meat wash away, and put the hot water rinse clean bag near the center of the pot, pay attention to the code pot, do not make the meat scraps into the bottom of the pot. Put the clear soup into the pot of yards of raw meat, and spread over the meat surface, do not add cold water.
6, the sauce
code pot after the pot cover the lid, cook with high fire for about 2-3h, and then open the lid, the appropriate amount of sugar color to make the soup to achieve the chestnut color, in order to make up for the lack of color in the cooking. When the soup gradually thickened, switch to medium heat and simmer for 60min or so, touch the meat is cooked soft, especially the skin is cooked soft, but also pay attention to the meat can not become rotten.
To reach the semi-finished product should be promptly changed from medium to low heat, small fire can not be stopped, the soup should be small bubbles, otherwise the sauce out of oil. Out of the pot when the sauce meat pieces neatly yards in the plate, skin side up. Then take out the bamboo plate and iron grates from the pot, use a light fire and keep stirring the soup, always keep the soup with small bubbles until the soup is sticky. If the color is light, continue to add some sugar color while stirring to bring the finished product to a chestnut color. Pour the simmering sauce into a clean container, continue to stir to bring the temperature of the sauce down to 50 60 , use the tip of a cook's broom to point brush on the meat in the sauce, do not wipe. Let it cool that is the finished sauce meat.
If the simmering sauce is not well grasped, and there is no old soup, available pig claws, pork rinds and sauce meat at the same time sauced, yards in the raw meat of the bottom layer, can solve the quality of the sauce and the sauce is not enough defects.
8, quality standards
Beijing sauce pork appearance of rectangular block, sauce elbow was a natural block, the color of deep chestnut color, five spices sauce flavor, eat the batch is not hard, lean meat is not stuffed, fat and not greasy mouth, taste and smell, yield rate of 65%.
Old Beijing elbow in sauce, is a special snack in Beijing, the main ingredients of the elbow in sauce, of course, is the elbow of the pig, the elbow of the pig's skin is thick, sinewy, gelatinous heavy, lean meat, often with the skin cooking, fat and not greasy. And Old Beijing Soy Sauce Elbow is a delicious recipe made with pork elbow in sauce. So, how exactly is this delicious sauced pork elbow made? Mom.com encyclopedia will introduce you to several ways to do the sauce elbow!
Ingredients: elbow, anise, onion, ginger, garlic, salt, sugar, soy sauce, water
Steps:
1, elbow blood, add water, soy sauce, anise, onion, ginger, garlic, salt, sugar and other ingredients in a pot of boiled, such as cooking to soft rotten can be taken off the bone can be;
2, and then wrapped tightly in plastic wrap, with a rope tied into the fridge;
3, want to eat when you take out the slices, and then pour their favorite seasoned ingredients on it;