Brined pork elbow is a home-cooked dish that everyone often eats. So how is marinated pork elbow delicious? This stewed pork elbow is purple in color, soft and sticky, and has a strong fragrance. Pickles and brined vegetables are not only called differently, but also have different cooking methods. Usually when you make pickled dishes, you marinate the main ingredients in advance and cook them in miso soup to dry out the sauce and leave no old broth. When you make pickled dishes, the main ingredients do not need to be marinated. Instead, the main ingredients are deodorized and put directly into the marinade, which is boiled over a martial arts fire and simmered over a low fire. In addition, the marinade is kept as an old stock and used repeatedly.

Does anyone like pork elbow? Elbows can be made into braised elbows, stewed elbows or elbow flowers. Today, I would like to share with you how to make pork elbow flower at home. The prepared elbow blossom meat is rich in flavor and has no odor. It is much tastier than elbow flowers bought outside. What's more, they are clean and hygienic to eat. It is very simple. Come with me to see how to make it.

Pork elbow should be carefully removed from the center of the bone, so as not to break the skin. Cut the big thick tendons do not cut off, pay attention to adjust the distribution of meat. The girl described me as "south transfer meat north transfer" big project. Measure 2g of salt in a small spoon, put in an elbow: 1 tsp white pepper, 1 tsp ginger powder, 1 tsp cumin powder, 1 tsp five-spice powder, 1g salt. 1 tsp garlic powder can also be put a spoon, there is no garlic instead of can not be put. Sprinkle the above seasonings evenly on all parts of the elbow, then put in a spoonful of soy sauce and massage the elbow with your hands for 5 minutes. Once both elbows have been massaged, pick out the garlic slices and seal and marinate for 1 hour or more. Place the marinated elbows on a piece of gauze cloth 30 centimeters wide and 40 meters long and roll it up. Take care to fold the ends of the cloth. Prepare a pot of cool water, add the wrapped elbows, add ginger slices, scallions and cooking wine. Bring it to a boil for ten minutes. When it boils, skim off the froth. Add the dashi, bring the pot to a boil and then turn off the heat to the minimum, keeping the water at a light boil. Start simmering for 2 hours. Turn off the heat and continue to soak in the broth for 24 hours, reheating when it's cool and frozen. Remove the wrapping cloth and wrap tightly in plastic wrap to prevent air drying and store in the refrigerator.

Elbows fragrant but not greasy stewed elbow flowers, mellow and rich. This simple cold sauce is ready, elbow blossoms can be directly dipped into the sauce. Do you think this is easy to make? If you like elbow blossoms, you can try it at home or adjust it a little according to your favorite taste.