Red dates simmered elbow Main ingredients: pork elbow Accessories: red dates, wolfberries Seasonings: green onion, ginger, cooking wine, salt, soy sauce, soy sauce, chicken essence, rock sugar, broth, packets (star anise, peppercorns, cumin) Cooking Oil

Tools: Pressure cooker Practice:

1. blanch the pork elbow in boiling water and fished out of the cool water to wash away the blood froth and pull out the hairs, ginger Wash and cut into pieces, scallions wash and cut into sections;

2. In the pressure cooker into the pork elbow, broth, jujube, wolfberry, rock sugar, soy sauce, soy sauce, wine, salt, chicken essence, packets, ginger, scallions, cover the lid of the pot, the pressure cooker to the "cooking gear", adjusted after the pressure timer for an hour, until the "float valve", the "float valve", the pressure cooker, the pressure cooker and the pressure cooker. The "float valve" can be taken out after returning to the position.

Features: unique flavor, rich in nutrients. Elbow commonly known as the front hoof, chopped off at the humerus, thick skin and tendons.

Bean elbow

Features: color moist red, elbow patty glutinous, fat but not greasy, slightly spicy and fresh aroma.

Raw materials pork elbow (boneless) 500 grams. 100 grams of green garlic cloves, 25 grams of bean curd. 50 grams of lard, 500 grams of fresh soup, 3 grams of salt,

15 grams of cooking wine, 15 grams of sugar color, 30 grams of vegetarian oil, 15 grams of water bean powder.

The production of pork elbow washed, and chicken bones into the pot out of water, out of the rinse. Knife elbow graver into a large square, the chicken skeleton pad in the pot

inside, elbow skin downward on the chicken bone. The pan set on the fire, under the lard hot, put chopped thin beans fried red,

Add fresh soup, drain the beans residue, under the salt, cooking wine, sugar color, poured into the pot of elbow: the pot set on high heat

Boiling, remove the floating foam, moved to a small fire simmer until the juice thick meat fire bar, the elbow out. The pot of oil is hot, under the green

Garlic seedlings, salt, cooking wine, slightly fried, pot pad on the bottom of the plate, elbow skin up on the garlic seedlings, simmering elbow in the thick juice thickening,

add water soybean meal thickening, thickening, juice, bright oil, pot dripping elbow that is completed.

Sea cucumber elbow

Cucumber elbow, is Zibo City Xinhua Hotel special cook Jun Kairu creation of the Luzhong flavor dishes. Pork, sea cucumber are the best raw materials, the two cooking for the dish, complement each other. The dish is red and bright, the elbow meat is fragrant and rotten, the juice is thick and flavorful, fat but not greasy; the sea cucumber is soft and smooth, and the onion flavor is rich. It is a great dish for banquet.

Raw materials:

250 grams of sea cucumber; 150 grams of green onions; 10 grams of refined salt, 5 grams of monosodium glutamate, 15 grams of wine, 20 grams of soy sauce, 50 grams of sugar, 10 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 2 grams of peppercorn, 250 grams of broth, 150 grams of wet cornstarch, 15 grams of peppercorn oil, 1000 grams of peanut oil (about 150 grams).

Practice:

1. sea cucumber down the length of the slice into a razor blade shape, blanch in boiling water and pull out, control the water; green onion cut into 3 cm sections, ginger cut into thin slices spare. Pork elbow soaked in cold water for 5 hours, fished out with a net cloth to discard the water, charcoal fire to the outer skin after the charcoal fire, and then put people in warm water for 10 minutes, with a knife to scrape off the outside of the charred skin, and then into the pot, add water over the elbow meat, with a high fire boil, skimmed off the foam, and then change to a slow fire to cook, fish out of the bone.

2. Add peanut oil to the frying pan, and add sea cucumber to the pan with high heat until 70% hot. When the oil in the pan burns to 90% hot, put the elbow meat fried to golden yellow when fishing, the elbow meat cut into 2 cm square (do not cut off the skin), the skin side down into a large bowl, add green onion (50 grams of long cut a mouth clip on the peppercorns), ginger, star anise, cinnamon, broth (200 grams), soy sauce (15 grams), salt (7 grams), shaoxing wine (10 grams), on the cage on the high flame steam 40 minutes to take out, first of all, the soup will be decanted into the bowl. Decant the soup into a bowl, pick up the green onion, ginger, star anise, cinnamon, and then the elbow meat buckle in the soup plate.

3. 75 grams of oil left in the casserole, high fire to seventy hot, put the scallions fried to golden brown, into the soy sauce (5 grams), bowl of soup, salt (3 grams), sugar, sea cucumber, wine (5 grams), broth (150 grams), boil with wet starch thickening pot, dripping pepper oil poured on the top of the elbow that is complete.

Fat and not greasy juice thick oil bright Dongpo elbow

1, pork elbow with fire to remove residual hair, into the hot water soak and scrape clean, pick off the bones, square into the boiling water blanch a little bit to remove the blood and fish out. Douban chopped fine, pepper guillotine fine, ginger and garlic cut into rice, onion cut into scallions. Pork elbow bone cracked into the sand jar.

2, frying pan on high heat, pour mixed oil to seventy percent heat, under the elbow deep-fried until the skin was golden brown out, into the sand can.

3, frying pan put mixed oil, burned to fifty percent of the heat under the soybean, pickled chili peppers, Nan out of the flavor, add such as rock sugar, salt, fresh broth boiled and poured such as sand cans, add monosodium glutamate, with a high fire until the juice is thick and bright, sprinkled with green onions to start the pot, poured in the elbow that is complete.

Ice Sugar Elbow

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Ingredients:

Boned pig's front hoof bladder 500 grams ?6?1 Soy Sauce, 50 grams of cooking wine ?6?1 scallions, garlic 5 grams of ?6?1 ginger 10 grams of ?6?1 sugar 100 grams

Method of production:

1. will be scraping the pig's hoof bladder clean with a knife on the inner side; the soft side of a smooth long Split to knife deep see big bone, and then in the big bone on both sides of each side of a knife, so that it spread, and then cut off the four sides of the fat into a round;

2. will be put into the hoof into a pot of boiling water, cook for about ten minutes to the outer skin tight;

3. frying pan in a bamboo calculator, hoof bladder skin side down on the top, add water flooded, and then add the wine, soy sauce, salt, rock sugar, onion knots,

sliced ginger, high-fire boil open, covered with a small fire and then burned for half an hour, will turn the hoof, burned to rotten, and then switch to high-fire burned to the soup such as gelatin juice, will hoof

bladder removed, skin down into the soup bowl, pick off the green onion knots, slices of ginger, the marinade can be poured on the hoof.

Note:

1. microwave oven special pressure cooker placed in the hoof first with soy sauce to coat the surface, marinate for hours, halfway through the flip once;

2. add the rest of the seasonings, ginger, onion, garlic and boiling water to cover the hoof to the degree;

3. cover the pressure cooker, plus the regulating weights, placed on the center of the carousel, heating *** minutes over high heat;

3. cover the pressure cooker, plus regulating weight, placed in the center of the turntable, heating *** minutes;

4. Remove the pan from the oven and set aside to cool until the yellow pressure column drops and you can open the lid. Turn the hoofs over and leave them in the sauce for 2-3 hours;

5. Serve in cubes; drizzle with the sauce and heat through.

Flavor characteristics: Beijing Tanjia cuisine famous dishes, with pork elbow as the main ingredient, boiled, steamed and become. The color of the dish is red and bright, the meat elbow is crispy, the marinade is like glue, the flavor is strong, salty and sweet, rich in nutrients. It has the effect of increasing skin elasticity and beautifying the skin.

Golden and silver elbow

Originally, 1 elbow, 150 grams of pork tenderloin, 150 grams of shiitake mushrooms, moderate amount of vegetables, moderate amount of heart

Method of preparation, the elbow clean, under the brine broth in the brine until soft and rotten out of the plate. Pork tenderloin shredded, add salt, cooking wine, monosodium glutamate, pepper to taste, with wet starch slurry, under the 6% hot oil in the slip until broken, removed to the other end of the plate. The vegetables, mushrooms fried, hook thin owe around the edge that is complete.

Mountain pepper elbow

Raw materials: pork elbow 1 (about 650 grams), 250 grams of pickled wild pepper, 50 grams of ginger and green onion juice, Sichuan salt, pepper, chicken broth, water bean powder, each appropriate amount.

Making:

1, elbow hair, wash, put into a pot of boiling water to cook until raw, pull up, wash again, into a bowl, put Sichuan salt, ginger and onion juice, pepper, chicken essence, wild peppercorns (200 grams), on the cage steaming poi, turn over in the center of the round plate.

2, the original juice decant into the pot, add wild peppers (50 grams) boiled for 1 minute, hooked into the water bean powder juice, start the pot, pour into the elbow that is completed.

Features: salty and fresh with spicy, texture po.

Clove elbow

Raw materials: bone pork elbow 1 (about 1000 grams), scallion, ginger, salt, soy sauce, monosodium glutamate, a little wine, 6 cloves, hairy fungus, hairy cauliflower 10 grams each, 500 grams of broth, sugar color, sesame oil, a little green leaves.

Method: the pork elbow with an iron fork forked in the fire on the burner, uniformly the skin of the meat prairie into a burnt color and small bubbles, placed in warm water and soaked for 20 minutes, and then scrape the paste clean, the skin of the meat was golden yellow, into the pot of water to cook the six ripe and fished out, the heat of the water with a clean cloth to wipe in the moisture, uniformly the skin of the meat on the sugar color, in addition to remove the meat bones cooled down, the skin of the meat down on the chopping board, with a knife, scrape the meat into the elephant-eye block! (shall not break the skin). Meat degree down in the steam bowl, meat on the placement of green onion, ginger, cloves, sprinkle salt, pour soy sauce, cooking wine, broth, steamed in the cage rotten removed. Steamed elbow pick clean seasoning, turn the buckle in the soup plate, decant the soup into the soup ladle on the fire and then add the appropriate amount of broth, the next person fungus, cauliflower, green cabbage, cooking wine, salt, soy sauce, soup boiling skimming foam, taste good, hooked into the running water gravy with wet starch, seasoning, dripping into the sesame oil, pouring uniformly in the elbow that is completed.

Features: light red color, glossy and oily, skin rotten meat aroma, Ding flavor, melt in the mouth, fat but not greasy. This dish is a traditional dish of Ningxia

Stewed elbow

Main ingredients: pig's trotters, green onions and ginger, soybean sprouts.

Production: first of all, remove the hair and clean the front elbow of the pig bone, fly water, add green onion and ginger, soybean sprouts, the soup immersion, and pick out the hoof bone is still cushion in the pot inside the high-flame boil, and then transferred to a small fire slowly stewed for 2 to 3 hours. When you open the lid, the soup is thick meat rotten, fragrant, edible more can shabu-shabu some spinach in which the meat in the mouth, soft and tender and not greasy, meat flavor to stay in the teeth.

Sauerkraut Elbow

Ingredients: 1200g fresh pork elbow, 80g special sauerkraut, 80g bread balls, 20g fried onion rings.

Practice: marinate the pork elbow with salt, pepper and fennel seeds for about half an hour, bake it in the oven (100 ℃) for half an hour, then turn it to 200 ℃ and bake it until the meat is cooked and the skin is crispy, serve with fried breadballs and shredded sauerkraut

Pot-roasted elbows

Raw materials: one pork elbow (1000 grams), salt, monosodium glutamate, soy sauce, sugar, Chinese cooking seasoning, cinnamon, cornstarch, soup and oil each Moderate amount.

Practice: 1. Scrape the pork elbow clean, pick off the bones, into the pot to cook until six mature fish out, control the water, with a clean cloth to drain the water.

2. Smear a layer of soy sauce on the skin of the elbows, heat the oil in a pan on the stove, and fry the elbows down until the skin blisters, then fish out and control the oil.

3. Put the fried elbow in a pot, add salt, soy sauce, sugar, dashi, cinnamon, the right amount of soup on the pot to steam the soft and rotten removed, the meat skin upward on the plate. Steam meat soup into the frying pan, boil, water starch thickening, pour the juice on the elbow can be. (When frying meat, be sure to meat skin down, meat skin fried blisters, taste is good).