Braised pork joint
1. Raw materials: 500g elbow meat, 50g soy sauce 1 5g refined salt/0g aniseed1piece, 2 pieces of scallion, 2 slices of fresh ginger, 50g cooking wine, a little honey, auricularia auricula, magnolia slices, monosodium glutamate and wet dough powder, and an appropriate amount of two clear soups.
Second, the production method:
L, cook the elbow until it's 80% ripe, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, and fry it until the bubbles on the skin are dark red, and then take it out.
2. Cut the whole elbow into a circle according to the size of the steaming bowl. With a knife, cut the elbow into deep and impenetrable elephant-eye pieces, put the skin down in a steaming bowl, and put the onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put it in a steamer and steam it for 2.5 hours with high heat. After coming out of the cage, pick the onion, ginger slices and aniseed, and buckle them in the soup plate.
3. Put the soup pot on a strong fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed elbow, and put in magnolia slices, auricularia slices, refined salt and monosodium glutamate. Good taste, a little bit of water, just pour it on the elbow after boiling.
Third, characteristics: soft texture, deep red color, clear soup and fresh taste, dipped in Changzhi smoked vinegar when eating, with a mellow flavor.
Braised pork joint
1. Raw materials: 500g of elbow meat, 2 slices of fresh ginger, 2 slices of scallion, 25g of soy sauce, 75g of sweet noodle sauce, 50g of cooking wine, pepper and salt noodles 1 g, 200g of wet dough powder, 50g of dark soy sauce, and 50g of vegetable oil1500g (consumption1g).
2. Making method: scrape and wash the fuzz of the elbow, put it into a boiling water pot to cook it for eight times, take it out and clean it, cut it into pieces with a width of 1.5cm, put it neatly in a steaming bowl with the skin down, pour in dark soy sauce and cooking wine, put the onion and ginger slices on it, steam it in a steamer for 3 hours, and control the soup after taking it out.
2. Mix the wet dough powder, refined salt, cooking wine and soy sauce in one place and stir well into a colored paste. Pour half into a flat plate, and then put the elbow skin down on the plate one by one. Then, pour the remaining colored paste evenly on the elbow for later use.
3. Put the wok on a high fire, pour in the vegetable oil, and when it is 70% hot, turn it to a low heat. Pick up the flat plate of meat, gently push the elbow into the oil pan (don't push it around), and when it is slightly hard to fry, gently lift it at the bottom of the pan with a spatula to prevent it from burning the elbow skin, and move the oil pan to a high fire to continue frying. When the oil temperature rises to 80%, move it to a small fire for soaking and frying. When the bottom of the elbow is half-penetrated, turn the elbow over with a spatula and fry it on it, and put small holes on the elbow evenly with iron chopsticks to make it easy to fry. When the oil doesn't ring and bubbles, move it to Wanghuo, fry it for nine times, take it out, cut it into three sections with a knife across the meat strip, the middle section is 6cm wide, then cut off the sections on both sides every 1.5cm wide with an oblique knife, put it in the middle of the plate, form a saddle shape, and sprinkle with salt and pepper noodles.
Third, characteristics: fine selection of materials, fine production, crisp entrance, fragrant mouth. When eating, roll up the elbow slices and onion strips with lotus leaf cakes and dip them in sweet noodle sauce, which has a special sauce flavor.
Hemp rice elbow
1. raw materials: 500g elbow meat, 50g fresh pepper 1 branch, 50g walnut kernel, 20g sesame paste150g green beans, 50g wet dough powder150g, 2g clear soup1000g, 5g monosodium glutamate and 200g onion pepper cooking wine.
Second, the production method:
1, elbow block. First, scrape and clean the skin of elbow, put it in a boiling water pot until it is nearly ripe, take it out, cut it into pieces with a length of 1.5cm, a width of 0.6cm and a thickness of 0.3cm, put it in a clean pot, add water, onion and pepper cooking wine and a little refined salt, boil it on high fire, remove the floating foam, take it out and cool it, and put it in a bowl for later use.
2. Make hemp powder. Put the wok on high fire, scoop in 400g of clear soup and proper amount of refined salt, boil, skim off the floating foam, move to low fire, and add wet dough powder135g. Keep the pan away from the fire hole, slowly pour in sesame paste100g, stir it while pouring, pour it into a bowl after boiling, freeze it in the refrigerator to form "hemp powder", take it out and cut it into elephant eye pieces for later use.
3. Make "white jade halogen". Put a clean pot on a strong fire, put 200g of clear soup and a small amount of refined salt and monosodium glutamate, boil it, skim off the floating foam, hook in wet dough powder15g, then add onion, pepper, cooking wine, onion oil and ginger juice, and mix well to get the "white jade halide".
4. Forming. Pour 50g of sesame paste into a clean bowl, add two clear soups, refined salt and monosodium glutamate, stir well, grind into a thin paste, and mix well with elbow pieces, so that the elbows are covered with sesame paste, then add sesame powder and the pieces, mix well, put them into a plate, and sprinkle walnuts and green beans on them. Blanch the flower pepper with boiling water, shake off the water, pat the fragrance with a knife, put it in the middle of the "hemp elbow" and pour "white jade halogen" to serve.
5. When eating, put minced garlic, pickled Chinese toon bud, pickled carrot and shredded cucumber in 1 small dish respectively, and mix with smoked vinegar 1 small bowl as the seasoning of "hemp elbow".
Third, characteristics: exquisite, good in summer, refreshing and delicious, with strong fragrance.
Braised Pig Knuckle in Brown Sauce
1. raw materials: elbow meat1000g, cooking wine 50g, pork ribs 3g, monosodium glutamate10g, vegetable oil1000g (consumption 25g), wet dough powder 5g, soft sugar 50g, scallion 2, fresh ginger 2, soy sauce 2.
2. How to make it:
1.fork the elbow with iron chopsticks, burn the skinned side on the fire, and soak it thoroughly in 80% hot water after the skin is burnt. Take out and scrape the burnt paste with a knife until it is white, then put it in a clear water basin and scrub it with a small brush. Cut off the edge of the elbow, then draw three and a half centimeters in the middle of the elbow with a sharp knife, and draw the depth to the outside of the fat, and then boil it with boiling water for later use.
2. Put the wok on a strong fire, add vegetable oil and burn it to 80% heat. Put the elbow skin down along the edge of the wok and fry it in the oil pan. When frying, use a small iron fork to hold the elbow up to prevent it from burning. Take it out when the skin is fried until the bubbles are reddish.
3. Chop the ribs into two halves, spread them in a casserole, and put the elbow skin down. Then put people over the elbow of the second clear soup and onion, ginger, soy sauce, cooking wine 30 grams each. Bring the casserole to a boil over medium heat, skim off the floating foam, and then move it to a low heat and simmer slowly.
4. Heat the wok on a small fire, add a little oil and white sugar, stir-fry until the pig's blood is red, and then turn into a brown color. Pour it into the elbow pot while it is hot, cover the pot and stew until the elbow is cooked.
5. Slowly take out the stewed elbow, and put the skin up into the soup plate. 20 grams of cooking wine, scallion oil, monosodium glutamate and refined salt are put in the original soup. Find a good taste, hook it into the rice soup, and pour it on the elbow after boiling.
Third, characteristics: tender texture, rosy color, original flavor, rich and mellow, fat but not greasy, feast delicacies.
References: Source/
Crystal elbow
Ingredients: a pork elbow (about 2 kg).
Ingredients: three liang of pigskin. Seasoning: five minutes of vegetarian food, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic.
Practice: remove the stick bone from the elbow, scrape it with a knife and put it in the basin. Boil the skin in water for five minutes, remove it, scrape off the fat inside the skin and skin, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and gourmet powder, steam it in a steamer, remove the onion, ginger and skin, and let it cool. Slice and code when eating.
Dongpo Pig Knuckle
Raw materials:
Pork elbow, snow-capped soybean, onion festival, Shaoxing wine, ginger, Sichuan salt.
Method:
Select fat pig forearms, scrape pig elbows clean, scratch everything along bone seams, blanch with boiling water to remove blood bubbles, put them in a soup pot to cook thoroughly, remove and remove elbow bones, paint the skin with sugar color, put them in a casserole with pig bones, add cook the meat stock soup, add enough at one time, add scallion, ginger and Shaoxing wine and boil them on high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.
The practice of wine-flavored salt and pepper elbow
Ingredients: pork elbow 1 piece (about1.5kg).
Accessories: 2 kg of vegetable oil (actual consumption is about 50 g), cooking wine and soy sauce each 15 g, pepper and aniseed each 5 g, salt 7 g, pepper salt 10 g, a little sugar and chicken soup 2.5 kg.
Making:
1) Boil the pork elbow thoroughly in a boiling pot, take it out, soak it in cold water, and scrape the dirty hair clean;
2) spread a layer of sugar on the skin and put it in a basin;
3) Add cooking wine, soy sauce, pepper, aniseed and salt, steam in a drawer for about 2 hours, take out the elbow and control the moisture;
4) Cook the vegetable oil to 80% heat with a frying spoon, then put it into the elbow, fry it until the skin is crisp, remove it and drain it, cut it into a note and put it on the plate, and serve it with the elbow.
Dali elbow
1, scrape off the front elbow with pig's paw, and put it on the chopping block with the head facing outwards, the elbow facing inwards and the elbow skin facing downwards. Use a knife to cut the skin along the elbow bone from the elbow head to the elbow handle in the center, and remove the meat on both sides of the leg bone, and the bottom bone is connected with the meat. Then break the two leg bones from the middle, put them in a soup pot and take them out when they are 70% ripe, drain the water, and smear the skin with red soy sauce while it is hot. Take a steaming basin, put star anise and cinnamon in the bottom of the basin, first break off the epiphysis of the elbow handle by hand, then put the elbow skin down into the steaming basin to form a circle, sprinkle with refined salt, cover the meat with sterilized clean steaming cloth, and then wipe the sweet noodle sauce, red and white soy sauce, red fermented bean curd, onion, ginger and garlic on the gauze, and steam it in a cage for about 3 hours. It tastes crisp and not greasy, and it is mellow and delicious.
Fushou elbow
Fushou elbow is one of the traditional famous dishes in Beijing. After boiled, oiled and simmered, the elbow is crisp, rotten, soft and waxy, and the taste is mellow and not greasy.
Raw materials: pig's back elbow 1 piece (weighing about 1 000g), 300g of mosaic lettuce, 75g of oil, 0g of scallion oil15g, 50g of soy sauce, 0g of cooking wine10g, 50g of onion segments, 50g of ginger slices, 5g of sugar, and 50g of soy sauce.
Practice 1 scrape off the hair on the elbow, soak it in warm water and wash it clean, cook it in white water until it is 4~5 ripe, take it out, clean the cloth and wipe it with dry water for three times. (2) put oil on the pot and heat it. Put the elbow covered with soy sauce into deep frying and take it out. Cut a knife every 4 cm, and the depth is 4/5 of the meat. ③ Put a container into the processed elbow, add broth, cooking wine, sugar, onion and ginger slices, wrap it in a pot, steam until it is rotten, and drain the soup. ④ Wash the lettuce and put it in a plate, and buckle the steamed elbow meat in the plate. ⑤ Bring the remaining soup to a boil when the frying spoon is on fire, remove the foam, thicken the juice with water starch, then pour in the onion oil and pour it evenly on the plate. It can be decorated a little after loading.
The characteristics are ruddy and shiny, the meat is rotten, mellow and not greasy, and the lettuce is crisp and refreshing.