Materials
"Pork elbow 600g", "Ham", "Mushroom 5", "Bamboo shoots 300g", "Spring onion 40g", "Ginger 20g", "Broth 500ml", "Water starch 1 tablespoon", "Wine 1 tablespoon"
Practice
1:1: 1. Wash the pork elbow in water, fly water for two minutes. Clean the pork knuckles in clean water, fly them under water for two minutes, and take them out
2:2. Boil the water in a separate pot, and put the pork knuckles into it
3: Put in the green onion, ginger, and cooking wine and cook for 45 minutes
4: Put in the green onion, ginger, and cooking wine and cook for 45 minutes
5: Peel the skin of the bamboo shoots, and remove the roots, then slice them
6: Fly the slices of bamboo shoots under water, and take them out of the water to remove astringent odor
7: Clean the mushrooms, remove the tips, and slice them. Wash the mushrooms, remove the roots and slice them
8: Slice the ham and set aside
9: When the pig's feet are finished stewing, take them out, cool them down, and then cut them into slices
10: Then cut them into slices. Put the mushrooms and the cut bamboo shoots together with the thin slices of ham and the slices of boiled elbow meat in one layer and yard them well
11: Until crispy, you can do it.
12: until crispy.
Practice two, sugar wolfberry stewed elbow
Materials
Main ingredient: 1000 grams of pork elbow,
Auxiliary ingredients: 150 grams of wolfberries,
Spices: 200 grams of rock sugar, 3 grams of cooking wine
Practice
1. skinned pork elbow meat, wash, re-sliced into squares, blanch in a pot of boiling water and then removed from the standby;
2. Chinese wolfberry washed spare;
3. skinned pork elbow meat into the pot, boiling after the foam, add rock sugar, Chinese wolfberry, cooking wine, with a small fire and slowly simmer until cooked
Practice three, winter melon stewed elbow
Materials
Bone marrow elbow, winter melon, scallion, ginger, parsley, salt, cooking wine, pepper, monosodium glutamate
practice
1. winter melon peel, seeds, cut into pieces and wash
2. elbow scraped clean skin oil, cut into pieces, soaked in water to bleed
3. elbow put in water to blanch the blood
4. add green onions, ginger, cooking wine, pepper stewed on low heat for 1 hour, put the winter melon pieces, salt, and continue to stew for 20 minutes, put the taste of monosodium glutamate to season
5. .sprinkle parsley, OK
Practice 4, Mushroom Stewed Elbow
Ingredients
Metamushroom 10g Hazelnut Mushroom 10g Mushroom 3 Mushroom 3 Mushroom Elbow 1 Cloves, Pepper, Star Anise, Pericarp, Cumin, Cinnamon, Chinese Leaf, Licorice (a little each), Herbaceous Codonopsis, Grass Kok, Grass Kernel (each one) 3 Onions, Ginger, 2 Pieces, Soy Sauce 1 Tablespoon Dark Soy Sauce 1 Tablespoon Sugar, 1 Tablespoon Salt, 2 Tablespoons
Practice
1) Wash the elbow. Pour water into a pot and heat it over high heat, then put the elbows in and slightly cook them in the boiling water and take them out.
2) Soak and rinse the Genghis Khan, Hazel mushrooms, Shiitake mushrooms and Shitake mushrooms in hot water. Strain the soaking water to remove impurities and keep it for use.
2) Put the cloves, peppercorns, star anise, orange peel, cumin and licorice into a spice box (or homemade gauze packet; cinnamon, allspice, grass corns and strawberries can also be put directly into the pot as they are easy to pick up). Wash and cut the scallions into three sections. Wash the ginger and pat it loose with a knife.
3) Pour the water used to soak the mushrooms in (2) into a casserole dish, add the appropriate amount of water, heat over high heat and bring to a boil, then add the elbows, and then add the spices, green onions, ginger, soy sauce, dark soy sauce and sugar in turn. After boiling again, cover and turn to low heat to simmer for 2 hours.