Braised elbow, in the country's eight cuisines, are very famous, the practice of the various cuisines, there are subtle differences, but more or less the same.

Basic practice is as follows

1.Selection of materials. To choose the countryside pig, the flavor is more fragrant. Nowadays, there are very few local pigs.

To choose the front leg of the pig, the front leg of lean meat delicate, fat and lean fat.

Generally, the front leg elbow in 1.8 kg ~ ~ 2.6 kg or so.

2. Fade to the bone, sold in the market, basically to the bone, fade, burn with a flame gun or put on the fire, burn the pig skin is golden yellow.

Soak in warm water for 20 minutes and scrub clean with a cleaning ball repeatedly.

3. Initial blanching. Put the elbows in a pot of cold water, boil the water for 5 minutes, and fish out the elbows.

The purpose of blanching is to remove the blood and remove the fishy flavor.

4. Blanching. Put ginger, garlic, star anise, dried chili peppers, cinnamon, coriander, peppercorns, orange peel, cooking wine, thirteen spices, green onion knots, elbows in cold water into the pot, medium heat, cook for 30 minutes.

The purpose is to spice flavor.

5. Fried skin. Brown sugar, sweet wine wine mix, put a large pot of oil, brown sugar wine evenly smeared on the elbow skin, put the frying pan for 4 minutes, fish out, cool. Then wipe the brown sugar water, repeated three times.

The purpose of this, one is to fry the elbow skin into a golden brown color, the second is the elbow skin wrinkled, good-looking, the third is the elbow in the oil fried out, eat, fat but not greasy.

6. Cooling. The fried elbow, immediately put into cold water to cool.

There are two purposes, one is the elbow skin on the wrinkles, wrinkles more, the second is the lean meat cooling, more tender, will not be firewood, to avoid eating hard.

7. on the steam. With a bowl of elbows, elbows should be inverted, large on top, small on the bottom, like a blooming chrysanthemum.

Add salt on top, cooking wine, soy sauce, oyster sauce, soy sauce a number of.

Steam with a steamer, open medium heat, to steam for 150 minutes.

Steam with a pressure cooker, open medium heat, to pressure 70 minutes.

8. Plate. Use a plate for elbows, invert the steamed elbows in the plate. Big head on the bottom, small head on the top. Drizzle the juice from the steamed elbows, over the elbows. And sprinkle with chopped scallions.

A delicious braised elbow is ready.

Warm tips:Braised elbow taste good, but high blood pressure, high blood fat, high blood sugar, cerebral thrombosis and diabetic patients, control consumption.

Thanks.