Elbow is a pig's leg meat, divided into the front elbow, also known as the front hoof, its thick skin, tendons, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. Suitable for burning, steak, sauce, stew, brine, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; back elbow, also known as the back of the hoof, due to connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. The cooking method, and the use of basically the same as the front elbow

Sweetgrass Gang black pig elbow is divided into the front elbow, after the elbow, the leg is more compact, sliced with beautiful marbling. Because of the forest area free-range, raised a body of fat fine meat, concentrated meat tender, meat flavor mellow, chewy, fat but not greasy and many other advantages. Sweetgrass Gang black pig's elbow is thick-skinned, sinewy and gelatinous. Suitable for cold, burned, soup, stew, brine, simmer and so on.

Sweetgrass Gang Black Pig Elbow

Black Pig Dishes

Simmered Red Elbow with Jade Bamboo and Kudzu Roots

Raw material: Sweetgrass Gang Black Pig-Elbow

Seasoning: red pumpkin, soy sauce, sugar, cooking wine, green onion, ginger, garlic, salt, monosodium glutamate (MSG), peppercorns, and Chinese cooking materials in appropriate amount.

Sweetgrass Gang Black Pork Elbow Ingredients

Cooking Guide

1, cut the pork elbow with a few cuts, put it into the soup pot and cook it through, skimming off the blood foam.

2, put the pot into the bottom oil, add green onion, ginger, garlic, red pump, soy sauce, sugar, cooking wine, pepper, dashi on a high flame lightly stir-fried, then poured into a large bowl, put the elbow into the flavor.

3, frying pan add oil, the elbow into the deep-fried until the skin golden brown removed for use.

4, add the seasoning sauce in step 2 and water, salt, cook over medium-low heat until the meat is soft and tender, (if you use a pressure cooker here, you can shorten the time to 20 minutes) then remove from the pot.

Features

The dish has a good color, fresh taste and aroma, and has the characteristics of clearing fire, detoxification, nourishing yin and lungs, nourishing the stomach, etc. It is especially suitable for people who have been drinking alcohol for a long time.