Ingredients: Tiancaogang black pig - elbow

Seasoning: red soy sauce, soy sauce, sugar, cooking wine, onion, ginger, garlic, salt, MSG, pepper, appropriate amount of aniseed. 1. Cut the pork knuckle into several cuts, put it into a soup pot and cook it thoroughly, skimming off the blood foam.

2. Add base oil to the pot, add onions, ginger, garlic, red soy sauce, soy sauce, sugar, cooking wine, pepper and aniseed. Stir-fry lightly over high heat and pour into a large bowl. Add the elbow to taste.

3. Add oil to the wok, fry the elbows until the skin is golden brown, and set aside.

4. Add the sauce, water and salt in step 2, cook over medium-low heat until the meat is soft and tender (if you use a pressure cooker here, the time can be shortened to 20 minutes) and serve. Ingredients:

Main ingredients: pork knuckles, snow mountain soybeans Accessories: green onion section, Shaoxing wine, ginger, Sichuan salt Method:

1) Scrape and clean the pork knuckles; 2) Put in Bring the soup pot to a boil, remove the foam and cook thoroughly; 3) Add green onions, ginger, and a large amount of Shaoxing wine to a boil over high heat, then add sugar; 4) Wash the snow peas, put them into a boiling casserole and cover tightly; 5 ) and then move to low heat and simmer for about 2 hours. Pull out the pork bones, put the elbows upright, and stew until the meat skin is tender when you poke it lightly with chopsticks; 6) When eating, add Sichuan salt and scoop the soup and beans into a bowl 7) It can also be dipped in soy sauce and eaten

There are two forms of eating: one is clear soup style. Take out the soon-to-be-steamed elbows, put them in a bowl, and fill them with chicken stew soup. If there is no chicken soup, boiled water will do. Add a little salt and a little green onion and that's it. It is best to put soy sauce in another bowl and dip it in soy sauce when eating to make the taste more fresh. The second is the condiment type. Take the steamed elbow out of the bowl, pour the seasonings on it, and it's ready to eat. Meishan's Dongpo elbow condiments are very particular. They are composed of 17 kinds of raw materials. They have distinctive characteristics and are suitable for the tastes of guests from the east, south, west and north, as well as overseas friends.

Related allusions: Ingredients:

2 pig knuckles, 35g soy sauce, 20g cooking wine, 10g salt, 5g sugar, 30g green onion, 20g ginger, star anise 5 grams, 5 grams of cinnamon, 3 grams of Sichuan peppercorns.

Method:

1. Wash the pig knuckle, remove the remaining hair and set aside.

2. Pour water into a pot, put the pork elbow into the pot with cold water and squeeze it out to control the water and set aside.

3. Cut the green onions into large sections and the ginger into large pieces and set aside.

4. Wrap the star anise, cinnamon, and peppercorns in gauze to make a spice bag for later use.

5. Make water in the pot again (a larger amount), put the pork knuckle into the pot and bring to a boil over high heat.

6. Add green onions, ginger slices, spice packets, cooking wine, and soy sauce and continue cooking.

7. Reduce the heat and simmer for about 50 minutes. 8. Add salt and sugar to taste and continue to simmer until chopsticks can be easily inserted into the pork knuckle.

9. Reduce the soup over high heat until the soup is thick, take out the pork knuckle and let it cool.

10. Cut the cooled pork knuckle into 1 cm thick slices and dip them in Sanhe oil for consumption.

Note:

1. Add enough water to cook pork knuckle at one time.

2. Season with salt and sugar to make the elbows softer.

3. Let the elbows cool before slicing. Otherwise, the elbow will be fragile and affect the appearance of the plate.

Related allusions:

Eating elbows on New Year’s Eve. The Spring Festival is a major traditional festival for the common people. It is recorded in the Book of Songs that every Lunar New Year, the common people drink "spring wine", eat "feasts" and "bless" each other, decorate with lanterns and lights to welcome the new year. It is a custom in old Beijing to eat Tianfuhao's sauced pork elbows on New Year's Eve, which indicates that the fat pig will arch over the door and bring blessings to your home, which is auspicious.

Representative brand:

It is said that the "Tianfu Hao" in old Beijing was built in the third year of Qianlong reign of the Qing Dynasty (1738). It has been more than 260 years ago. According to old people, it still has A legendary experience: In the third year of Qianlong's reign, Liu Fengxiang, a native of Yexian County, Shandong Province, brought his grandson to Beijing to make a living. He partnered with a Shanxi businessman to open a sauce meat shop at the east corner of Xidan Archway, selling sauce pork elbows, sauce pork, sauce belly, etc. But the store was small and nameless, so it was always in recession. One day, Liu Fengxiang went to the market to buy goods and saw an old plaque on the secondhand stall. It read "Tianfu Hao" in three regular scripts. The writing was vigorous and powerful. Liu Fengxiang thought that this plaque meant God's blessing, so he bought it and hung it on the lintel of his house. above. After the store was named after this, the business became increasingly prosperous. Blessings have indeed come. In the past, sauce meat shops made the meat at night and sold it during the day. Once, Liu Fengxiang's descendant Liu Daming was guarding the stove at night. Unexpectedly, he fell asleep and the elbows were overcooked. He was very anxious, so he had to process and sort out the pot of boiled elbows repeatedly and reluctantly sold them. It happened that a gentleman from the Ministry of Justice tasted it on the spot after buying it, and said: "Today's elbow is well sauced, crispy and tender, not greasy in the mouth, not stuffy to the teeth, and has a fragrant taste." After a while, another eunuch from the palace came to buy it. Elbow. After the eunuch left, Liu Daming was afraid that a disaster would come, but luck once again fell from the sky. Since then, Liu Daming has carefully studied and summarized a unique production method, and has become more and more strict in the selection and processing of materials, and the quality of the sauced elbows has become better and better. Therefore, high-ranking officials in the Qing Dynasty liked to eat "Tianfuhao" soy pork elbows, and "Tianfuhao" became famous. It is said that the Empress Dowager Cixi admired it very much after tasting it, and gave "Tianfuhao" a waist tag, stipulating that it should be delivered to the palace in a certain amount every day. From then on, the sauced pork elbows produced by "Tianfuhao" became a tribute to the Qing Dynasty. His reputation among the people is growing.

According to Wang Shouxiang, the master chef of Tianfu Hao, his late master Sheng Suhai once sent sauce elbows to the palace during his lifetime. After the Revolution of 1911, the last emperor Puyi yearned for Western life, wore suits, ate foreign food, and disdained the traditional food of the Qing Dynasty, but "Tianfuhao" sauce elbow was an exception. Although Puyi ate Western food every day, "Tianfuhao" Sauce elbow is a must-have dish on the Western table. Master Sheng also recalled that after the "last emperor" Puyi was pardoned, he rode his bicycle to the Tianfuhao store to buy soy pork elbows the next day. Puyi's hobby of sauce elbow is well described in his autobiography "The First Half of My Life". There are countless celebrities who love to eat Tianfuhao’s sauced pork elbows. In the past, there were many big names in the entertainment industry. Peking opera masters Mei Lanfang and Ye Shenglan both loved to eat Tianfuhao’s sauced pork. Yuan Shihai loved to eat Tianfuhao’s chicken. They are both artists. They are also gourmets, and they all look for Tianfuhao’s meat products. The old chef said that he used to send sauced meat to Wang Guangmei's father, Mr. Wang Huaiqing, and the famous Xidan doctor Lu Jie.

Today's "Tianfuhao" Tianfuhao Sauce Elbow is still attracting the favor of people from all walks of life with its unique flavor. Famous calligrapher Shu Zuo sent a pair of couplets to the Tianfu account - the first couplet "The heavenly kitchen prepares delicacies with cooked meat, and the aroma is so fragrant that passers-by dismount after smelling the fragrance"; the second couplet "The blessing case prepares delicacies with delicacies and sauces that are so delicious that the guests and friends stop to know the taste." Li Shijing, president of the Beijing Food Association, wrote an acrostic poem for Tianfuhao - "Celebrating the new life of the old store, enjoying a long-lasting reputation, with good fortune and great achievements, known as the vanguard of the industry." With so many meat cooks in the capital, Tianfuhao With such a great reputation, the key is credibility, and Tianfuhao really has nothing to say in terms of credibility.

According to the memories of the old chef, the old Tianfuhao store in the past paid attention to "integrity". For example, in the early years when Tianfu Hao made sauced elbows, they only used black pigs from eight counties in Jingdong when choosing raw materials, and only the front elbows were used. This kind of pig has a growth period of 9 to 12 months. It is naturally fed and has solid meat, thin skin and tender meat. Because the water and soil where it grows is good, it is also rich in nutrients. The selection of auxiliary ingredients is also very meticulous. Sichuan peppercorns, aniseed, cinnamon, ginger, etc. must be fresh and neat, and have a fixed origin. Of course, the price of using such raw and auxiliary materials is more expensive than elsewhere, but Tianfuhao is never ambiguous. The same goes for the production process, and we will never cut corners. The production process of Tianfu Hao's leading product, the sauced elbows, is very complex. The purchased elbows have to go through several processes such as soaking, removing hair, deboning, blanching, potting, sauce making, removing from the pan, and dusting the juice, etc., which takes 6 more than hours. In the past, people who wanted to eat Tianfuhao sauced elbows had to queue up to buy them, but if they arrived late, they would not be able to buy them. Even so, Tianfuhao would never shorten the production time by one minute for extra production.

"Tianfuhao" selects the raw materials for the pork elbows

Nowadays, the pigs produced by "Tianfuhao" in the eight counties of Jingdong cannot be found. In order to find the source of pigs that are suitable for making sauced pork elbows, Tianfuhao sent people to dozens of provinces and cities across the country to inspect and screen meat sources, and finally identified Neijiang area in Sichuan, Guangyuan area and Shunyi District in Beijing as the raw material areas.

Tianfuhao strives for excellence in its craftsmanship, and would rather lack products than overfill them. People in the capital have the habit of eating braised pork elbows with soy sauce during festivals, so the supply of braised braised pork elbows exceeds the demand during the New Year. A dedicated supply channel for fresh meat from green breeding bases has been opened; and products such as beef ears, chicken breasts, and chicken hearts have been developed and launched according to the tastes of young people, with a refreshing fragrance and pure taste. During the Spring Festival, nearly a hundred varieties of Tianfuhao cooked meat products will be put on the shelves.

The raw material is carefully selected pork knuckles with plump meat. Before processing, brush it repeatedly and remove the fine hairs. For every ten kilograms of elbow meat, add 4 qian of salt, 2 qian of cinnamon, 5 qian of ginger, 1 qian of aniseed, 8 qian of sugar, 8 qian of cooking wine, and 1 qian of Sichuan peppercorns. Put the meat into the pot and cook it over high heat for one hour. After the oil is cooked out, take out the elbow meat and rinse it with cold water. At the same time, scoop up the floating oil in the pot, pass the soup twice, and remove the meat residue from the bottom of the pot. Then, put the elbow meat that has been cooked once in the original soup, cook it for another four hours on a higher fire, and finally simmer it on a low fire for one hour. After such a long period of simmering, the soup has turned into juice, and the cooking oil has penetrated into the meat. The famous Tianfuhao sauce elbow is ready.

Qin Yisheng’s Note: The raw materials must be fresh, otherwise the fishy smell cannot be removed. When using a pressure cooker, boil the elbows in water for a few minutes, drain the water, wash the elbow meat, and then add water. and seasonings (you can add some sugar, a little vinegar to ensure there is no sourness, and a chili pepper) and let it air for 30 minutes before eating. It’s better if you have time to open the lid to drain the soup. It is also good to use this method to sauce pig's trotters. Name of the dish [Northeastern Cuisine]--Braised pork elbow

Ingredients

Main ingredients: 1000 grams of pork elbow.

Accessories: 2000g peanut oil (actual consumption 75g), 50g soy sauce, 75g cooking wine, 1.5g salt, a little green onion, ginger, five spices, 15g starch, 10g sugar, appropriate amount of soup, A little green garlic.

Production process

1. Select fresh elbows with thin skin and small pores, remove the bones and trim them into a round peach shape.

2. With the elbows skin side up, put in a five-spice brine pot and heat, cook until cooked and remove.

3. Heat the oil pan and fry the elbows skin-side down until they turn yellow. Keep turning them while frying to prevent the bottom from burning.

4. Take out the fried elbow, put it in a bowl, add green onions and ginger, add some water with the brine, pour it into the bowl, and steam it until tender.

5. Put the steamed elbow into a large plate, drain the soup for a long time, add cooking wine and MSG, adjust the color and flavor, start to thicken, sprinkle with green garlic segments, pour in oil, and pour in Serve on elbow.

Features

Golden red, soft and delicious. The aroma of elbow is wafting, and the taste is delicious and refreshing. Cuisine: Beijing cuisine Method: steamed food Taste: home-cooked Ingredients:

1000g elbows

Accessories:

300g lettuce (flower leaves), appropriate amount of starch

Seasoning:

Adequate amount of stock, 50g ginger, 10g cooking wine, 75g salad oil, 50g soy sauce, 5g sugar, 15g scallion oil

How to make Fushou elbows 1. Scrape off the white hair on the elbows, soak them in warm water and scrub them clean. Boil them in white water until they are 4-5 times cooked, take them out, and wipe them with dry water on a clean cloth and apply soy sauce on three sides.

2. Heat the oil in the pot, fry the elbows that have been coated with soy sauce, then take them out and cut them every 4 centimeters to a depth of 4/5 of the meat

3. Put the processed elbow into a container, add broth, cooking wine, sugar, green onion slices, ginger slices and meat ingredients, wrap it in a pot and steam until tender, drain off the soup.

4. Wash the lettuce and put it on the plate, and place the steamed elbow meat on the plate.

5. Stir-fry over high heat, bring the remaining soup to a boil, remove the foam, mix it with water starch to make a gravy, then pour in scallion oil and pour it evenly on the plate. Garnish slightly after serving.

Dish features

Ruddy and shiny, the meat is rotten and mellow but not greasy, and the lettuce is crisp and tasty. Ingredients: 1 pork knuckle, 1 cut of ham, shiitake mushrooms, winter bamboo shoots, green onion and ginger, cooking wine, clear soup, chicken essence, water starch, sesame oil

Method:

1. Pork knuckle Clean it, put it in a pot with boiling water and blanch it thoroughly, then add a little cooking wine, green onion and ginger until cooked.

2. Remove the bones from the cooked pork elbow and slice the elbow meat into slices.

3. Wash the mushrooms and remove the stems, wash and slice the winter bamboo shoots, and slice the ham for later use.

4. Arrange the mushrooms, winter bamboo shoots, thin ham slices, and elbow slices in layers.

5. Let the elbow stew soup cool and remove the oil, filter and pour it into the plate with elbow slices, without covering the ingredients.

6. Put in the steamer, steam over high heat for 20 minutes, then turn to medium heat and steam the ingredients until crispy.

7. Decant the soup and pour it into the pot, add chicken essence, sesame oil, colored peppers and diced carrots, add water starch to thicken the gravy.

8. After the prepared soup is boiled, pour it onto the stewed ham elbow.