"Elbow meat" is the front and rear hooves of pigs. It is rich in protein, fat and animal glue. When cooked, the color is good, the meat is tender, fat but not greasy, and is enjoyed by all ages. There is almost no banquet in the north without this feature. There are no fewer than dozens of ways to cook elbow, and here are four of them:

Braised elbow

1. Ingredients: 500 grams of elbow meat, 15 grams of soy sauce. 10 grams of refined salt, 1 aniseed, 2 white scallions, 2 slices of fresh ginger, 50 grams of cooking wine, a little each of honey, fungus, magnolia slices, monosodium glutamate and wet dough powder, and an appropriate amount of two clear soups.

2. Preparation method:

l. Boil the elbow until cooked, take it out, apply a layer of honey on the skin, put it in a wide oil pan, and fry until the skin is coated. When there are small bubbles that turn dark red, they can be fished out.

2. Cut the whole elbow into a round shape according to the size of the steaming bowl. Use a knife to cut into the lean meat of the elbow into deep and transparent elephant eye pieces. Place the skin side down in a steaming bowl, add green onion slices, ginger slices, and aniseed. Take a bowl of Erdao clear soup (pork bone soup), add soy sauce, refined salt, and cooking wine, find the right taste, and pour it into the elbow bowl. Place in a steamer and steam over high heat for 2 and a half hours. After coming out of the cage, pick out the green onions, ginger slices and aniseed ingredients and place them in the soup plate.

3. Put the soup pot on a high fire, ladle in two tablespoons of clear soup, decant the original soup of steamed elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good, add a little bit of water and gravy, boil it and pour it onto your elbows.

3. Features: soft and tender texture, deep red color, clear soup and fresh taste. When eaten, dipped in Changzhi smoked vinegar, it has a mellow flavor.

Pot-roasted elbow

1. Ingredients: 500 grams of elbow meat, 2 slices of fresh ginger, 2 white scallions, 25 grams of soy sauce, 75 grams of sweet noodle sauce, 50 grams of cooking wine, salt and pepper noodles 1g, 200g wet dough powder, 50g dark soy sauce, 1500g vegetable oil (100g consumption).

2. Preparation method: scrape and clean the hair on the elbows, put them into a pot of boiling water and cook until cooked, remove and wash them, cut them into 1.5cm wide slices, and place them neatly in the steaming bowl with the skin side down. Pour dark soy sauce and cooking wine into it, add green onions and ginger slices, put it in a steamer and steam for 3 hours, take it out and drain the soup.

2. Combine the wet dough powder, refined salt, cooking wine and soy sauce together and stir well into a colored paste. Pour half of it into a flat plate, then place the elbows skin-side down on the plate one by one. Then, pour the remaining colored paste evenly over the elbows and set aside.

3． Place the wok on a high heat, pour in the vegetable oil, and when it is 70% hot, move to a low heat. Pick up the flat plate containing the meat and gently push the elbow into the oil pan (do not push it). When fried until slightly hard, use a spatula to gently lift it up at the bottom of the pot to prevent the elbow skin from being burnt. And move the oil pan to high heat and continue frying. The oil temperature rises to 80%, then move to low heat and fry until the bottom of the elbow is translucent. Use a spatula to turn the elbow over and fry the top again. Use iron chopsticks to evenly pierce the elbow with small holes to make it Easily fried. When the oil stops making noise but starts to bubble finely, move to high heat, fry until cooked, take out, chop the meat strips into three sections with a knife, the middle section is 6cm wide, then use a diagonal knife to cut the two sections every 1.5cm wide Cut off, place in the middle of the plate to form a saddle shape, sprinkle with salt and pepper and serve.

3. Characteristics: carefully selected ingredients, finely made, crispy in the mouth and fragrant in the mouth. When eating, roll up elbow slices and scallion strips with lotus leaf pancakes and dip them in sweet noodle sauce to have a special sauce flavor.

Sesame flour elbow

1. Ingredients: 500 grams of elbow meat, 1 fresh pepper, 50 grams of walnut kernels, 150 grams of sesame paste, 20 green beans, 150 grams of wet dough powder, 1000g of Erdao clear soup, 5g of MSG, 25g of onion and pepper cooking wine, 100g of cucumber strips, 25g of smoked vinegar, 100g of minced pickled toon sprouts, 15g of minced green onion, 100g of pickled carrot strips, minced garlic and ginger juice , appropriate amount of refined salt.

2. Making method:

1. Making elbow blocks. First, scrape and clean the skin of the elbows, put them in a pot of boiling water and cook until they are 90% cooked, take them out, cut them into 1.5cm long, 0.6cm wide and 0.3cm thick pieces, put them into a clean pot, add water, onion and pepper cooking wine, and a little refined salt. , bring to a boil over a high fire, remove the foam, take out and let cool, put in a bowl and set aside.

2. Make hemp powder. Place the wok on high heat, ladle in 400 grams of the second clear soup and an appropriate amount of refined salt, bring to a boil, skim off the foam, move to low heat, add 135 grams of wet dough powder. Remove the pot from the fire, slowly pour 100 grams of sesame paste, stirring while pouring, pour into a bowl after boiling, put it in the refrigerator to freeze to make "sesame powder", take it out and cut it into elephant eye pieces for later use.

3. Make "white jade stew". Put a clean pot on a high fire, add 200 grams of two clear soups and a small amount of refined salt and monosodium glutamate. After boiling, skim off the floating foam, add 15 grams of wet dough powder, then add onions, peppers, cooking wine, scallion oil, ginger juice, After mixing thoroughly, it becomes "white jade marinade".

4. Forming. Pour 50 grams of sesame paste into a clean bowl, add two clear soups, refined salt, and MSG, mix well, grind into a thin paste, and mix well with the elbow pieces, so that the elbows are covered with a layer of sesame paste, then add sesame powder and mix with the pieces. Mix evenly, put it into a plate, and sprinkle the walnut kernels and green beans on top. Blanch the fresh peppers in boiling water to remove the water, pat them with a knife to get the fragrance, place them in the middle of the "hemp flour elbows", and pour "white jade brine" on them to serve.

5. When eating, put the minced garlic, pickled toon sprouts, pickled carrots, and cucumber shreds in a small dish, and a small bowl of smoked vinegar as "mafen elbow" condiments.

3. Characteristics: Exquisitely made, a good product in summer, refreshing and sharp, with strong aroma.

Red Braised Elbow

1. Ingredients: 1000g elbow meat, 50g cooking wine, 3 pork ribs, 10g MSG, 1000g vegetable oil (25g consumption), wet dough 5 grams of flour, 50 grams of white sugar, 2 white scallions, 2 slices of fresh ginger, 2.5 grams of soy sauce, appropriate amount of refined salt and two clear soups.

2. Preparation method:

1. Use iron chopsticks to pick up the elbows and sear the skin side over the fire. When the skin is burnt, soak it in 80% hot water. Take it out and use a knife to scrape off the burnt residue until it turns white, then put it into a basin of clean water and scrub it clean with a small brush. Cut off the edge of the elbow, and then use a sharp knife to score three and a half centimeters horizontally and vertically on the inside of the elbow until it reaches the outside of the fat. Then boil it in boiling water and set aside.

2. Put the wok on high heat, add vegetable oil and heat it until it is 80% hot. Put the elbows skin side down along the edge of the pot into the oil pan to fry. Use a small iron fork to fry the elbows. Hold it up to prevent it from burning, and take it out when the skin becomes bubbly and turns reddish.

3. Chop the ribs into two halves and place them in a casserole with the elbows skin side down. Then add two clear soups that cover the elbows, 30 grams each of green onion slices, ginger slices, soy sauce, and cooking wine. Bring the casserole to a boil over medium heat, skim off the foam, then move to low heat and simmer slowly.

4. Heat a wok over low heat, add a little oil and sugar, stir-fry until the pig blood turns red and it becomes sugar color. Pour it into the elbow pot while it is hot and cover the pot. Stew until the elbow is cooked and tender.

5. Slowly take out the stewed elbow and put it into the soup plate with the skin facing up. Add 20 grams of cooking wine, appropriate amounts of scallion oil, monosodium glutamate, and refined salt to the original soup. Find a good taste, add rice soup gravy, and pour it on the elbows after boiling.

3. Characteristics: tender texture, ruddy color, original flavor, rich and mellow aroma, fat but not greasy, perfect for banquets.

Reference: Source/

Crystal Knuckle

Main Ingredients: One pork knuckle (about two kilograms).

Ingredients: three liang of pork rinds. Seasoning: five minutes of MSG, half a pound of Shaoxing wine, refined salt, a little green onion, ginger and garlic.

Method: Remove the bone from the elbow, scrape it clean with a knife and put it in a basin. Boil the meat skin in water for five minutes, take it out, scrape and wash the skin surface and the fat inside the skin, put it in an elbow basin, add about four pounds of chicken broth, then add onions, ginger, Shaoxing wine, refined salt, and MSG, and steam it on the steamer After cooking, remove the green onion, ginger and meat skin and let cool. Slice the plate while serving.

Dongpo elbow

Ingredients:

Pork elbow, snow mountain soybean, green onion section, Shaoxing wine, ginger, Sichuan salt.

Preparation method:

Choose a thick pork front, scrape and wash the pork elbow, cut all along the bone seam, blanch it in boiling water to remove blood bubbles, put it in a soup pot and cook it thoroughly. Remove the elbow bones, apply sugar color on the skin, put it into a casserole lined with pork bones, add the original meat soup, add enough at a time, add green onions, ginger, Shaoxing wine and bring to a boil over high heat; wash the snow peas , put it into a boiling casserole, cover it tightly, simmer over low heat for about 3 hours, until the skin of the meat is tender when you poke it lightly with chopsticks. When eating, add Sichuan salt, soup and beans, scoop them into a bowl and serve, dip in Eat it with soy sauce.

How to make wine-flavored pepper and salt elbows

Main ingredients: 1 pork elbow (about 1.5kg)

Accessory ingredients: 2kg vegetable oil (actual consumption is about 50 g), 15 grams each of cooking wine and soy sauce, 5 grams each of Sichuan peppercorns and aniseed, 7 grams of salt, 10 grams of Sichuan peppercorn salt, a little sugar, 2.5 kilograms of chicken broth

Preparation:

1 ) Boil the pork knuckles in a pot of boiling water until they are thoroughly cooked, take them out, soak them in cold water, and scrape off the dirty hair;

2) Apply a layer of sugar on the skin and place it in a basin ;

3) Add cooking wine, soy sauce, pepper, aniseed, and salt, then steam for about 2 hours, steam the elbows and take them out to remove the moisture;

4) Use a frying spoon to heat the vegetable oil until it is 80% hot, then add the elbows, fry until the skin is crispy, remove and drain the oil, cut into strips and place on a plate, add Sichuan peppercorns and salt to the plate and serve with the elbows.

Dali Elbow

1. Scrape and clean the front elbow with the pig claws, place the head on the chopping board with the elbow facing in and the skin of the elbow facing down. Use a knife to cut along the elbow bone skin from elbow to elbow handle in the center, remove the meat on both sides of the leg bone, and connect the bottom bone to the meat. Then break the 2 leg bones in the middle, put them into a soup pot, cook until cooked, take them out, drain the water, and smear the skin with red soy sauce while it's still hot. Take a steaming basin, put star anise and cinnamon on the bottom of the basin, break off the elbow bones with your hands, then put the elbow skin down into the steaming basin to make it into a round shape, sprinkle with refined salt, and use sterilized Cover the meat with a clean steaming cloth, then spread the sweet noodle sauce, red and white soy sauce, red fermented bean curd, green onion, ginger, garlic, etc. on the gauze, steam it in a basket for about 3 hours, take it out, remove the gauze, and put it into a plate. Remove the star anise and cinnamon, and serve with sweet noodle sauce and scallions. It tastes crispy but not greasy, fragrant and delicious.

Fushou Pork

Fushou Pork is one of the famous traditional dishes in Beijing. After the elbow is boiled, oiled and simmered over low heat, the texture is crispy, soft and glutinous, and the taste is mellow and not greasy.

Ingredients: 1 pig shank (weighing about 1000 grams), 300 grams of mosaic lettuce, 75 grams of oil, 15 grams of scallion oil, 50 grams of soy sauce, 10 grams of cooking wine, 50 grams of green onions, sliced ??ginger 50 grams, 5 grams of sugar, 1 meat package, appropriate amounts of stock and starch.

Method: ①Scrape off the hair on the elbow, soak it in warm water and scrub it clean, boil it in white water until it is 4 to 5 minutes old, take it out, put it on a clean cloth and wipe it with dry water and apply soy sauce three times. ② Heat the oil in a pot, fry the elbows that have been coated with soy sauce until browned, then take them out and cut them every 4 centimeters to a depth of 4/5 of the meat. ③Put the processed elbow into a container, add broth, cooking wine, sugar, scallions, ginger slices and meat, 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 Bring the remaining soup to a boil with a frying spoon, remove the foam, and thicken it with water starch, then pour in the scallion oil and pour it evenly on the plate. You can garnish slightly after serving.

Features: Red and shiny, the meat is mellow and not greasy, and the lettuce is crisp and tasty.