There are many sayings about this elbow, among which Su Dongpo's elbow is the most classic, and this dish has become an indispensable delicacy at large and small banquets. However, what I want to share with you is that you have never tasted it, because it is a vinegar-roasted elbow handed down from my mother.
Vinegar elbow is a combination of beauty and deliciousness. Sweet and sour, fat but not greasy, it is an indispensable dish at the Spring Festival banquet! The elbow itself is of high value, with many tendons and heavy glue. At ordinary times, we can also eat once every three to five times to relieve hunger and nourish health. For girls, it is more beauty beauty to supplement collagen.
This vinegar-roasted elbow is red and bright in color, beautiful and atmospheric in shape, soft and dense, sweet and sour, rotten and sticky, fat but not greasy, thin but not firewood, mellow and delicious, and unique in flavor. Don't look at regret.
This dish is also a specialty for our guests. Everyone who has tasted this dish strongly suggests that the recipes be published one after another. Today, I would like to dedicate this private cookbook handed down by my mother. Let's hurry and collect it ourselves. It's definitely worth trying. You'll fall in love with this dish. I know that the Spring Festival family banquet shines brilliantly, and the whole family loves it!
Vinegar elbow raw materials: a pig elbow; Two shallots; There are many pieces of ginger; A small amount of old rock sugar; A small amount of soy sauce; Take a small amount of soy sauce; 2 spoonfuls of vinegar; Practice;
The first step is to prepare the materials. Put the pig's elbow into the basin, then put it into the food cleaner, select "Meat Food" and click "Start" to clean the pig's elbow. Then put the ginger slices with shallots into a small pot, select the "vegetables and fruits" cleaner and click Start cleaning vegetables and fruits. Onions are cut into 3-inch sections, elbows are cut into pieces, and ginger is sliced.
Step 2: Put an appropriate amount of cooking oil into the pot, add a small amount of pepper after boiling, stir-fry to give a fragrance, and then filter out the pepper. Stir-fry the elbow in the pot. Stir-fry until the meat fades and shrinks, shovel the meat down and leave oil in the pot. Stir-fry the old rock sugar in the remaining oil. Stir-fry until the sugar melts and turns into bright red juice. Then put the elbow into the old rock sugar solution and stir fry.
The third step is until each piece of meat is stained with sugar solution and turns bright red. Add ginger slices. Add appropriate amount of boiling water, and the water level line shall be subject to swallowing elbow. Add the right amount of soy sauce, soy sauce and 2 spoonfuls of vinegar. The fire is boiling. Turn to medium heat and bake for a while, add onion knots and burn again. Cover the pot. In case the water stops burning quickly. Shovel the bottom of the pot from time to time to avoid sticking it. The water is slowly burnt by the pot, and oil appears in the pot, so we should speed up the frequency of turning the pot.
The fourth step is to add a small amount of monosodium glutamate chicken essence and a small amount of salt, stir-fry evenly and take out the pot. The vinegar elbow is out of the pot, soft and delicious, fat but not greasy. I ate five empty mouthfuls and the whole family loved it. It's very simple. Please have a look. Sugar color is to make elbows look more beautiful and generous. Remember to simmer the whole process when coloring to prevent the sugar from burning, otherwise it will damage the overall taste.