Main ingredient: one pork elbow (about two pounds).

The ingredients: pork skin three taels. Seasoning: five points of miso, half a taels of wine, refined salt, a little onion, ginger and garlic.

Practice: elbow remove the stick bone, scrape with a knife and put in the basin. Meat skin boiled in water for five minutes out of the skin surface and skin fat scraping, put the elbow basin, add about four pounds of chicken broth, and then put onions, ginger, wine, salt, flavor, on the steam drawer after steaming, picking off the onions, ginger, meat skin, dry and cool. When serving, slice and plate.

Dongpo elbow

Raw materials:

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

Method:

Selected thick fat pig bladder, pork elbow scraping clean, along the bone seam scratch everything, blanch blood bubbles with boiling water, into the soup pot to cook through, fish out picking out elbow bones, skin coated with sugar color, put into the casserole pad with pork bones, under the cooking broth, a full, put onion joints, ginger, Shaojiu on the high flame boil; snow peas, wash, into the open boiling casserole cover tightly, moved to simmer on the micro-fire stewing for about 3 hours, until a gentle poke with chopsticks meat skin is rotten until, eat Sichuan salt even soup with beans scooped into a bowl on the table, dipped in soy sauce sauce to eat.

Wine and pepper salt elbow practice

Main ingredients: pork elbow 1 (about 1.5 kilograms)

Accessories: 2 kilograms of vegetable oil (about 50 grams of actual consumption), cooking wine, soy sauce 15 grams, pepper, 5 grams of each of the dashi, 7 grams of salt, 10 grams of pepper salt, a little bit of sugar, 2.5 kilograms of chicken broth

Production:

1) in the pot of boiling water to cook hot In the boiling water pot will be boiled pork elbow hot tight through, fish out, soak in cool water, the dirty hair scraped clean;

2) the sugar in the skin coated layer in a basin;

3) add into the cooking wine, soy sauce, pepper, dashi, salt, and then on the drawer steaming for about 2 hours, elbow steaming rotten take out, remove water control;

4) stir frying spoon will be burned to 8% of the heat of the vegetable oil and then under the elbow, deep-fried to the skin crispy when the oil drained, cut into a word strip placed in the dish, pepper salt on the plate with the elbow on the table.

Dalai elbow

1, the front elbow with pig claws scraped clean, head facing outward, handle facing inward, elbow skin down on the cutting board. Use a knife to shave the skin along the elbow bone from the head of the elbow to the elbow in the center, removing the meat on both sides of the leg bone and connecting the bone to the meat at the bottom. Then break 2 leg bones from the center, put them into a soup pot, drain them, and rub the skin with red soy sauce while they are still hot. Take a steaming pot, the bottom of the pot into the star anise, cinnamon, the first elbow to the joint bone broken by hand, and then the elbow skin down into the steaming pot, become round, sprinkle into the refined salt, with the disinfected net steaming cloth over the meat, and then will be sweetened with soy sauce, red and white soy sauce, red fermented bean curd, green onions, ginger, garlic, etc., on the gauze on the gauze, on the cage on high heat steaming for about 3 hours to take out, uncovered the gauze, buckled into the plate, picking off the star anise, cinnamon, on the table when the other with sweetened with soy sauce and The dish is served with sweet noodle sauce and a small butterfly with scallions. The food is crispy and flavorful.

Fortunate Elbow

Fortunate Elbow is one of the famous traditional Beijing dishes. The elbows are boiled, oiled and stewed in slow fire, which makes the texture crispy and soft, and the flavor is mellow and not greasy.

Raw materials: 1 pig's back elbow (weighing about 1000 grams), 300 grams of cauliflower lettuce, 75 grams of oil, 15 grams of green onion oil, 50 grams of soy sauce, 10 grams of cooking wine, 50 grams of green onion, 50 grams of ginger, 5 grams of sugar, 1 meat packet, broth, cornstarch, moderate amount of each.

Practice ① scrape the hair on the elbow, soak in warm water and scrub clean, boil in white water to 4 ~ 5 mature fish out, net cloth sop up the water and smear three times the soy sauce. ② pot on the fire put the oil hot, will be smeared with soy sauce elbow into the frying color after fishing, every 4 cm cut a knife, the depth of the meat 4 / 5. ③ take a container into the processed elbow, add broth, cooking wine, sugar, green onions, ginger meat packets on the pot steamed until rotten, drained the broth. ④Wash the lettuce and yard in a plate, buckle the steamed elbow meat in the plate. ⑤ Stir frying spoon on the fire will be the remaining soup boil, to the floating foam, water starch into juice gravy, and then dripping into the green onion oil, evenly poured on the plate can be. After serving, garnish the dish with a little bit of garnish.

Features red moist and oily, meat rotten mellow flavor is not greasy, lettuce crisp and sharp mouth.

Features