As soon as the weather turns a little cooler, you want to eat some hot food. Of all the home-cooked dishes, cassoulet elbow is the first choice of many people. The soft and flavorful meat is super tasty to eat, and it's also good for your skin. Although many people say that eating big elbow will be fat, but in fact, once in a while to a meal does not have a big impact, unless you are which kind of drinking water are fat body. So let's take a look at the practice of stewed elbow today, what do you know?
Method one:
Ingredients: elbow a (2-3 pounds) ginger 1 piece, 1 section of green onion, 10 grams of soy sauce, 5 grams of old soy sauce, 20 grams of rock sugar, beer 1 irrigation,,, 2 grams of salt, cinnamon 1 piece, a few slices of coriander, 2 large materials, dry chili peppers 2-3, 2 grams of chicken essence
1. Buy back the elbow of the pig must be a little bit of pork roasted, and then put into clean water and soak! 1 hour to soak off the blood.
2. elbow soaked, with a knife to scrape the burnt skin once, the black and burnt place to scrape clean after rinsing and chopped into pieces spare.
3. Add a suitable amount of water to the pot, add a little cooking wine, put the onion section, put the elbow in a pot of cold water, blanch for 2 minutes after boiling over high heat.
4. Beat the blood froth in the pot, then fish out and rinse with water a few times, wash away the scum and blood froth to drain the water and standby.
5. Take a frying pan, pan less oil to heat, put the elbow into the pan to fry dry water (pan less oil is mainly to prevent sticking to the pan), and then pour a spoonful of white wine stir-fry wine volatile until the purpose is to remove the fishy flavor; fried elbow poured into the first ready casserole, poured into a can of beer, and then poured into the amount of hot water did not pass the elbow, in turn, put 2 grams of salt, cinnamon, 1 piece of a few pieces of spices, 2 big spices, 2-3 dried chili, 1 piece of ginger, 1 section of green onion, 10 grams of soy sauce, 5 grams of dark soy sauce, open high heat to boil.
6. Another frying pan, put 20 grams of sugar, less water to simmer into the date red, put half a bowl of hot water (hot water is mainly to prevent injury to the pot), and then poured into the stewed elbow casserole.
7. casserole cover to boil, open small fire slowly simmering 1 hour, the length of time according to the elbow of the degree of softness to determine, to prevent sticking to the middle of the pot to turn twice.
8. When the elbow stewed soft and rotten when we turn off the fire, put a little bit of chicken stirring, sprinkle some chopped scallions garnish a bit you can eat, if the soup is more than a little bit of heat to collect the juice on the OK!
Method two:
Instruments with bone elbow 2 dry chili 30 grams, star anise 20 grams, hawthorn slice 15 grams, dry green peppercorns 10 grams, peppercorns 10 grams, 10 grams of nutmeg, angelica dahuricae 8 grams, 7 grams of cinnamon, cinnamon 5 grams, yellow gardenia 2, 1 gram of leaves, 200 grams of vegetable oil, 150 grams of yellow wine, 150 grams of soybean paste, Pixian soybean paste 100 grams, 100 grams of soy sauce, 80 grams of red curd. Grams, red curd 80 grams, 50 grams of dark soy sauce, 60 grams of salt, 60 grams of balsamic vinegar, 60 grams of rock sugar, 20 grams of green onion, 15 grams of ginger.
1. Burn the bone-in elbow with a spray gun or gas stove to clean the pig's hair, soak it in water, scrape it with a knife, and put it into a pressure cooker for spare.
2. 30 grams of dried chili peppers, 20 grams of star anise, 15 grams of hawthorn slices, 10 grams of dried green peppercorns, 10 grams of peppercorns, 10 grams of nutmeg, 8 grams of Angelica dahurica, 7 grams of tangerine peel, 5 grams of cinnamon, 2 of the yellow gardenia and 1 gram of allspice, put into warm water to soak for 15-20 minutes, fished out to control dryness of the water and standby.
3. frying pan add 200 grams of vegetable oil, heat into the onion 20 grams, ginger 15 grams, 60 grams of rock sugar, and soak well in advance of the dry chili 20 grams, anise 20 grams, hawthorn slices 15 grams, dry green peppercorns 10 grams, peppercorns 10 grams, 10 grams of nutmeg, Angelica dahurica 8 grams, 7 grams of tangerine peel, cinnamon 5 grams, yellow gardenia 2, 1 gram of spice, with small fire frying dry spices, the water. Stir fry the fragrance into the soybean paste 150 grams, 100 grams of PI county bean paste, red curd 80 grams, stir fry sauce flavor after cooking 100 grams of soy sauce, 50 grams of soy sauce, and then add an appropriate amount of water, after boiling into the salt 60 grams, 150 grams of yellow wine, 60 grams of balsamic vinegar, and then the soup is poured into the high-pressure cooker, open fire on the steam after a low-fire boil for 60 minutes, turn off the fire and simmer for 30 minutes and then get out of the pot and drizzle into the soup can be.