Scallions 3 soy sauce 1/2 cup wine a little sugar moderate salt a little?

(1) the dried bamboo shoots torn into thin julienne, cleaned and cut into sections, soak for a day, and then blanch with a roller blanch to remove the dried bamboo shoots of sour, salty flavor.

(2) green onions cleaned and cut into long sections for spare parts. Pig's trotters washed, first blanch with a roller blanching water to remove the fishy, remove the soy sauce smeared on the skin, into the frying pan and deep-fried until golden brown, remove and immediately soak in cold water to cool.

(3) the hot oil in the frying pan pour out, leaving only about 1 tbsp of oil, when hot, put the shallots burst incense, then put the hoof, seasoning 1, and then add water, the amount of water needs to cover the hoof, cook until the hoof meat is soft.

(4) Cut the pork into large chunks, add the dried bamboo shoots and water, and simmer until the dried bamboo shoots are full of flavor, then put the dried bamboo shoots into a large plate and set aside.

(5) Arrange the hoof on the dried bamboo shoots and sprinkle with a little cilantro.

Elbow meat 500 grams, 15 grams of soy sauce, refined salt 10 grams of seasonings 1, 2 sections of white onion, 2 slices of fresh ginger, 50 grams of honey, fungus, yucca flakes, monosodium glutamate, wet dough powder each a little bit of the two broth in the right amount of cilantro.

Making Steps

Braised Elbow

l. The elbow will be boiled to eight mature fished out, the skin surface smeared with a layer of honey, put into a wide frying pan, fried to the skin with small bubbles of crimson color, can be fished out.

2. Cut the whole elbow into round shape according to the size of the steam bowl. With a knife in the elbow's lean meat orientation, cut into deep and impervious to the elephant's eye block, skin down in the steaming bowl, put on the green onion, ginger, dashi. Take two clear soup (pork bone soup) a bowl, to the soy sauce, refined salt, cooking wine, find a good taste, pour into the elbow bowl. Put in a steamer basket, steam with high fire for 2 1/2 hours that is good. Out of the cage after picking off the green onion, ginger, big material, buckle in the soup plate.

3. Soup pot on high heat, ladle into the two broth two spoons, decant into the steamed elbow soup, into the yucca slices, fungus slices, refined salt, monosodium glutamate. Good taste, hook water thickening a little, after boiling poured to the elbow that is good.

Main ingredients: pork elbow (1 piece, 1 ? catty), small tong choy (6), green onion (1), ginger (6 slices)

Seasoning: star anise (5 grains), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1/2 tablespoon), cornstarch (1 tablespoon)

Making steps

1 Remove the Wash the hair on the pork elbow. Boil half a pot of water with 3 tablespoons of cooking wine and ginger, add pork knuckles and blanch for 3 minutes, remove and run under cold water before removing. Remove the head and tail of the green onion, wash and cut into pieces.

2 Put the pork knuckles into a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckles to let them taste good and marinate for 30 minutes.

3 Heat the marinated pork knuckles in the microwave on high for 5 minutes, then add 2 tablespoons of cooking wine, ginger and green onion, turn the pork knuckles over and heat on high for another 5 minutes.

4 Place the baby tong choy in a large bowl with 3 tablespoons of oil, 1/2 tablespoon of salt and half a bowl of water and microwave on high for 3 minutes.

5 Plate the pork knuckles, pour out the remaining gravy in the bowl, season with 1 tablespoon of the cornstarch and ? bowl of water, and heat in the microwave on high for 1 minute.

6 Arrange the chard around the pork knuckles, drizzle with the heated gravy and serve!