(2) Pixian bean paste, pickled peppers, a large number of minced ginger, a certain amount of minced garlic, peppercorns, sugar, vinegar, cornstarch
Practice
(1) cook the pork elbow. First fly water, remove the blood foam, and then boil ah boil ah, cooking wine, onion, ginger, garlic, pepper, cinnamon, etc. should be put, cooked to 8 mature, you can use a regular pot or pressure cooker are into
(2) steamed pork elbow. Boiled pork knuckles, on the pot steamed, it is said that the second removal of fat, has been steamed until you feel soft enough to the extent of
(3) fried material. A lot of oil, fried Pixian bean paste and pickled peppers (theoretically should also put bubble ginger, unfortunately, my family does not have), fried red oil, put a lot of ginger, there are other minced garlic peppercorns and whatnot, continue to stir fry, add some of the broth that just boiled the pork knuckle, and then add sugar, cook for a while, add vinegar, thickening cornstarch, poured on the elbow
Braised elbow
golden red, soft, fresh aroma. The elbow aroma wafts, flavorful and refreshing.
Materials
Main ingredient: 1000g of elbow.
Accessories: 2000 grams of peanut oil (consumed 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, green onions, ginger, five spices, 15 grams of cornstarch, 10 grams of sugar, the right amount of broth, a little green garlic.
Practice
1, choose thin skin, small pores of the fresh elbow, pick off the bone, trimmed into a round peach shape.
2, elbows skin side up, into the five spices brine pot heating, cooking to five mature fish out.
3, the frying pan will be hot, the elbow skin side down fried yellow, frying constantly turning, in order to prevent the bottom of the paste.
4, fried elbow out, put a bowl, add green onions, ginger, with brine soup to some water, pour into the bowl, on the drawer steamed.
5, will be steamed elbow buckle into a large plate, soup leaching in the long, add wine, MSG, adjust the color, start thickening, sprinkled with green garlic segments, dripping into the oil, poured on the elbow that is completed.
Ice Sugar Elbow
Beijing Tanjia cuisine famous dishes, to the pork elbow as the main material, after boiling, steaming and become. The color of the dish is red, the meat elbow is crispy, the marinade is like glue, the flavor is strong, salty and sweet, and the nutrition is rich. It has the effect of increasing skin elasticity and beautifying the skin.
Materials
Main ingredient: ? 500 grams of boneless pig's front hooves? Soy sauce, cooking wine 50 grams? Onion, garlic 5 grams each? 10 grams of ginger? rock sugar 100 grams
Practice
1. Scrape the pig's hoof clean, with a knife on the inside; soft side of the long cut until the knife deep see the big bone, and then in the big bone on each side of the knife, so that it is spread out, and then cut off the four sides of the fat into a round;
2. Will be put into a pot of boiling water hooves, cook for about ten minutes to the skin tightened;
3. Wok in a bamboo calculator, hoof skin, and the skin of the skin of the pig's feet, the skin is very tight;
3. Bamboo calculator, hoof bladder skin side down on it, add water to submerge, and then add cooking wine, soy sauce, refined salt, rock sugar, onion knots, ginger, strong fire to boil, cover and then burn half an hour on a small fire, turn the hoof bladder, burned to rotten, and then switch to a strong fire to the soup such as gelatin juice, will be taken out of the hoof bladder, skin-side down into the soup bowl, pick off the green onion knots, ginger, and the marinade poured over the hoof bladder can be.
Microwave practice
1. microwave oven special pressure cooker placed in the hoof first with soy sauce coated surface, marinated for hours, halfway through the flip once;
2. Add the rest of the seasonings, ginger, green onions, garlic and boiling water to the extent that it covers the hoof;
3. cover the pressure cooker, plus the regulating weights, placed on the center of the carousel, heating **** minutes on high heat;
4. Remove the pot from the oven and set aside to cool until the yellow pressure column drops and you can open the lid. Turn the hoofs over and leave them in the sauce for 2 - 3 hours;
5. Cut into pieces; drizzle with the sauce and serve warm.
Crystal elbows
1. Steaming under water is the traditional way, if you want to save time you can also put the pork elbows and shredded pork rinds into a pressure cooker for 30 minutes, which is more convenient and quicker. 2、Crystal elbow is different from meat jelly, in which the elbow takes up a much larger proportion than jelly, so you have to be extra careful when slicing, otherwise it will break and not be able to be sliced.
Materials
Materials: 1 hind leg pork elbow (about 1300g), 500g meat skin, 3 sections of green onion, 5 slices of ginger, 3 star anise
Seasoning: 45ml of soy sauce, 30ml of balsamic vinegar, 10ml of sesame oil, 5g of minced garlic
Methods
1. Rinse the pork elbow with water, pick out the big bone in the middle.
2, scrape the skin, remove dirt and pig hair, put it into a pot of cold water, boil it over high heat until there are many floating bubbles, and then fish it out and wash it with warm water.
3, scrape the skin, remove dirt and pig hair; pot into the appropriate amount of water, high heat to boil the meat into the skin, cook over medium heat for 5 minutes, and then remove and drain. When the pork skin is slightly cooled, use a knife blade to remove excess fat on the inside of the pork skin. 4: Wash the pork rind with warm water and cut into thin strips.
5. Put the pork elbow, shredded pork skin, star anise, ginger and scallion into a pressure cooker, then pour in water (about 1,000ml) until the elbow is gone, and press for 30 minutes.
6, the soup anise, ginger and scallion picked out, skimmed off the floating foam and floating oil, slightly cooled pork elbow cut into large pieces, with shredded pork rinds and soup together into a larger plastic box, put into the refrigerator to solidify into the crystal elbow.
7, to be crystal elbow solidified, a little floating oil will be around the box, scrape with a knife, and use it along the box around the scratch, pour a little cold water, so you can easily pour out of the jelly. 8, soy sauce, balsamic vinegar, sesame oil and minced garlic in a small bowl, blend into a sauce. 9, the crystal elbow cut into 1cm thick rectangular thin slices, drizzle over the crystal elbow, or put the matching sauce into a small bowl, dip can be.