Braised pork elbow with red dates Ingredients: pork elbow accessories: red dates and medlar seasonings: onion, ginger, cooking wine, salt, soy sauce, soy sauce, chicken essence, crystal sugar, soup stock and edible oil (star anise, pepper and fennel).

Tools: pressure cooker method:

1. blanch the pig's elbow with boiling water, remove the blood foam with cold boiling water, pluck the hair, wash the ginger and cut into pieces, and wash the onion and cut into pieces;

2. Put pork elbow, soup stock, red dates, medlar, crystal sugar, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence, seasoning bag, ginger and onion into the pressure cooker, cover the lid, adjust the pressure cooker to "cooking gear", keep the pressure for 1 hour after adjustment, and take it out after the "float valve" returns.

Features: Unique flavor and rich nutrition. Elbow joint, commonly known as front hoof, has thicker skin and more tendons under humerus.

Douban elbow

Characteristic color moist and bright, elbow sticky, fat but not greasy, slightly spicy and delicious.

Raw pork elbow (boneless) 500g. Green garlic sprout100g, watercress 25g. 50 grams of lard, 500 grams of fresh soup and 3 grams of salt,

Cooking wine 15g, sugar color 15g, vegetable oil 30g, water bean powder 15g.

Wash the pig's elbow, put it in the pot with the chicken bones, take it out and wash it. Cut the elbow into a square with a knife and put the chicken skeleton on the pot.

Inside, the elbow skin is placed on the chicken bone. Put the wok on fire, add pork fat and heat it, add chopped watercress and stir-fry until red.

Add fresh soup, drain bean dregs, add salt, cooking wine and sugar, and pour into the pot with your elbow: put the pot on the fire.

Bring to a boil, remove the froth, and simmer until the juice is thick and the meat is hot. Take your elbow out. The oil in the pot is hot and green.

Stir-fry the garlic sprout, salt and cooking wine, put the pot mat on the bottom of the dish, put the elbow skin up on the garlic sprout, and simmer the elbow in the thick juice until it thickens.

Thicken with water and bean powder, collect the juice, and when the oil is bright, pour it on the elbow.

Sea cucumber elbow

Ginseng elbow is a Shandong dish originally created by senior chef Juan Kairu of Xinhua Hotel in Zibo. Pork and sea cucumber are excellent raw materials. Cooking together brings out the best in each other. The finished dish is ruddy and bright, the elbow meat is fragrant and rotten, and the juice is rich but not greasy; The sea cucumber is soft, waxy and smooth, and the onion flavor is rich. As a big dish at the party.

Raw materials:

Send 250 grams of sea cucumber; Onion150g; Salt 10g, monosodium glutamate 5g, Shaoxing wine 15g, soy sauce 20g, sugar 50g, ginger 10g, star anise 5g, cinnamon 5g, pepper 2g, clear soup 250g, wet starch 150g, and pepper oil1.

Exercise:

1. Slice the sea cucumber into blades, put it in boiling water, take it out and control the water; Cut the onion into 3cm long segments, and slice the ginger into thin slices for later use. Soak pig's elbow in cold water for 5 hours, take it out with a clean cloth, burn the skin with charcoal, soak it in warm water for 10 minute, scrape off the burnt skin with a knife, put it in a pot, add water to the elbow meat, boil it with strong fire, remove floating foam, cook it with slow fire, and remove bones.

2. Add peanut oil to the wok, add sea cucumber when it is 70% hot, and remove the oil control. When the oil in the pot is 90% hot, put the elbow meat in and fry it until golden brown, then take it out. Cut the pork noodles of elbow into 2cm cubes (do not peel them), put the skinned side down into a large bowl, and add onion (50g cut together with pepper), ginger slices, star anise, cinnamon, clear soup (20g), soy sauce (15g) and salt.

3. Leave 75g of oil in the casserole. When the fire reaches 70% heat, add shallots and fry until golden brown. Add soy sauce (5g), Zhongyuan soup, refined salt (3g), white sugar, sea cucumber, Shaoxing wine (5g) and clear soup (150g). After boiling, thicken the pot with wet starch.

Dongpo elbow with juicy but not greasy

1, burn the pig's elbow, soak it in hot water, scrape it clean, debone it, soak it in boiling water, remove the blood and take it out. Chop watercress, pepper, ginger and garlic into rice, and onion into chopped green onion. The pig elbow bone is broken and put into the casserole.

2. Put the wok on the fire, pour in the prepared oil and burn it to 70% heat, fry the elbow until the skin is golden yellow, remove it and put it in a casserole.

3. Put the mixed oil into a wok and heat it to 50% heat until the watercress and pickled pepper are fragrant. Add rock sugar, salt and fresh soup, bring to a boil, pour into the casserole, add monosodium glutamate, collect the juice with high fire until it is thick and shiny, sprinkle with chopped green onion and pour it on the elbow.

Stewed pork chop with rock sugar

Medal of merit

Composition:

500 grams of boneless pig front hoof? 6? 1 50g of soy sauce and cooking wine? 6? 1 onion 5g garlic 5g? 6? 1 ginger slices 10g? 6? 1 rock sugar 100g

Production method:

1. Scrape pig's trotters and wash the inside with a knife; Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to let it spread out, and then cut off the fat around it to form a circle;

2. Put the hoof in the boiling water pot and cook for about ten minutes until the skin is tight;

Materials for making red grilled elbow:

Material: 750g pig elbow.

Seasoning: shallot 10g, ginger 10g, salt 5g, yellow wine 10g, peanut oil 60g, soy sauce 20g, and sugar color 10g.

Characteristics of red grilled elbow:

Thick and mellow, fat but not greasy, melt in the mouth.

The practice of red grilled elbow:

1. Wash the elbow, put it in a soup pot and simmer it thoroughly with strong fire, take it out and coat it with sugar;

2. When the wok is on fire, add peanut oil, and when it is 70% hot, add elbow meat, fry it into persimmon red, take it out, and cut it into elephant eye pieces with a knife;

3. Put the elbow skin down in a soup bowl, add soy sauce, salt, onion and ginger slices, add 100 ml soup, and steam in a cage;

4. Steamed elbow meat is picked up with onion and ginger and placed on the pot mat;

5. Put the wok on fire and add 400 ml of refined salt, yellow wine and head soup;

6. Put the pot mat in and cook on low heat;

7. When the rotten gravy is thick, lift the pot mat with a colander, buckle the elbow meat in the plate and pour the remaining juice. Dongpo elbow method raw materials: one elbow, onion, ginger, garlic, rock sugar, cinnamon, fragrant leaves, star anise and spiced powder.

1. Remove the pig hair from the elbow skin with a torch, throw it into boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut some holes in it with a knife, so it will be cooked quickly.

2. Boil the clear water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is 78% mature, remove it and put it in a steamer.

3, steaming elbow is the key step, Dongpo elbow fat but not greasy depends on it. Steam in the pot for an hour and a half. In the meantime, you can adjust the seasoning. Pour a proper amount of salad oil into the wok, stir-fry shallots, ginger and garlic, add cinnamon, fragrant leaves and star anise, stir-fry until fragrant, then add a proper amount of water (the amount of water is basically controlled in a small bowl after 40 minutes of low fire), then add some rock sugar, five-spice powder and two or three spoonfuls of soy sauce, and cook slowly on low fire. Finally, a small bowl of soup is the seasoning.

4. After the elbow is steamed, put it on the plate and pour the freshly prepared seasoning.