Red dates braised pork elbows Ingredients: Pork elbows Accessories: red dates, wolfberry Seasonings: onions, ginger, cooking wine, salt, light soy sauce, dark soy sauce, chicken essence, rock sugar, stock, ingredients (star anise, pepper, small peppercorns Fennel) cooking oil

Tools: Pressure cooker Method:

1. Blanch the pork elbow in boiling water, take it out, wash off the blood foam with cold boiling water, pluck the hair, wash and cut the ginger into pieces , wash the green onions and cut them into sections;

2. Put the pork knuckle, broth, red dates, wolfberry, rock sugar, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence, cooking bag, and ginger cubes into the pressure cooker. , green onions, cover the pot lid, adjust the pressure cooker to the "cooking position", set the pressure maintaining timer for 1 hour, and take it out after the "float valve" returns to its position.

Features: unique flavor and rich nutrition. The elbow is commonly known as the front hoof. It is cut off at the humerus and has thick skin and many tendons.

Douban elbow

The distinctive color is red and bright, the elbow is glutinous, fat but not greasy, slightly spicy and fragrant.

Ingredients: 500 grams of pork knuckle (boneless). 100 grams of green garlic sprouts and 25 grams of watercress. 50 grams of lard oil, 500 grams of fresh soup, 3 grams of salt, 15 grams of cooking wine, 15 grams of sugar, 30 grams of vegetable oil, and 15 grams of water bean flour.

Clean the pork knuckles, put them into the pot with the chicken bones, remove and rinse. Use a knife to cut the elbow into a large square, place the chicken skeleton in the pot

with the elbow skin down on the chicken bone. Put the wok on the fire, add the pork oil to heat, add the finely chopped watercress and stir-fry until red.

Add fresh soup, drain off the bean paste, add salt, cooking wine, sugar, and pour into the pot for the elbows. In the pot: Place the pot over high heat

Bring to a boil, remove the foam, then reduce to low heat and simmer until the sauce is thick and the meat is hot, take out the elbows. Heat the oil in the pot, add the green garlic sprouts, salt and cooking wine. Stir-fry for a while. Place the pot on the bottom of the plate. Place the elbows skin-side up on the garlic sprouts. Simmer the elbows until the sauce thickens.

Add water and soybean flour to thicken the sauce, reduce the juice, and when the oil is clear, remove from the pot and pour it on the elbows. Serve.

Dongpo elbow

1. Burn the remaining hair on the pork elbow, soak it in hot water and scrape it clean, remove the bones, then blanch it in boiling water to remove the blood. out. Chop the watercress finely, chop the pepper into fine pieces, cut the ginger and garlic into rice, and chop the green onions into chopped green onions. Crack the pork elbow bone and put it into a sand pot.

2. Put the wok on high heat, pour in the mixed oil and heat it until it is 70% hot. Fry the elbows until the skin turns golden brown, take them out and put them in a sand pot.

3. Put the mixed oil in the wok, heat it until it is 50% hot. Add the watercress and soak the chili until the aroma comes out. Add rock sugar, salt and fresh soup, bring to a boil, pour it into a sand pot, and add MSG. , reduce over high heat until the juice is thick and oily, sprinkle with chopped green onion, take it out of the pot, and pour it on the elbows. Serve.

Rock Sugar Elbow

Ingredients:

500 grams of boneless pork front trotters? 50 grams of soy sauce and cooking wine? 5 grams each of onion and garlic? 10 ginger slices Gram? 100 grams of rock sugar

Preparation method:

1. Scrape the pig's trotters clean, use a knife on the inside; cut the soft side lengthwise until the knife is deep enough to see the big bones , then cut a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides into a round shape;

2. Put the hoof into a pot of boiling water and cook for about ten minutes Until the skin shrinks; 3. Place a bamboo counter in the wok, with the skin of the hoof skin facing down, cover it with water, then add cooking wine, soy sauce, refined salt, rock sugar, green onion knots, and ginger slices. Bring to a boil over high heat, then cover and cook over low heat for half an hour. Turn the hooves over and cook until they are thoroughly rotten. Then switch to high heat and cook until the soup is like glue. Take out the hooves with the skin facing down. Put it in a soup bowl, remove the onion knots and ginger slices, and pour the marinade over the hoof.

Note:

1. Place the shank in a microwave-safe pressure cooker, coat the surface evenly with soy sauce, marinate for an hour, and turn over once in the middle;

2. Add Add the remaining seasonings, ginger, onions, garlic and boiling water to cover the hoof;

3. Cover the pressure cooker, add the pressure regulating weight, place it in the center of the turntable, and heat over high heat for *** minutes ;

4. Remove the pot from the oven, let it cool until the yellow pressure column drops, and then open the lid. Turn the hoof over and soak in the juice for 2-3 hours;

5. Cut into pieces when eating; pour the juice over it and heat it up