How to make a big elbow delicious How to make a big elbow delicious?

Sand kernel elbow. Ingredients: 500 grams of pork knuckle, green onion, ginger, salt, pepper, sand kernels, cooking wine, appropriate amount of sesame oil.

Method Scrape and wash the elbows, drain the water, insert the small eyes with bamboo skewers, cut the green onion into sections, cut the ginger into slices, and grind the sand kernels into a fine powder. Stir-fry the peppercorns and salt, pour them out and rub them on the pork knuckle when they are not hot, put them in a ceramic container (avoid using metal containers) and stuff them for 24 hours, turning them over once in the middle.

2. Scrape and wash the stuffy elbow again, drain the water, and sprinkle the sand kernel powder on the elbow. Roll it into a cylinder with a clean cloth, tie it tightly with string, and put it in a container.

3. Put green onions, ginger and cooking wine, steam on a hot fire for half an hour, take out and dry until it is not hot, remove the rope cloth, and then roll it up tightly again.

4. Steam for 1 hour, take out and cool thoroughly, untie the rope cloth, and smear with sesame oil to avoid drying. Serve with thin cuts.

It is best to make Dongpo elbow.

Sauce grilled with sugar, salt and other seasonings.

Chinese New Year's Eve dinner to make such a dish is still quite a row of noodles.

Don't talk about it.

I can't stand it anymore, I want to eat it so much! I'm so hungry!

Ingredients: pork elbow or elbow, green onion, ginger slices, 1 seasoning, cooking wine, salt, sugar, meat and redge.

Method:1Debone the pork knuckle in advance and drown it overnight with salt, sugar, cooking wine, onion and ginger.

2.Use a clay pot to put the submerged elbow with water, cooking wine, salt, ingredients, green onion and ginger, and a little sugar

Cooked meat. 3.When it is 7 years old, turn off the heat and soak in the soup for 3-4 hours to let it taste.

4.This is the most critical step, scoop up the elbow, roll the skin outward, and roll a layer of steamed steamed buns on the outside.

The gauze is tightly rolled and tied with thread, and the outside can also be wrapped in a layer of plastic wrap in the front field, which is more hygienic.

Finally, place the elbows in layers on a stainless steel flat plate and press a special one on top.

Heavy boulders 8--10 hours.

5.Untie the pressed elbow, cut it into thin slices with a knife, mix with garlic, light soy sauce, vinegar, and sesame oil and dip it into it.

Note: It is best to do it in the winter so that it does not spoil.

Characteristics: Chewy, chewy and delicious.

First, stir-fry the pork head meat in sauce.

Material. 300 grams of cooked pork head meat, 100 grams of green and red peppers, bamboo shoots, garlic, peanut oil, hot sauce, monosodium glutamate, sugar, soy sauce, chili oil.

Do the gesture method. 1. Cut the cooked pork head meat into slices, slice the garlic, and cut the green and red peppers into cubes.

2. Heat oil in the pot, add garlic slices and spicy sauce and stir-fry until fragrant, add pork head meat, bamboo shoot slices, green and red peppers and stir-fry, add seasonings, and drizzle red oil.

Second, potato and duck meat.

Material. 1 potato, 1 kg of duck meat, green onion, ginger, cosander, perilla, oil and salt, soy sauce.

Method. 1. Wash the duck meat and cut it, and cut the potatoes into cubes.

2. Cut the ingredients ginger, green onion, coriander and perilla.

3. First put the duck meat in the pot and fry, don't put anything, fry until the water is dry, the duck meat turns yellow and then put on the plate, then fry the potatoes until semi-ripe and on the plate.

4. Put oil into the pot and shout to stir-fry ginger and green onions.

5. Pour the freshly fried duck meat and potatoes into the pot, add a bowl of water and soy sauce and simmer, and simmer until the juice is collected, then put fragrant cauliflower and perilla.