Tips on how to quickly stew a soft elbow

Preparation of ingredients. <>

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

Steps: l.Boil the elbows until they are eight ripe, remove them, smear the skin with a layer of honey, put them in a wide oil pan, and fry them until they are ready.

When there are small vesicles on the skin that are dark red, they can be removed.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire. After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

The elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its skin is thick, the tendon is more, the gum is heavy, the lean meat is more, often cooked with the skin, fat but not greasy. It should be burned, grilled, sauced, stewed, marinated, and made soup. Such as braised elbows, choy sum elbows, and braised elbows; The hind elbow, also known as the hind elbow, is inferior in quality than the anterior elbow because of the higher content of connective tissue than the anterior elbow.

Its cooking method and use are basically the same as the elbow.

The method is very simple, but the taste is definitely not ordinary, the elbow bought back is first scalded with fire to shave the hair cleaned, generally our family is to use red-hot tongs to burn the skin of the pig's feet, and then wash it, the pig's hair to be cleaner.

Blanch the washed elbows with green onion and ginger, cooking wine, star anise, cinnamon, etc., boil for about ten minutes, and then remove and wash.

The next step is very important, put the elbow in the pan and fry it until the skin is golden and take out, which can remove excess oil, and it will not be greasy to eat, and the skin will be softer and more glutinous.

Finally, put the elbows into the casserole and simmer, add cinnamon, star anise, dark soy sauce, rock sugar, salt and other seasonings and simmer for half an hour.

The stewed elbow is soft and rotten, fat but not greasy, and it is really unusual to make it with the method taught by the chef.

Although pork knuckle is delicious, it has also been warmly welcomed by many people, but many people find that when they make pork knuckle, because they do not choose the right method, pork knuckle is very difficult to cook. The pork knuckle is the root of the thigh on the pig's body, and the meat in this position is fat but not greasy, and it can only give full play to the stronger flavor after it is thoroughly cooked. In the whole process of stewing elbows, what method should be grasped to make it more delicious?

How to stew elbows to be delicious.

How to make the sauce elbow:

1.Tidy up the pork knuckle, put a small amount of ginger and garlic salt, and put it in a pot under pressure until it is basically cooked.

2.Extract the bones.

3.Put the onion, garlic and pepper out of the pot to expose the aroma, put the old rock sugar, light soy sauce, salt, ginger, nutmeg, put the pork knuckle in, add the soup that has just been boiled pork knuckle, and the soup is just before the pork knuckle.

4.After boiling, simmer over low heat to taste.

5.When the juice is only a small job left, the fire is over.

6.Prepare a sturdy, new-size food bag beforehand, wait for the pork knuckle to cool, put it in the bag, and pour the remaining juice into the middle of the pork knuckle.

7.This process is very important, which is to clamp the pork knuckle tightly in the bag until it can no longer be pressed, and then seal the bag firmly.

8.Put it in the refrigerator freezer, remove it after a while, and cut it into slices.

How to stew elbows to be delicious.

The practice of the elbow of the eyebrow.

Raw materials: pork knuckle, Daxueshan soybeans, green onion section, Shaoxing wine, ginger, Sichuan salt.

Production method: Scrape and wash the pork knuckle, cut everything along the bone, put it in the hot pot and cook thoroughly, scoop it up and remove the elbow bone, put it into the stone pot with pork bones, put in the original soup of boiled beef, fill it up at one time, put the green onion section, ginger, Shaoxing wine and boil it on the stove; Wash the snow peas, put them in a boiling stone pot and cover them tightly, move them to a slight fire and simmer for about 3 hours, until they gently poke the skin and meat with chopsticks.

Characteristics: milky white sauce, white snow pea powder, soft and delicious pork knuckle, original ecology, fragrant.

How to stew elbows to be delicious.

The practice of red chop elbows.

Characteristics: Brown and red color, rich and mellow.

Red chop elbow is a special delicacy of Binzhou City's regional history time, which is favored by everyone for its softness, material, fat but not greasy, and rich nutrition. It has been awarded the "Shandong Province Special Snack".

Put the wok on the stove, put in the cooking oil, put it into the elbow meat when it is hot, and scoop it up when the pork knuckle is fried into a bright red persimmon. Dissolve the pork knuckle into an elephant eye block with a stealing knife, smear it with fried sugar, put it in a bowl with the skin side down, add light soy sauce, salt water, green onion segments, ginger slices, and a small spoon of white soup, steam it in the basket, remove the green onion segments, ginger slices, and put it on the pot mat. Put the pot on fire, add the soup, add the rice wine, chicken essence, salted water, and put the pot holder into the grill.

The meat is thick and juicy, put it into the grill plate, and pour the remaining juice on the pork knuckle.

Spicy elbows.

Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Ingredients: 1 pork (back elbow), appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rice wine, appropriate amount of rock sugar, appropriate amount of water, appropriate amount of chili pepper.

Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Method: 1. Remove the hair of the elbow and wash it, put it in boiling water and boil it, remove the blood water, wash it and set aside.

2. Wash the green onion, ginger, garlic and green onion for later use.

3. Tie the green onion and spread it at the bottom of the casserole, slice the ginger, cut the green onion into small pieces and put it in the casserole with the garlic.

4. Put the elbow after putting in the water, pay attention to the skin side down.

5. Add light soy sauce, dark soy sauce, Shao wine, rock sugar, and an appropriate amount of chili pepper.

6. Add an appropriate amount of water, first bring to a boil over high heat, turn to low heat and simmer for 2 hours until the meat is rotten.

Red braised elbows. Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Ingredients: 1500 grams of pork knuckle, accessories: 10 grams of coriander, seasoning: 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 4 grams of star anise, 4 grams of Sichuan pepper, 15 grams of pea starch, 20 grams of soy sauce, 2 grams of monosodium glutamate, 100 grams of soybean oil.

Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Method:1Shave the residual hair on the skin of the elbow and wash it well;

2.Put the elbows in a soup pot and cook until they are eight ripe, remove them, remove the bones;

3.Smear the leather surface with honey, put the leather side down and fry it in eighty percent hot oil until it is fiery red;

4.Chop the elbow meat noodles with a deep cross knife, connect the elbow skin, put the skin side down in the bowl, put the green onion, ginger, pepper, spices, soy sauce, 300 grams of fresh soup, and steam it in the upper drawer;

5.Take it out, pick out the green onion, ginger, peppercorns, and ingredients, decant the soup into a frying spoon, and buckle the elbow in the middle of the plate;

6.Put a frying spoon on the heat, bring the soup to a boil, add monosodium glutamate, thicken it with wet starch, pour in the oil, pour it on the elbow, and sprinkle with coriander segments.

Rock sugar elbow. Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Ingredients: 500 grams of boneless pork front hooves, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of green onions, 5 grams of garlic, 10 grams of ginger slices, 100 grams of rock sugar.

Want to eat elbows and be afraid that the stew will not be rotten? With the chef's trick, the stewed elbow is soft and salty, and the juice is mellow.

Method:1Scrape and wash the pig's trotters and put a knife on the inside; The soft side is cut along the length until the knife is deep into the big bone, and then a knife is made on each side of the big bone to spread it out, and then the fat on all sides is cut off to form a circle;

2.Put the hooves in a pot of boiling water and cook for about 10 minutes until the skin is tightened;

3.Put a bamboo operator in the wok, put the hoof skin down on it, add water to submerge, then add cooking wine, soy sauce, refined salt, rock sugar, green onion knots, ginger slices, and bring to a boil.

4. After covering, burn on low heat for another half an hour, turn over the hooves, burn until rotten, and then use a strong fire to burn the soup until the soup is like glue, take out the hooves, put the skin down into the soup bowl, pick off the green onion knots and ginger slices, and pour the marinade on the hooves.

Microwave oven preparation:

Want to eat elbows and be afraid that the stew will not be rotten? With large.

There are roughly four tips for stewing elbows that are rotten and delicious, as follows:

1. When buying elbows, it is recommended to ask the clerk to help cut the pieces, which can save the time of stewing.

2. Blanch the elbow before stewing to remove blood foam and other dirt.

3. After blanching the elbow, the water should be controlled to avoid splashing the oil juice after entering the pot, resulting in ** scalding.

4. Use boiling water when stewing elbows, if you use cold water, it will affect its taste and cause the meat to become hard.

The elbow is rich in collagen, which is of great help to people, collagen is a biological polymer, mainly located in the connective tissue of animals, and it is also the most abundant and widely distributed functional protein in mammals.

Precautions for buying elbows:

1. Look at the color, the elbow after normal hair removal is light yellow, if it is a particularly white elbow, it may have been soaked in medication, pay attention to distinguish.

2. Smell the smell, the elbow soaked in the potion will have a faint smell of the potion, just get close and smell it.

3. If you touch it, the elbow soaked in the potion will be sticky to the touch, and it will feel hard.

When stewing elbows, in addition to putting your favorite condiment seasonings, put three or four hawthorns, and the stewed elbows are rotten and delicious

First of all, cut the green onion into sections, shred the ginger, pat the garlic flat and peel, and then chop it slightly.

Then, if you buy a whole one, it is to shave and chop small pieces, but these two processes usually deal with it for you when you buy meat at the stall, so then we go directly to the step of "blanching", wash the elbow, put the elbow into the soup pot, cover it with cold water, and then add cooking wine or ginger.

Then, cover the pot and boil on high heat until the water boils, then turn off the heat and remove the elbow.

Then, take out the blanched elbow and put it in the inner pot of the rice cooker, put the green onion, ginger, and garlic that have just been cut in together, then put in 3 star anise, add monosodium glutamate, cooking wine, dark soy sauce, add the boiled water mentioned above, not over the elbow, it is best not to use cold water, because that will cause the elbow to taste worse and become harder, cover the rice cooker, and cook for an hour.

Then, when the time is almost right, you can turn off the rice cooker, pour the elbows and the soup into the wok of the induction cooker, first boil on high heat until the water boils, add an appropriate amount of sugar and stir well, and then continue to boil over medium heat, and wait until the water is almost dry to reduce the juice on high heat.

Finally, pick out the ingredients such as green onions, ginger, garlic and star anise, and put the elbows on a plate.

1 18 Burn the pig's hair with fire before you bought it 2 18 Burn it black and soak it in water for half an hour before washing it 3 18 Wash the cleaned pork knuckle and buy a pig's trotter 4 18 Put the pig's trotters and pork knuckles in the pressure cooker and the amount of water does not exceed the pork knuckle 5 18 Cover them all and wait for the water to boil 6 18 Use a spoon to remove the blood foam 7 18 Prepare ingredients 8 18 Put all the water in the pot 9 18 Soy sauce.

10 18 Rock sugar 11 18 Cooking wine 12 18 Press the lid on the lid for 10 minutes 13 18 When the pressure is gone, open the lid and rub your eyes with chopsticks 14 18 Cover the lid like this and simmer for 2 hours 15 18 Take out the stewed pork knuckle and wait for it to warm 16 18 Cut it with a knife and take out the bone 17 18 There was no meat on the bone, and it was not wrapped in plastic wrap at all, so it was cut directly into slices, and a cucumber was cut at the bottom 18 18 Finished product.

Ingredients: pork knuckle (1 piece, 1 and a half catties), begonia vegetables (6 stalks), green onion (1 stalk), 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 tablespoons), corn starch (1 tablespoon).

Steps: 1 Remove the hair from the pig's elbow and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork knuckle for 3 minutes, take out the cold water and then scoop it up. Remove the head and tail of the green onion, wash and cut into sections.

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

3 Put the marinated pork knuckle in the microwave and heat it on high heat for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and green onions, turn the pork knuckle over, and heat it on high heat for 5 minutes.

4 Put the begonia vegetables in a large bowl, add 3 tablespoons of oil, 1 2 tablespoons of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.

5 Arrange the pork knuckles, pour out the remaining gravy from the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and put in the microwave on high heat for 1 minute.

6 Put the begonia around the pork knuckle, drizzle with the heated sauce, and serve!