How to make stewed pork knuckle meat, how to make pork knuckle stew

Sauce elbow] Ingredients.

1 pork knuckle.

Accessories. 30g of sugar

Stock to taste. Star anise to taste.

Cinnamon to taste. Green onions to taste.

Ginger to taste. Cooking wine to taste.

Salt to taste. Light soy sauce to taste.

Tempeh to taste. Dried chili flakes to taste.

Appropriate amount of water starch.

Steps. 1.Start by tying the green onion into knots and cutting the ginger into slices.

2.Pour half a pot of water into the pot, add the pork knuckle, blanch the blood, and remove it.

3.Prepare the soup pot, put in the ginger slices, green onion knots, put in a bamboo mat, then put in the elbow, pour in the appropriate amount of stock, so that the water surface is not over the elbow.

4.Prepare the wok, pour in the oil, add a little sugar, fry until melted, pour into the soup pot with the elbow, then add a little star anise and cinnamon to the soup pot, put in two spoons of salt, pour in a small amount of cooking wine and light soy sauce, cover the pot, bring to a boil over high heat, turn to low heat and cook for an hour.

5.Put the elbows on the plate into the steamer, add a little tempeh and dried chili flakes, pour an appropriate amount of the original juice of the elbows, cover the pot, and steam for 30 minutes.

6.Take the original juice of the steamed elbow, pour it into a pot, boil, pour in an appropriate amount of water starch, hook out the sauce, pour it on top of the steamed elbow, and enjoy.

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, 100 grams of rock sugar.

How to make: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 the ruler away, and then cut off the fat on all sides 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 grate 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, boil over high heat, cover and then burn over low heat for half an hour, turn over the hooves, burn until rotten, and then use the hot fire to burn the soup such as glue juice, take out the hooves, put the skin down into the soup bowl, pick off the green onion knots, ginger slices, and pour the marinade on the hooves.

Note:1Place the hoof in the special pressure cooker for the microwave oven and coat the surface with soy sauce first, marinate for an hour, and turn over once halfway;

2.Add the rest of the seasonings, ginger, green onion, garlic and boiling water to cover the hooves;

3.Cover the pressure cooker, add the pressure weight, put it on the turntable**, and heat it over high heat for a total of minutes;

4.Remove the pot from the oven and let it cool until the yellow pressure column is lowered before the lid can be opened. Turn the hooves over and soak them in the juice for 2-3 hours;

5.Cut into cubes when eating; Drizzle with the juice and heat for feeding.

Flavor characteristics: Beijing Tanjia cuisine, with pork knuckle as the main ingredient, boiled and steamed. The color of the finished dish is red and bright, the meat elbow is crispy, the marinade is like glue, the taste is fragrant, salty and sweet, and the nutrition is rich. It has the effect of increasing elasticity and beauty.

Ice bad elbow.

Ingredients】 Pork knuckle (with skin bone) 750 grams. 16 grams of soy sauce, 50 grams of rock sugar, 20 grams of Shao wine, green onions, 20 grams of ginger slices, 15 grams of Sichuan pepper oil, appropriate amount of clear soup, 2500 grams of peanut oil.

Method] Roast the elbow limb reed on the fire with a fork frame until the skin surface is charred, soak it in warm water) scrape the burnt skin with a knife, split it with a knife until it is exposed, put it in a soup pot, cook it until it is six ripe, wipe the oil slick on the skin surface of the elbow with a clean cloth while it is hot, smear it with sugar, dry it, put it in a hot oil pan (about 200) and fry it until it is reddish, take it out when the meat skin is wrinkled into small bubbles, remove the bone with a knife, cut the walnut-shaped piece from the inside of the meat (the depth is 2 3 of the meat) take a large bowl, Put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shao wine, clear soup, green onion, ginger slices and steam until crispy and take out, buckle into the plate, put the juice into the pot, add the clear soup, thicken with wet powder, add pepper oil, and pour it on the elbow.

First of all, blanch the garrison after making Cheng Kuai, then put in cold water, put rock sugar in the pot, fry it into sugar, fry the pork knuckle and fry it red, then put in the green onion feet, and stew the cinnamon bay leaves until soft.

No matter how it was made, it always was. Cheap. I know what you think.

Mr. Zhu Mencius How to do Mr. Zhu Mencius is very good to do, you can take off the bones of the walking posture, and then roll them together, after the countries are pasted, cut and eat with dipping sauce.

First of all, wash the pork knuckle, then marinate it with various spices, and finally put it in a pressure cooker to simmer, which makes the seeds particularly fragrant.

After the elbow is cleaned up, blanch it with boiling water in cold water, then put in the onion, ginger and garlic seasoning, cut it into a cross flower drawer and steam.

After washing the pork knuckle, add proper seasoning, and be sure to simmer it on low heat, so that the elbow will be delicious.

Red braised elbows.

Ingredient breakdown. Appropriate amount of pork knuckle as the main ingredient.

Excipients: 3 cabbage leaves.

Ginger to taste, cinnamon to taste.

Star anise to taste. Sichuan peppercorns to taste.

Appropriate amount of bay leaves. Dried chili peppers to taste.

Ingredients: Salt to taste.

Cooking wine to taste. Liquor to taste.

Appropriate amount of dark soy sauce. Rock sugar to taste.

Salty and umami taste. The simmering process is time-consuming for several hours.

Normal difficulty. The steps of the preparation of the red braised elbow.

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Raw materials (raw materials: pork knuckle Ingredients: 3 cabbage leaves, ginger, cinnamon, star anise, flower horns, bay leaves, dried chili pepper seasoning: salt, cooking wine, white wine, rock sugar, dark soy sauce.)

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Add water to the pot, put in the elbow, ginger slices, add an appropriate amount of cooking wine, dark soy sauce, a spoonful of white wine boil over high heat, turn to medium heat, please click to enter **Description.

Cook until elbows are 7 medium rare.

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Paint with dark soy sauce.

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Heat the amount of oil in a pan that covers your elbows.

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Put in the elbow and fry until the skin is even (be sure to cover it, the oil will spill out) Please click to enter **Description.

Put the fried elbows in an electric pressure cooker, add an appropriate amount of water, all ingredients except cabbage leaves, and all seasonings except white wine (appropriate amount), and simmer for 30 minutes.

Simmer the elbows and pour them into the wok.

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Pour the soup into a pot and bring to a boil, thickening with starch.

Set aside half a bowl of soup.

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Then reduce the juice over high heat.

Pour over elbows.

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Blanch the cabbage leaves in a separate pot.

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Spread on a plate.

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Carefully remove the elbow and place it on a plate (it will fall apart if it sucks).

Kitchen utensils used in the finished product: electric pressure cooker, pan, cooking pot, wok wok.