The most authentic way to make braised elbows

Ingredients: Pork elbow, a spice, ginger Xiangke, food seasoning, salt, soy sauce, cooking wine, rock sugar, Xiangke, food recipes: 1

The elbow is clean and fine, and cut it in the middle. Cut to the middle bone. 2.

Then use the tip of the knife to slowly separate the bones and tendons. Then use the tip of the knife to slowly separate the bones and tendons. 3.

Deboning is complete. 4.Put the elbow meat into the pot, add the cold water that has submerged the pork knuckle, put in two slices of ginger, and two tablespoons of cooking wine flying water.

Once boiling, drain the water. 5.Dark soy sauce and homemade cooking wine (koji album turned by yourself) 1:

Mix well in a ratio of 1 and spread over the skin. 6.I used oil that could soak the skin of the meat, burned it until it was 7 percent hot, and threw it into the lid of the elbow.

8.Stir-fry to this point. 9.

Quickly add the fried elbow meat with the skin side down and drizzle with a large spoonful of cooking wine. 10.Add water to submerge the elbows, after boiling, skim off the floating dust and turn to low heat, add spices, pat the scattered ginger, dark soy sauce, light soy sauce, salt, dark soy sauce should not be too much to avoid blackening.

Simmer for 2 to 3 hours. Once the meat is soft and rotten, it can be scooped up. Pressure cooker 40 to 50 minutes will be fine.

11.Blanch the broccoli in water with salt and oil until cooked, and put your elbows on the edges. 12.

The juice is collected on high heat, and the gum that naturally precipitates from the skin and enters the soup will become sticky after the juice is collected, and there is no need for additional thickening. 13.Drizzle.

14.Finish.

Braised elbows. Ingredients: 1000 grams of elbows.

Excipients 2000 grams of peanut oil (75 grams of actual consumption), 50 grams of soy sauce, 75 grams of cooking wine, salt, green onions, ginger, a little spice, 15 grams of starch, 10 grams of sugar, appropriate amount of soup, a little green garlic.

Method Choose a fresh elbow with thin skin and small pores, remove the bones, and trim it into a round peach shape.

2. With the skin of the elbow facing up, put it in a five-spice brine pot and heat it, and cook until it is ripe and take out.

3. Heat the oil pan, fry the elbow skin down until yellow, and keep turning it when frying to prevent the bottom from sticking.

4. Fry the elbow and take it out, put it in a bowl, add green onion and ginger, pour some water with braised soup, pour it into the bowl, and steam it in the upper drawer.

5. Buckle the steamed elbow into the **, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in oil, and pour it on the elbow.

Golden red, soft and fragrant. The elbow fragrance is wafting, and the taste is delicious and refreshing.

Braised hooves. Ingredients: 1 medium-sized hoof, 1 green onion, about 10 slices of ginger, 10 peeled garlic, 10 star anise, 15 white rock sugar.

Seasoning: 1 teaspoon vinegar, 2 teaspoons rice wine, soy sauce rice bowl, dark soy sauce (for coloring) half rice bowl, 8 rice bowls of water (to cover the hooves).

Method: Blanch the hooves first, and wash the pot and meat.

2.Heat a pan with 2 teaspoons of salad oil, stir-fry the chives, garlic and ginger slicesstar anise, then put the hooves into the pot and mix with the stir-fry ingredients, 3

Add rice wine, soy sauce, vinegar, rock sugar, water, boil, turn to low heat and simmer for another hour, and then reduce the water over high heat until thick.

4.If you can't finish the first meal, you can put it in the refrigerator, and you can slice and sandwich steamed buns, roast cakes or scallion pancakes between meals, and then serve sweet potato porridge.

Detailed steps for how to make braised elbow:Ingredients: pork knuckle, rock sugar, green onion, ginger and dried chili.

Steps: Step 1: The pork knuckle is first blackened with fire, hoping to remove the residual hair and some odors.

Step 2: Soak the blackened pork knuckle in water for about two hours.

Step 3: Boil water in a pot, put green onion and ginger cooking wine in the water, and blanch the pork knuckle.

Step 4: Blanch the water, remove the water and rinse off the blood foam for later use.

Step 5: Heat a little oil and add rock sugar.

Step 6: Stir-fry the rock sugar over low heat and melt, and continue to fry until the jujube is red.

Step 7: Put a bowl of hot water and boil it into sugar-colored water for later use.

Step 8, put the boiled sugar water into the pressure cooker, put the elbow in it, put two bay leaves, more than a dozen peppers, a large ingredient, a grass fruit, a dozen cumin, a small piece of cinnamon, an appropriate amount of tangerine peel, an appropriate amount of green onion and ginger, two dried chili peppers, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of soybean paste, and a teaspoon of salt.

Step 9: Cook for more than two hours, and the meat will be ready.

Tips:

Frying the sugar color can make the hooves more ruddy and shiny, pay attention to the sugar color and do not fry the old, otherwise the taste will be bitter. This dish is actually not very difficult, the key is to simmer for a long time, the natural meat is rotten and deboned, and the flavor is strong but not greasy. Of course, recipes are just sharing the process of making your own food, not the only standard.

There are hundreds of flavors in 100 dishes, and everyone's preferences are different.

Ingredients. Elbow 700g

2 green onions, stalks of food.

Ginger 1 gram food.

A large bowl of old brine.

Rock sugar in moderation with food.

Appropriate amount of brine juice.

Hand pump an appropriate amount. Appropriate amount of dark soy sauce.

Cooking wine to taste. Starch to taste.

Appropriate amount of oyster sauce. Preparation of braised elbows.

1.Prepare your ingredients.

2.Blanch your elbows in boiling water for two minutes.

3.Cut the green onion into white sections and tie the green onion leaves into a knot.

4.Wash the elbow and put the blood in a saucepan and add the old brine, brine juice, ginger slices, soy sauce, oyster sauce and salt.

5.Put cold oil in rock sugar and stir-fry over low heat.

6.Stir-fry the sugar until brown and defoam.

7.Pour the fried sugar into the saucepan, then add the green onion knots, bring to a boil over high heat, turn to medium-low heat and simmer for two to three hours.

8.It's almost time, the elbow has become soft and waxy, turn off the heat and take out the elbow on the plate.

9.Add an appropriate amount of soup to the wok for the stewed elbows.

10.Prepare a clean bowl, pour in starch, add an appropriate amount of water, and mix well.

11.When the soup boils, pour in the water, starch juice, and boil until thick, add the chicken essence.

12.Finally, drizzle the juice and garnish with shredded green onions.

Tips:As long as it is braised food, you must pay attention to the amount of fried sugar and soy sauce, it must be delicious and good-looking, and the elbow does not need a pressure cooker, and it is more fragrant when it is simmered!

Braised elbows. 1. Raw materials: 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 of cooking wine, honey, fungus, magnolia slices, monosodium glutamate, wet dough powder, and an appropriate amount of two clear soups.

Second, the production method:

l. Cook the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2. Cut the whole elbow into a circle according to the size of the 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.

1. Wash the bought elbows, pluck the hair on the elbows with tweezers, and then cut the elbows into a cross knife, which is beautiful and easy to taste, put it in a pot of cold water and boil it over high heat and remove it.

2. Put the elbow into a basin, add an appropriate amount of salt, green onions, cooking wine, star anise, ginger slices, sugar, and dark soy sauce and stir. For better flavor, turn your elbow every once in a while.

3. About two hours or so, the elbow is basically colored and flavored, put it in the pressure cooker, add an appropriate amount of water and seasonings, turn it into a low heat after the fire boils, turn off the heat after about 40 minutes, and after all the gas in the pressure cooker is released, take out the elbow and put it on a plate.

4. Put the soup of the elbows boiled in the pressure cooker into the wok, add the chicken essence, put in the adjusted water starch after boiling, drop a few drops of salad oil, and pour it evenly on the elbows of the plate with a spoon, and the braised elbows are ready.

This is the braised elbow I made, and the family sat around the table and ate the fragrant dish, which was really fun. If you also feel a special appetite after reading it, then do it for your family according to the method I taught.

The steps of the preparation of braised elbow.

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Step 1: I bought a small elbow about 2 catties at the supermarket at the door, totaling 57 yuan. Let the supermarket brother see if there is any hair that has not been shaved clean, and shave it first. Then chop into small pieces.

Step 2 Go home and wash the elbow pieces, put cold water in the pot to cover the elbows, two green onions knotted, a few slices of ginger, and a little cooking wine. **After boiling for 5 minutes, skim off the foam, remove and rinse with cold water for later use.

Step 3 Put oil in the pot, the oil is a little more than the oil in the stir-fry, turn off the low heat and put the rock sugar after the oil is hot, and wait for the rock sugar to melt into brown and put the elbow and stir-fry evenly, this step is to color. Then put the green onion and ginger in it and stir-fry, release the soy sauce and stir-fry for another two minutes. Add 2 bottles of beer to the pot and put some hot water in it if it doesn't go over the elbow.

Add the bay leaves and stir the cinnamon evenly.

Step 4 After the water is boiled, turn off the medium-low heat, simmer for an hour and a half, then collect the juice, take it out and taste whether it is very soft and Q elastic, and then try the salinity, you can adjust the flavor again to get out of the pot. It's very simple, you can try it too! If you like my sharing, please feel free to follow it!

Braised elbow is a big dish in Shandong cuisine, and it is basically a dish in Shandong banquets, but in fact, its method is not complicated. Let's talk about the most authentic way to make braised elbow.

The most authentic way to braised the elbow with rock sugar is: blanch the elbow, blot the water with special kitchen paper, cut the elbow, put the rock sugar into the hot pan, dissolve the sugar, and then put the elbow in the pot to stir-fry.

Pork knuckle, rock sugar, cooking wine, light soy sauce, salt, chili, Sichuan pepper, star anise, ginger, green onion.

Bring your elbows to boiling water and remove the foam as you cook until no more foam comes out. Remove the boiled elbow and blot the water with kitchen paper (to prevent too much oil splashing when frying the sugar in the future).

Use a knife to make an incision in the side of the elbow, cut the bone in the middle of the elbow, and make a circle along the bone to remove the bone. At the same time, use a knife to make a few cuts on the thicker part of the meat to facilitate the flavor, but do not cut the skin of the elbow.

Put the bottom oil in the wok, put a dozen rock sugars, and heat over low heat.

Heat until all the rock sugar is melted and the sugar turns brown with small bubbles around the edges.

Seize this time, immediately put the elbow skin down into the pot, and turn it over with a spatula, so that all sides of the elbow are stained with sugar (note that it may be easier to splash oil, you can use the lid to block it). Next, pour in cooking wine, light soy sauce, dark soy sauce, green onion, ginger and garlic and stir-fry.

Pour in the water that is not up to the elbow, and then add salt, chicken essence, and five-spice powder to taste (the taste of the soup is slightly saltier than normal).

While turning the heat to a boil, add the stews such as Sichuan pepper, star anise, grass fruit, cinnamon, bay leaves, cumin, and dried chilies.

Turn to an electric saucepan and simmer for 3-4 hours.

Before serving, pour an appropriate amount of soup into a wok, add a small amount of water starch over low heat to thicken, and pour it on the elbow.

The purpose of putting the pork knuckle in a hot pan is to fry the flavor of the ingredients into the meat of the pork knuckle. The stew time can be appropriately simmered for a longer time.

The most authentic way to make braised elbow is as follows:

Ingredients Tools: 1000 grams of elbows, appropriate amount of rock sugar, a handful of chives, a piece of ginger, two star anise, two pieces of cinnamon, an appropriate amount of bay leaves, an appropriate amount of dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of cooking wine, a container, a draft of water, small tweezers, oil, boiling water, a casserole.

1. Put the cleaned elbow and enough cold water in the pot, boil it over high heat, take out the elbow and let it cool slightly after all the blood is cleared, pluck off the remaining miscellaneous hair with small tweezers, and then scrape the remaining oil stain on the meat skin with a knife.

2. Put oil and crushed rock sugar in a wok, heat over low heat until melted, and slowly boil until brownish.

3. Put the elbow in and stir-fry to color, and stir-fry the green onion knots, ginger pieces, star anise, cinnamon, tangerine peel and other spices to bring out the aroma.

4. Add cooking wine, dark soy sauce, light soy sauce and enough hot boiled water (the amount of water leakage is not more than 5cm of the hoof), and bring to a boil.

5. After the crack is boiled, turn it to the lowest heat, cover and simmer for about 3 hours until the meat is crispy (when simmering, you can transfer it to a casserole where the soup can be lower than the depth of the elbow, about two hours).

6. After the elbow is stewed, take out the soup and elbow and pour it into the iron pot to collect the juice, remember to turn over when the soup is reduced to make the elbow color evenly, the more the soup will become more and more viscous at the back, pay attention to prevent the bottom from sticking, and use a spoon to pour a spoonful on the exposed elbow.

7. Finally, take out the elbow and put it on a plate, filter out the spice impurities in the soup, collect the thick soup on high heat, and pour it on the hoof.

1 elbow to the bone, water to remove the blood foam, boil until 2 mature. Remove and drain the water and mix well with soy sauce inside and out.

2. Take the hot oil in the pot until it is hot, put in the elbow and cover the pot (be careful to splash the oil and burn), and fry until the elbow skin is blistered and removed. Elbow 2 sides cross, knife (shallow skin, deep meat), skin side down, put bowl.

3. Stir up another pot with a little base oil, heat a little sugar, fry until sugar color, add an appropriate amount of water (or soup), add cooking wine, ingredients, green onions, ginger (pat loose), salt, pepper, monosodium glutamate to adjust the taste, boil, skim off the foam, and pour into the elbow bowl.

4. Steam the pot over high heat (rotten), take out the original soup, buckle the elbow plate, boil the original soup, add sesame oil and pour it on the elbow.