Who knows how to make pork elbow delicious

The elbow is generally braised and it is more delicious. 1. Blanch the washed elbows in boiling water (that is, boil them in boiling water for a while to boil off the bloody smell); 2. After the oil is boiled, first put in a small amount of sugar, grind it with a spoon to make the sugar evenly dissolve in the oil, and then put in the blanched elbow to make all sides of the elbow coated with sugar; 3. Pour in boiling water, put in peppercorns (more than a dozen), ginger slices (silk), grass fruit, star anise, cinnamon three or four, cinnamon one inch, nutmeg two or three, salt appropriate, boil for about 5 minutes, pour all into the pressure cooker, press for about 15 minutes. 4. After removing the pressure valve, slowly dry the soup in the pressure cooker over low heat, so that the soup flavor is included in the elbow, and the meat is rotten and the soup is fragrant.

5. Friends who like to eat soup don't need to dry up the soup, just turn off the heat when they get the amount they want. Some friends like to thicken the soup, and they can also be hooked into the soup at the last moment.

2.Pull the bones out.

3.Put green onions, ginger, garlic, peppercorns and peppercorns in another pot to burst the fragrance, put rock sugar, soy sauce, salt, bay leaves, nutmeg, put the elbow in, add the soup that just cooked the elbow, and the soup just did not pass the elbow.

4.Once boiling, simmer over medium heat to absorb the flavor.

5.When there is only about a small bowl of soup left, remove from the heat.

6.Prepare a sturdy, small plastic bag of food, wait for the elbow to cool, put it in the plastic bag, and pour the rest of the soup into the middle of the elbow.

7.This step is crucial, which is to press the elbow in the plastic bag until it can no longer be pressed, and then tie the bag tightly.

8.Put it in the freezer compartment of the refrigerator, take it out after a while, and eat it by slicing.

Pork knuckle, snow mountain soybeans, green onion section, Shao wine, ginger, Sichuan salt.

Preparation method: scrape and wash the pork knuckle, sew everything along the bone, put it in the soup pot and cook thoroughly, remove the elbow bone, put it in the casserole with pork bones, put it into the original soup of the boiled meat, add enough at one time, put the green onion section, ginger, and Shao wine to boil on the fire; Wash the snow peas, put them in a boiling casserole and cover them tightly, move them to a slight heat and simmer for about 3 hours, until the meat skin is rotten with chopsticks, and when eating, put Sichuan salt and soup with beans and scoop them into a bowl and serve them, dip them in soy sauce sauce.

Features: The soup is milky white, the snow pea powder is white, the pork knuckle is soft and palatable, the original flavor is overflowing, and the aroma is overflowing.

Characteristics: Jujube red color, thick and mellow fragrance.

Put the wok on the hot fire, add the peanut oil, put in the elbow meat when it is hot, and remove the elbow when it is fried to persimmon red. Dissolve the elbow into an elephant eye block with a stealing knife, smear it with sugar, put it in a bowl with the skin side down, add soy sauce, salt water, green onion segments, ginger slices, and half a spoonful of clear soup, steam it in the basket, take out the green onion segments, ginger slices, and put it on the pot mat. Put the pot on the fire, add the soup, add the cooking wine, monosodium glutamate, and salt water, and put the pot holder into the grill.

The meat is thick with juice, put it into the grill plate, and pour the remaining juice on the elbow.

The red chop elbow has been degreased twice, and it has been really fat but not greasy, thin but not firewood. It is the first choice for greedy people who are afraid of fat.

Characteristics: The color is brown and yellow, the meat is crispy, sweet and salty.

Blanch the pork knuckle and take it out and wash it, put it in a bowl, remove the bones, mix the soy sauce and yellow sauce and spread it on the elbow, put it in a hot oil pan, fry the skin side down until golden brown, remove and drain the oil. Put a little oil on the heat in the wok, add green onions, ginger slices, star anise and yellow sauce, soy sauce, clear soup, refined salt, put in the elbows and pour them out, move to low heat and simmer for 10 minutes, turn the elbows over, and drain the soup when the stew is cooked. Put it in a large bowl, pour in the original soup of the stewed elbow, steam it in the cage for 20 minutes, and drain the original soup out of the cage when it is cooked.

Then buckle the elbow into the large bowl, put the original soup on the fire and thicken it with wet starch, add Shao wine, pepper oil, and pour it on.

Method: 1. Put the elbow in boiling water and boil for a while to remove the blood.

2. Pour a small amount of oil into the pan, stir-fry the peppercorns and star anise. Then put your elbows on both sides and fry for a while. Add a lot of soy sauce, a small amount of sugar, stir-fry for coloring, and add an appropriate amount of salt. (It's no problem to have more, next to dinner).

3. Change a large pot and add enough water at one time (the more the merrier) to cook! First the big fire, then the low fire, and after two hours it will be ok!

Steamed elbows.

Ingredients: Pork knuckle 750gMeat skin 25gStock 750gGreen onion 25gGinger 25g50 g of garlicCooking wine 5gRefined salt, vinegar, soy sauce to taste.

Preparation method Wash the pork knuckle, remove the blood, take it out, drain it, put it in a basin, add green onions, ginger, salt, monosodium glutamate, cooking wine, meat skin (boil it with water first, wash it), steam it, take it out, remove the meat skin, green onions, ginger, skim off the oil slick, and cool it into a freeze. When eating, cut into 2 large slices and put them on a plate.

Puree the garlic and add vinegar and soy sauce for eating elbows.

Steamed elbows are boiled first and then steamed.

Ingredients: 700g of pork knuckle12 eggs, 750g of lardChicken fat 5g

25g of bamboo shootsGreen vegetables 25gGreen onions 10 g

Ginger 10g15 grains of flowers, 300g of soupWet starch 100g

Cooking wine 5gMSG 2gRefined salt 2g

Soy sauce 10gStar anise to taste.

Preparation Cook the elbow with the skin until it is 60% rotten, remove it, drain it, and smear the skin with soy sauce.

2.Choy sum, bamboo shoots, ginger cut into slices, green onions cut out a mouth, sandwiched in peppercorns, set aside.

3.Burn the lard until it is 90% hot, add the pork knuckle, fry the skin until golden brown, remove it, drain the oil, and cut one side of the meat into five-minute square pieces, but do not cut the skin. Put the pork knuckle skin down into a bowl, add soy sauce, broth, green onion, ginger, and ingredients, steam until rotten, take out, remove the green onion, ginger, and ingredients, pour out the original soup, and put the elbow on the plate.

4.Boil the eggs with water, take them out, soak them in cold water, peel the shells, smear them with soy sauce, heat them with oil in a scraf spoon, add the eggs, take them out when they are golden brown, add the green onions, ginger, soy sauce, and stock, steam them thoroughly, take out the eggs, and put them on the outside of the elbow.

5.Add the original soup and remaining soup of steamed elbows, plus bamboo shoots and cabbage sum, after boiling, skim off the foam, hook the thickener, add monosodium glutamate, drizzle with chicken fat, pour on the elbow and eggs, and serve.

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 spices, 15 grams of starch, 10 grams of sugar, appropriate amount of soup, a little green garlic.

Steps: 1. Choose fresh elbows with thin skin and small pores, remove the bones, and trim them 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.

Preparation of ingredients. Ingredients: 1 pork knuckle, several bamboo slices.

Seasoning: a pinch of chives, a pinch of ginger, an appropriate amount of sugar, an appropriate amount of soy sauce.

Steps: 1.Scrape the elbows, cut them in a straight line with a knife (see bones), boil in a pot of boiling water for about 2 minutes, and remove them; Chives are knotted.

2.Take a casserole, put the bamboo slices at the bottom, put the elbow skin down on the bamboo slices, add green onion knots, ginger slices, soy sauce, sugar and water (water is level with the meat surface), boil over high heat, skim off the foam, cover the pot, and simmer over low heat for about 1 hour.

3.Turn the elbow over (skin up), and when the elbow is cooked, take out the bamboo slices.

Ingredients: 500 grams of pig's trotters. Excipients: 2 slices of ginger, a little rock sugar, a little ginger, 2 spoons of dark soy sauce, 4 dried chilies, 1 star anise, and an appropriate amount of shredded green onions.

Steps: 1. 500 grams of pig's trotters, and two slices of ginger are boiled in boiling water for 1 minute, scooped up and drained in cool water;

2. Put a little oil in the iron pot, put a small handful of rock sugar and stir-fry, put down the hooves and ginger slices when it is brownish-red, take the shelter, be careful of the oil splashes, and stir-fry the hooves on low heat until slightly golden;

3. Add two large bowls of water, add two spoonfuls of soy sauce, four dried chili peppers, and one star anise stew in a casserole, bring to a boil over medium heat and simmer until the water is dry and the meat is rotten;

4. Put a small plate and sprinkle with shredded green onions and serve.

Pork elbow, shallots, ginger slices, rock sugar, light soy sauce, dark soy sauce, cooking wine, salt, star anise, cinnamon, Sichuan pepper, fennel, cloves, bay leaves, grass fruit.

Methodological steps. 1. Remove the elbows, clean them, put them in a pot of cold water, and add an appropriate amount of water.

2. Add Sichuan pepper, star anise and an appropriate amount of cooking wine, skim off the foam after boiling, and then remove the elbow and drain.

3. Put a small amount of oil in the wok, add rock sugar after the oil is hot, and melt over low heat.

4. Wait for the rock sugar to melt into caramel color, put it in the elbow, add light soy sauce, dark soy sauce and cooking wine.

5. Add an appropriate amount of hot water to submerge the elbows, and add grass fruits, fennel, bay leaves, star anise, cinnamon, Sichuan pepper, and cloves.

6. After the heat is boiling, turn to medium-low heat, cover the pot and simmer for an hour.

7. Add an appropriate amount of salt to taste, turn over the elbow and simmer for another 1 hour, until the soup is almost ready.

Roasted pork knuckle. 1.Wash the elbow and put it in a saucepan, add an onion (cut in half), add an appropriate amount of black pepper, 4 cloves of garlic, an appropriate amount of salt, add beer (no pork knuckle is enough), and simmer for about 2 hours.

2.Remove the pork knuckle, prick small holes in the surface with a fork and spread evenly with salt.

3.Put tin foil on the baking sheet (be sure to stick it, otherwise the skin will stick to the foil), put in the oven and bake at 220 degrees for 40 minutes, until the skin is blistered and darkened, to prevent battering, please look every half hour.

Seasoning: Sichuan pepper, spices, green beans, green onions, ginger, garlic, grass fruits, bay leaves, rock sugar, thin white string tied to elbows.

Method. 1. Wash the elbow and use a knife to scrape the fine hair dirt on the elbow (this step is quite critical, even if you buy it for processing, you must scrape, you will find that it is very dirty after scraping).

2. Wrap the meat on the pork knuckle in the skin and tie it with a cotton rope (this is the secret of the sauce elbow not to be minced and peeled, be sure to tie it carefully, and the elbow will not appear to peel off the skin and mince the skin when it rolls in the pot).

3. Put the elbow under cold water in the pot, blanch the water so that the blood foam in the elbow will be spit out with the water temperature.

4. Make boiling water in a pot and boil green onions, ginger slices, garlic, old soup, bay leaves, grass fruits, star anise, cumin, cardamom and peppercorns.

5. Remove the blanched elbow from the pot.

6. Start to fry the sugar, heat the pot and put a little oil in the rock sugar.

7. Wait on low heat for the rock sugar to melt slowly.

8. Turn the rock sugar into amber and stir slowly with a bamboo spatula.

9. The rock sugar becomes a sauce color, pay attention to the heat, not too big.

10. When there are a large number of bubbles produced with some smoke, prepare to cook boiling water from the fire at any time, and the sugar color will be successful.

11. Pour the sugar into the boiled soup pot.

12. Put in the blanched pork knuckle, the soup should not exceed the elbow a little, bring to a boil over high heat, and cook in Shao wine.

13. Turn to medium heat cover.

14. After one hour, open the lid and add salt, pepper, sugar and soy sauce to taste.

15. Cook the sauce over medium heat for half an hour and wait for the elbows to taste.

16. When the skin and flesh of the elbow appear jujube red, you can turn to high heat to reduce the juice.

17. Turn your elbows over in a large pot and pour the soup with a spoon to keep the skin and flesh consistent.

18. Finally, remove the elbow from the juice on high heat.

19. Heat the old soup in the pot and cook the green beans, and collect the soup.

20. Use scissors to cut off the cotton rope that ties the elbow and serve it on the table.

I like braised pork elbow, it tastes fat but not greasy after stewing, and it is very delicious.

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1. 1 pork knuckle, 4 tablespoons of delicious fresh soy sauce, half a small bowl of dark soy sauce of straw mushrooms, 3 tablespoons of oyster sauce, 1 small bowl of rice wine, appropriate amount of bay leaves, appropriate amount of salt, 5 star anise. 1 small piece of ginger. 1 head of garlic, 20-30 Sichuan peppercorns, appropriate amount of cumin powder, appropriate amount of thirteen spices, appropriate amount of Sichuan pepper noodles, appropriate amount of pepper, 10 dried red peppers, 10 monocrystalline rock sugar.

2. Wash one pork knuckle.

3. Use scissors to cut the pork knuckle along the bone, be careful when cutting, don't cut your hands, and it is not difficult to cut the scissors quickly.

4. Put 4 tablespoons of delicious fresh soy sauce, minced ginger, minced garlic, cumin powder, Sichuan peppercorns, pepper, and thirteen spices.

5. Turn over and simmer to marinate, and put in the refrigerator for more than an hour.

6. Wrap the marinated pork knuckle with an abrasive cloth, wrap the meat horizontally so that it is good, and then tie it up with a thread, but it can be tied tightly, the meat can be firm, and the taste will be good, put the wrapped pork knuckle in the pot and put water, the water level is about not to the pork knuckle, put on the bay leaves, rice wine, ginger slices, turn off the fire after boiling for 10 minutes, and take out the pork knuckle and put it in cold water to shower. It's better to have green onions, because I was busy buying and didn't put it!

7. Put the pork knuckle in the pot again, put the water over the pork knuckle, put on the rice wine, straw mushroom soy sauce, oyster sauce, dried red pepper, Sichuan pepper, ginger slices, monocrystalline rock sugar, bay leaves, garlic, salt, star anise boil on low heat for half an hour, turn off the fire for half an hour, turn off the fire for half an hour, turn off the fire and cool for 40 to 50 minutes, put it in the refrigerator and soak it for a night, you can slice it and eat, the slice emits a strong fragrance, it tastes cool, and the soft taste is really delicious.