How to cook the elbow deliciously, how to cook the elbow delicious

1. Prepare an elbow, and clip off the hair on the epidermis with tweezers;

2. Tear the prepared spices and tangerine peel into small pieces, and all the spices should be packed into the package; Prepared packets, green onions, ginger, dried red peppers, rock sugar;

3. Put water into the pot and boil, pour in an appropriate amount of green onion and ginger cooking wine (not in the recipe), put in the elbow to blanch, turn it in the middle, cook until the skin changes color slightly, take out the elbow, and use it to scrape on the surface, one is to remove part of the oil, and the other is to shave off the unshaved hair;

4. Put the elbows, green onion and ginger, dried red pepper and material bag into the black inner pot, put 2 tablespoons of Huadiao wine, a spoonful of 15ml;

5. Add 40ml of special soy sauce, similar to light soy sauce; Add 3 tablespoons of 45ml teriyaki soy sauce, similar to dark soy sauce;

6. Put in 2 tablespoons of salt, about 5g per spoonful; Add 1000ml of water;

7. Put a little oil in the wok, add rock sugar at the same time, and heat over low heat;

8. Heat until the rock sugar is completely melted and brown, turn off the heat; During the heating process, stir constantly with a spatula;

9. Pour the boiled sugar into the pot;

10. Cover the lid, use the "Function" button to select "Bean Hoof Tendon", press start, and the pressure cooker will start to work automatically; What it looks like in the pot after the lid is opened; Carefully remove the elbows, place them on a plate, and decorate them with blanched broccoli around them;

11. Put an appropriate amount of soup in a wok, boil over high heat, thicken with water starch, and pour it on your elbow while hot.

Stewed pork knuckle with bamboo shoots.

Ingredients: Pork knuckle 800g.

Winter bamboo shoots 500 grams.

A small handful of shallots.

1 green onion.

Garlic 8 cloves.

Sliced ginger 6 slices.

Star anise: 3 pcs.

3 bay leaves.

Sichuan pepper A small handful.

Cinnamon A short piece.

Cooking wine 30 ml.

Light soy sauce 25ml.

40 grams of caster sugar.

Salt to taste 5 ml of dark soy sauce.

The preparation of stewed pork knuckle with fresh bamboo shoots.

Prepare all the ingredients and make braised pork knuckle with fresh bamboo shoots today, so good quality pork knuckle is essential Pork knuckle, the meat is delicious, and the braised pork knuckle is very good.

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Rinse the pork knuckle thoroughly, then add ginger slices and cooking wine to marinate for more than 15 minutes, which can effectively remove the smell.

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After peeling the winter bamboo shoots, wash them and cut them into hob pieces for later use.

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The next thing we need to do is to blanch the elbow, put enough cold water in the pot, and put the pork knuckle in the pot under cold water, so that the blood foam can be more analyzed.

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Bring the pork knuckle in a pot under cold water to a boil over medium heat.

Rinse the blanched pork knuckle, drain and set aside.

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Add cooking oil to the pan, then add the rock sugar, and stir over low heat until the sugar melts and turns caramelized.

Then turn the heat to low and add the green onion, ginger and garlic and stir-fry slightly until fragrant.

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Then add light soy sauce and hot water to bring to a boil.

Add the blanched pork knuckle, cover the pot and simmer over medium-low heat.

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After simmering for an hour, add the prepared bamboo shoots and simmer them together, tasting the flavor and seasoning the soup in the process.

Continue to cover the pot and simmer for about half an hour to remove the juice from the pot.

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Sprinkle with chopped green onions and white sesame seeds and you're good to go! The delicious aroma of fresh winter bamboo shoots is matched with the rich aroma of pork knuckle.

Here's how:

1. Blanch the pot under cold water and elbows; After the water boils, add some cooking wine, constantly scoop off the foam on the surface, and cook until 7 is ripe.

2. Take a little dark soy sauce, cooking wine, light soy sauce and sugar to mix, and make a good brush juice; After blanching, the elbow is placed on the rack until the surface dries, and the prepared juice is brushed onto the surface, and the juice will be absorbed along the pores of the skin, and repeatedly brushed and dried until the color is satisfactory.

3. Take the pan and put oil on medium heat to fry, fry until the skin is evenly hardened, hard and crispy, and throw the fried elbow into the slow cooker.

4. Add all the ingredients, an appropriate amount of green onion and ginger, 1 star anise, 15-20 Sichuan peppercorns, 1 4-1 2 tsp fennel, a small piece of cinnamon, 4-5 dried chili peppers (with the increase or decrease of personal spiciness), 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, 3 cups of water, 1 tsp salt, and stew until the skin and flesh are soft and rotten.

Burnt elbows. Prepare the ingredients as follows: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of shallots, and appropriate amount of Sichuan pepper powder.

The specific method is as follows: the pork knuckle is burned with a soldering iron to remove the remaining hair on the elbow skin, soaked in water for 10 minutes, scraped and cleaned, put an appropriate amount of water in the pot, boil the elbow until it is four mature, move it into the brine pot and cook it over medium heat until it is rotten, take it out when it is rotten, buckle it into the bowl, take 50 grams of marinade in the marinade pot, add salt and stir well, pour it on the elbow and steam it, that is, the sauce elbow is cut into 2 cm square elbow meat pieces. Finely chop the green onions.

Beat the eggs into the bowl and stir well with chopsticks, put in flour, cornstarch, sesame oil, salt and an appropriate amount of water and mix well into a paste, put the cut elbow meat pieces into the mixed and hung paste, heat the pan, add oil, burn until seven mature, put the elbow meat into the pot one by one, fry until golden brown, pour into the colander from the pot, drain the oil, put the fried charred elbow meat in the pot while it is hot, put in the pepper powder, green onion and stir-fry for a while, pour in sesame oil, and put it in the dish.

Braised pork knuckle.

Prepare the following ingredients: 1 elbow, 3 liters of water, 10 grams of ginger, 4 cloves of garlic, 15 grams of cooking wine, 2 grams of Sichuan pepper, 2 star anise, 3 chili peppers, 7 grams of rock sugar, 2 grams of salt, 5 grams of oil, 15 grams of soy sauce, 10 grams of dark soy sauce, 1 shallot.

The specific method is as follows: slice ginger and garlic, blanch the elbow in cold water, add cooking wine, Sichuan pepper, star anise, chili, stewed meat king, rock sugar, salt, oyster sauce, soy sauce, dark soy sauce, green onion and ginger, and simmer for two hours over medium heat!

Hello dear Happy New Year.

The elbow is first scraped off the flesh with a knife, then the fur is removed, blanched in a pot of cold water, and washed after blanching. 2. The skin of the meat is also scraped off with a knife, and then the fur is removed, blanched in a pot of cold water, washed after blanching, and a few square pieces are left (because the elbow is boneless, so the skin is less, and the skin can be added to the place where there is no skin on both sides when it is placed in the container for beauty), and the rest are cut into thin strips. 3. Put the elbow into the pot and add hot water, then put the green onion, ginger, pepper and bay leaves into the box and put them in the pot together, simmer over low heat until the chopsticks can be forked, add an appropriate amount of salt and continue to stew until cooked, and remove it.

4. Put the cut meat skin into the pot and continue to simmer for 20---30 minutes until the meat skin is cooked and the soup is sticky and turn off the heat. 5. Put the stewed elbow into the container, fill the meat skin where there is no meat skin on both sides, then pull the meat apart with chopsticks, and then pour the soup on it, which can be cooled naturally or put in the refrigerator. 6. Adjust the triple oil

Add 1 tablespoon of Haitian Timding sweet vinegar to Fluttershy, 1 tablespoon of Haitian Zero Add First Sauce and 1 tablespoon of sesame oil, mix well. 7. Buckle the frozen crystal elbow, cut it into thin slices, and dip it in the sauce. Refreshing, firm and delicious.

Characteristics: dark color, strong taste, salty and sweet, fat but not greasy.

Ingredients: 1 hoof (about 1500 grams), choy sum, soy sauce, sugar, and monosodium glutamate.

Preparation: 1 Wash the hoof, put it in a soup pot and cook, take it out and put it into a hot oil pan for 7 to 8 years while it is hot, take it out and soak it in cold water until the meat skin is blistered and set aside, blanch the cabbage sum and use it on the periphery of the basin. 2：

Put the hoof and the original soup in the pot, add soy sauce and sugar, turn to low heat after boiling, add monosodium glutamate, turn to high heat to reduce the juice until thick, and put it in the cabbage.

Ingredients: 700 grams of pork knuckle and 250 grams of Jinhua ham.

Excipients: 200 grams of winter bamboo shoots and 50 grams of pea seedlings.

Seasoning: 5 grams of ginger, 50 grams of rice wine, 3 grams of salt, 2 grams of monosodium glutamate, 15 grams of shallots.

1.Wash and scrape the fresh pig's trotters (pork knuckles), cut them along the inside (the knife is deep to the bone), put them in a pot of boiling water to blanch the blood, and remove them.

2.Soak the ham hooves in water for 5 hours, and cut the twill cross knife on the skin, and the knife is half the depth of the ham meat.

3.Then, place the ham trotters in the bottom of the container and place the fresh pig's trotters skin side down on top of the ham trotters.

4.Cut the winter bamboo shoot meat into about 2 cm long rolling pieces, put it on top of the fresh pig's trotters, put in 500 ml of water, add rice wine, green onion knots, ginger slices, send it to the steamer, steam it for about 2 hours with a strong fire, take it out when it is crispy, and pick out the green onion and ginger.

5.Put the gold and silver hooves into the big pot, add 500ml of broth, refined salt, monosodium glutamate, and skim off the foam after boiling.

6.Then blanch the pea seedlings, pour the soup into the gold and silver hoof pot, and then serve.

1 pig front hoof (about 1500 grams).

Ingredients: Seasoning: 15 grams of refined salt, 10 grams of green onions, 10 grams of ginger slices, 25 grams of Shao wine, 5 grams of coriander, 10 grams of sesame oil.

1. First remove the miscellaneous hair from the hooves and tweezers, scrape and clean, and peel off the skin with a knife (for other purposes). Blanch in a pot of boiling water, then rinse in clean water.

2. Wash the wok, put it in the hoof, pour in water, subject to submerging, put it on a high fire and boil, skim off the foam. Then add refined salt, green onions, ginger slices, Shao wine, cover, and change to a small stew for about 2 hours until crispy. Pick off the ginger slices and green onions, put the hooves and soup into the soup bowl, drip in sesame oil, and sprinkle with chopped coriander.