The practice of elbows, how to make home cooked elbows delicious, home style elbows home style pract

Material. 1400 grams of pork knuckle, 30 ml of Huadiao wine, premium soy sauce.

40 ml, 45 ml of braised soy sauce, a little oil, an appropriate amount of salt, an appropriate amount of green onion, an appropriate amount of ginger, 4 star anise, 4 bay leaves, a piece of cinnamon, 5 grams of cumin, a grass fruit, a piece of tangerine peel, 50 grams of rock sugar, a dried red pepper, 1000 ml of water, an appropriate amount of water starch.

Method. 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.

2 pork knuckles; Scallions; Ginger; 1 star anise; 15-20 peppercorns; Fennel.

1 4-1 2 tsp; a small piece of cinnamon; 4-5 dried chili peppers (increase or decrease with personal pungency);

1 tablespoon dark soy sauce; 2 tbsp light soy sauce; a tablespoon of sugar; 1 tbsp cooking wine; 3 cups of water; 1 teaspoon salt;

Soft and rotten bones, smooth skin and tender flesh. And after the process of blanching and frying, there is basically no grease left. It tastes soft and rotten but not greasy, and gray is often 8 wrong, and it is the most suitable for sticking autumn fat.

Stewed elbow recipes and steps.

Blanch in a pot under cold water and elbows; After the water is boiled, add some cooking wine, constantly scoop off the foam on the surface, and cook until 7 mature; Take a little dark soy sauce, cooking wine, light soy sauce and sugar and mix it to make a brush juice; After blanching, put the elbow on the rack until the surface dries, and brush the seasoned juice to the surface;

After brushing the juice for the first time, it will drip like this, and after a while, the juice will be absorbed along the pores of the skin.

Brush and dry repeatedly until you are satisfied with the color, which basically determines the color of your finished product. I probably brushed it 3-4 times.

Take the pan and put oil on medium heat to fry, and fry until the skin is evenly hardened and crispy; Throw the fried elbow paper into the slow cooker;

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 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.

You can eat it until the skin and flesh are soft.

1. The first step is ginger and garlicSlicesThis is shown in the figure below.

2. Step 2: Blanch the elbow with cold water in the pot, as shown in the figure below.

3. Step 3: 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 into the pot, as shown in the figure below.

4. Step 4: Simmer for two hours on medium heat as shown in the figure below.

5. The fifth step lastsBraised elbowsThe finished product is shown in the figure below.

1. 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.

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

Step 2: Wash the green onion, ginger, garlic and green onion and set aside;

Step 3: Knot 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 into the casserole with the garlic;

Step 4: Put in the elbow after the water, pay attention to the skin side down;

Step 5: Add light soy sauce, dark soy sauce, Shao wine, rock sugar;

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

2. Ingredients: 1 elbow, 40 grams of rock sugar, 50 grams of rice wine, 2 teaspoons of dark soy sauce, 4 teaspoons of light soy sauce, appropriate amount of fermented bean curd, 2 star anise, 3 bay leaves, appropriate amount of green onion and ginger, 2 pieces of angelica, 1 grass fruit, 3 white buttons, 1 stewed meat package, appropriate amount of salt.

Method: Step 1: Clean the elbows, boil in a pot under cold water and remove the foam until there is no more foam;

Step 2: Remove the boiled elbow and remove the fine hairs with tweezers;

Step 3: Seasoning: rice wine, green onion and ginger, rock sugar, dark soy sauce, light soy sauce, fermented bean curd, star anise, bay leaves, angelica, white button onion and ginger and other seasonings (the seasoning at home is not complete, and a stew package is used);

Step 4: Put the cleaned elbow into the casserole, add all the seasonings, add warm water slightly over the elbow;

Step 5: Put the casserole on the fire, boil over high heat, change to low heat and simmer for about an hour;

Step 6: Pay attention to turning over when firing;

Step 7: Finally, thicken the soup slightly.

3. Ingredients: 1 pork knuckle, an appropriate amount of old soup, 4 bay leaves, 1 stewed meat package, 1 grass fruit, 3 star anise, 1 nutmeg, 40 grams of yellow sauce, 2 small pieces of cinnamon, appropriate amount of green onion and ginger, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of rock sugar.

Method: Step 1: Add green onions, ginger and cooking wine to a pot under cool water, and remove blood foam and impurities after the water boils;

Step 2: Blanched elbow carefully pluck the fine hairs and wash them well;

Step 3: Sauce: old soup, stewed meat packet, yellow sauce, green onion and ginger, star anise, cinnamon, bay leaves, grass fruit, nutmeg, rock sugar and other seasonings;

Step 4: Put the cleaned elbow into the pressure cooker and add all the spices;

Step 5: Add dark soy sauce;

Step 6: Close the lid and press for 30 minutes;

Step 7: Don't rush to remove after turning off the heat, soak your elbows until they are still warm;

Step 8: Remove the large bones;

Step 9: Wrap it in plastic wrap and peel off the plastic wrap after it cools.

1. 1 pork knuckle, appropriate amount of oil, appropriate amount of honey, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of green onion and ginger, appropriate amount of star anise.

2. Soak the elbow in clean water to remove the blood, pluck the pig hair with tweezers and rinse it well.

3. Bring the elbow to a boil in a pot under cold water over high heat, add an appropriate amount of cooking wine, and then simmer for about 5 minutes to remove excess blood foam.

4. Take out the elbow, drain the water, and then use absorbent paper to clean the water on the surface of the hoof.

5. Use a brush to evenly brush a layer of honey on the surface of the elbow, and then brush with a layer of dark soy sauce.

6. Heat oil in a wok and fry around your elbows until golden brown. Frying is better, be sure to pay attention: the oil will splash. After frying, put it in an electric pressure cooker, pour in the stock, and add an appropriate amount of rock sugar, light soy sauce, salt, green onion knots, ginger slices and star anise. Press the Bean Feet button.

7. After the float of the electric pressure cooker naturally falls, open the lid and gently pierce it into the pig's elbow with chopsticks.

8. Pour an appropriate amount of soup into the wok, then add an appropriate amount of rock sugar and water starch to boil, and the soup is thick.

9. Put the elbow on the plate, then pour the prepared soup stew, and then sprinkle some chopped green onions to serve on the table.

1. Ingredients: 1 pork knuckle.

2. Excipients: 2 star anise, 1 Sichuan pepper, 2 bay leaves, 1 cinnamon, 30 grams of rock sugar, 50 grams of cooking wine, 50 grams of oil, 2 spoons of salt, 1 piece of ginger, 2 green onions, 1 garlic.

3. Pluck out the pork knuckle and wash the hair on the shredded meat.

4. Cut along the bone, and cut a few knives along the bone.

5. Blanch the meat skin down in a pot under cold water to remove the blood.

6. Put an appropriate amount of water in another pot, add elbows, green onions, ginger slices, Sichuan pepper, star anise, cinnamon, garlic cloves, rock sugar, bay leaves and bring to a boil over high heat, pour in cooking wine, and simmer for three hours.

7. Add an appropriate amount of salt and simmer for half an hour, prepare the sauce at the same time, add a little oil to the pot, fry the chopped chives, add light soy sauce, add star anise to the broth and simmer for 40 minutes, turn off the heat when there is one bowl of soup left.

8. Pour the soup over your elbow.

Elbow is a common ingredient in life and has high nutritional value. Do you know how to make elbows tasty? Here's a homemade elbow recipe I've put together for you.

The recipe for elbows is homely: stewed vermicelli with elbows.

The need for the ingredients of the elbow stew vermicelli.

1 pork knuckle, 100 grams of vermicelli, 1 green onion, 30 grams of ginger, 15 grams of sugar, 30 grams of salt, 1 large ingredient, 10 grams of cooking wine, 30 grams of light soy sauce.

Steps. 1. One front elbow, cold water, put in green onion and ginger to boil, blanch after the water is broken.

2. Prepare vermicelli, make the noodles wide, and soak them in cold water until soft.

3. Blanch the elbow, remove the bone stick, and cut into pieces.

4. Put the elbow meat in hot oil and stir-fry over low heat, turn in the ingredients, light soy sauce, sugar, and cooking wine and blanch until the meat changes color, then pour it into warm water and boil over high heat, then put salt and turn to low heat and simmer for 20 minutes.

5. Finally, add the soaked vermicelli and continue to simmer for a while.

6. The stewed vermicelli of Northeast pork with Northeast characteristics is out of the pot.

The practice of elbows is homely: five-spiced elbows.

The need for spiced elbow ingredients.

Pork knuckle, sweet noodle sauce, green onion and ginger, star anise, cinnamon, bay leaves, rock sugar, dried chilies, teriyaki soy sauce, oyster sauce, salt, old soup.

Steps. 1. Let the seller help remove the big bones for pork knuckle.

2. Tie up the elbows with cotton thread and blanch the bundled elbows.

3. Put salt and sweet noodle sauce on the elbow, spread evenly, and marinate in plastic wrap for 1 day.

4. Put the marinated elbow into the pressure cooker, add the accessories, put it in the old soup and boil for 10 minutes.

5. Cover the lid, press for 40 minutes, turn off the heat without opening the lid, simmer for 1 day, add cucumber shreds, garlic and light soy sauce to the slices.

Insider tips.

Don't throw out the soup where you boiled your elbow, you can continue to use it next time.

The practice of elbows is homely: sauce fragrant elbows.

The need for sauce fragrant elbow ingredients.

Pork knuckle, green onion and ginger, Sichuan pepper, seasoning, soybean paste, five-spice powder, light soy sauce, ginkgo seeds, bay leaves, grass fruit, southern milk, salt, cooking wine, cinnamon, cardamom.

Steps. 1. Cut the cleaned elbow vertically, remove the bones, apply light soy sauce and cooking wine to the inside and outside of the elbow, and marinate for half an hour.

2. Add all kinds of spices to the water and mix them into the inner tank of the electric pressure cooker.

3. Put the marinated elbows into an electric pressure cooker with spices.

4. Turn the electric pressure cooker to the "meat" stall to stew, and take out the stewed elbows to dry until they are not hot.

5. Put the stewed elbow into the tin foil, wrap the meat roll with tin foil to make a meat roll, wrap the outside of the tin foil and wrap it in plastic wrap to set it, and put it in the refrigerator.

6. When eating, tear the plastic wrap and tin foil, cut into meat slices and serve.

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