How to make elbow stew in a pressure cooker and how many minutes to stew an elbow in a pressure cook

Method of pressure cooker stew elbows.

Ingredients: Big elbows.

Green onion root. Sliced ginger.

Salt and sugar grams.

Light soy sauce Dark soy sauce.

Sichuan pepper star anise.

Method of pressure cooker stew elbows.

Wash the elbows, remove the hair, put cold water in the pot, add peppercorns, cooking wine, ginger slices, big elbows, and excessive blood foam. Remove the elbow, rinse and drain with hot water.

Put oil in a wok, add sugar and stir-fry to make the sugar color, put in the elbow and roll to color, add green onions, ginger slices, a small amount of cooking wine, light soy sauce and dark soy sauce to adjust the color.

Together with the seasoning, add salt and sugar, a small amount of peppercorns, put the elbow in the pressure cooker and pressure for 30 minutes.

When the time is up, put it on the gas stove to collect the juice.

Wait for the juice to bubble up.

1. Ingredients: pork elbow, Sichuan pepper, spices, bay leaves, grass fruits, green onion and ginger, light soy sauce, dark soy sauce, cooking wine.

2. Soak your elbow in water for two hours after shaving, then wash and drain.

3. Boil the pork knuckles in a pot with cold water, skim off the foam and remove them.

4. Put an appropriate amount of water in the pressure cooker, heat it and put in the elbow.

5. Add condiments and seasonings in turn, and ensure that the water surface is slightly below the elbow.

6. Cover the lid after boiling, press down the air valve, and heat for 20 minutes after gassing.

25 minutes. To stew the elbow in a pressure cooker, first put an appropriate amount of cold water in the pressure cooker, put the pork knuckle into the heat, skim off the blood foam, and when the soup becomes clear, add seasonings such as dark soy sauce, cooking wine, Sichuan pepper, and spices, and bring to a boil over high heat. When the pot is boiling, close the lid of the pressure cooker, turn to medium heat and cook for about 20 25 minutes.

How to stew elbows: remove the hair and wash the elbows, put them in boiling water and boil them, remove the blood water, wash them and set aside. Wash the green onions, ginger, garlic and green onions and set aside.

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 in the casserole with the garlic. Put the elbow after the water, taking care to place the skin side down. Add light soy sauce, dark soy sauce, Shao wine, rock sugar.

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

The elbow is divided into the front leg and the hind leg, and the elbow of the front leg has small bones, less fat, and more lean meat. The meat of the front legs is firm, and because of the special nature of the front legs, the meat of the front legs will also be very fragrant and the meat tendons will be more, so the taste is also very good. The hind legs are fat, and the texture of the meat is not as good as the front legs.

The second key is the ingredients, green onions, ginger, garlic and Shao wine can be fishy and fragrant, light soy sauce and dark soy sauce can color the elbow, and finally add a little rock sugar, which can remove greasy and freshness; The last step is to stew, if you want to stew crispy, of course, you can use a pressure cooker, but the elbow pressed out by the pressure cooker is easy to fall apart, it is difficult to form, and it does not look good when put on a plate.

Stew the elbows in a pressure cooker and put the water over the elbows.

The practice of stewing elbows in a pressure cooker.

Here's how to stew elbows in a pressure cooker.

a) The practice of sauce elbows:

1.Clean up the elbows, add the green onion and ginger with a pinch of salt, and cook in a pressure cooker until almost cooked through.

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.

The practice of braised elbows.

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!

If you use a pressure cooker, remember to put less water, otherwise it will be difficult to eat, just put the water to a depth of about 3-4 cm, put it well, green onions, ginger, garlic, peppercorns, star anise, bay leaves, dark soy sauce, salt, sugar, remember to cut the elbow with a knife before stewing, so that it can be tasted.

I use Fissler high-speed fast pot to stew elbows without water, I once used Fissler 10L big fast pot to make 3 front elbows at a time, the method is super simple: dry pot melt off the rock sugar until golden brown and put it into the elbow - cooking wine - light soy sauce oil consumption - ginger - ingredients, etc., cover and adjust the low heat for 30 minutes, and you can eat it after natural pressure relief, no oil and no water is delicious.

It mainly depends on how much soup you want to drink! If it is whole, there are no other ingredients, and the water is not more than half, and if it is chopped, the water is not over.