Excuse me, how do you make the taste of a rural wedding banquet with elbows?

The elbow is a pig's leg, and the leg is like a handle, so it is called an elbow. Pork knuckle can be further divided into front elbow and back elbow. The front elbow, also called the "front hoof", is above the knee of the pig's front leg and below the sandwich.

"Hind hoof", also known as "hind hoof", is located above the knee of the pig's hind leg and below the buttocks meat, crotch meat, and cucumber meat, and is connected to the fan bone. The meat skin is thick, the meat is lean and the gelatinous is more, and the braised seeds can be used before and after, and it is better later. "Braised elbow" is a traditional large dish in the banquet of Lu cuisine, and the taste is mellow and not greasy.

Eating out is often a must-have nowadays. There is less to cook this dish at home.

Ingredients. Elbow, green onion ginger, soy sauce, salt, sugar.

Ingredients: bay leaves, star anise, cinnamon, etc.

Step Method.

Wash the soup pot and bring the water to a boil

During the boiling process, the materials may be prepared first

Scrape the pork knuckle and put it in the soup pot:

Ginger can be added and boiled thoroughly;

Remove the boiled elbow, do not throw away the boiled soup, and set aside:

Put the boiled elbow into the pot, put ginger and shallots at the bottom of the pot, add soy sauce, salt (if there is soy sauce and material, you can put less salt), sugar and ingredients, etc., add or decrease the ingredients according to your taste. But I also put dark soy sauce, ginger can put more:

Add an appropriate amount of boiled meat broth to bring to a boil over high heat, simmer over low heat for a few hours.

Put the elbow in a basin and add green onions, ginger, spices, cinnamon, add an appropriate amount of water, add soy sauce to color and salt to taste, then put it in a pot to steam, put the elbow on a plate when eating, and then use the soup of steamed elbows to add ingredients to season and thicken with starch. Then you can open the catch View Original Post".

Remember.

First, rinse the pork knuckle several times, and put the knuckle into the pot together with anise, cinnamon, pepper, ginger, salt, Shao wine and sugar. Add heat and cook until the pork knuckle is oily; Remove and wash again.

2.Skim the broth in the pot, remove impurities, and strain well.

3.Put in the pork knuckle again and bring to a boil. Turn to medium heat, cook for about 4 hours, then turn to low heat, simmer for about 1 hour, and when the soup in the pot is thick, take it out and let it cool.

4.After changing the sauce elbow, put it on a plate, it is ready to serve.

II, 1Clean 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.