How to make braised elbow delicious, how to make braised elbow?

Braised elbow is a famous dish of Shandong cuisine, it tastes mellow and not greasy, and the finished braised elbow is very bright and ruddy in color, and the texture is crispy and soft and glutinous. As a family, when making braised pork, you can make it simpler, of course, the materials should be prepared as much as possible, so as to make delicious braised elbow, pork knuckle is rich in nutritional value, and there is more protein and collagen, usually eat some appropriately, it is good for the body.

Ingredients preparation: 500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

Steps: l.Boil the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire. After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

Pork knuckle is very nutritious, contains more protein, especially contains a lot of collagen, and the same as the skin of the meat, it is a good food therapy product to make **plump, moisturized, and strong body fattening.

How to cook braised elbow? Prepare elbows, green onions, ginger, star anise, bay leaves, cinnamon, dried chili peppercorns, cumin, dark soy sauce, soybean sauce and then simmer.

The big elbow of the same style as the boss of the merchant asked you if you were greedy.

Although the braised elbow dish has a lot of fat on it, it doesn't make people feel tired. Especially fatty meat, it will have a different flavor when eaten, and braised elbow is also a famous dish in the Northeast, and many Northeast people will see the dish of braised elbow at relatively large dinners. As long as many foods are braised in braised sauce, they are very tasty and greasy.

First of all, we prepare a pork knuckle, star anise, cinnamon, bay leaves, Sichuan peppercorns, green onions, ginger and garlic.

The most indispensable ingredients for braised elbow are rock sugar, dark soy sauce, and light soy sauce, all of which are used for coloring. We can also prepare some dried chili peppers, many people think that the elbow stewed for a long time, so they will cut the elbow into large pieces. Then this is indeed a good method, we first need to cut the elbow into pieces and then blanch, add cooking wine, green onions, ginger and garlic, the purpose is also to remove the fishy, then you can start another pot, leave the bottom oil in the pot, put the rock sugar into it and fry it until the jujube is red, you can take it out.

Some people will stir-fry the spices and rock sugar together first, but if you can't control the heat, it is better to fry them separately. When the elbows are blanched, we wash them off. Next, heat the oil and stir-fry the blanched elbows.

When the elbow is stir-fried and there is some golden brown, pour the fried rock sugar into it, so that the elbow will form a rock sugar color. So we're putting the prepared spices in and stir-frying, and then we're adding some water.

You can add more water to the side dishes, because the elbow needs to be simmered for a long time, so when you are about to turn off the heat, add light soy sauce and dark soy sauce to color. Don't forget to add salt, and when making braised elbow, you can add some bean skin or potatoes, so that the stewed side dishes are also delicious. In fact, it is best to use rice wine or Huadiao wine to make braised elbow, but cooking wine is more common, so most people will choose to make it with cooking wine.

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.

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!