How can the pig shaft be pure and delicious, and how can the pork knuckle be delicious? ?

Ingredients: 1 elbow.

Excipients: oil, appropriate amount, appropriate amount of salt, appropriate amount of green onion, ginger and garlic, appropriate amount of dark soy sauce, appropriate amount of sugar, a little star anise, a little cooking wine.

1.Wash your elbows and pluck your hair

2.Blanch and remove.

3.In another pot, put in the blanched elbow.

Add salt, green onions, ginger and garlic

4.Turn off the heat 5 minutes after bubbling.

5.Take it out and let it cool

Dry with a clean towel.

6.Spread a little soy sauce

7.Fry in a pan

Friendly reminder, this gray is often dangerous, it is recommended to wear explosion-proof clothing and raise the lid of the pot as a shield ......When I made it, I fried it with a lid on it, and the oil suddenly washed the lid off ......People were scared ......8.Fry until the elbow is colored and there are small bubbles on the surface.

9.Pour water into a pot.

10.Pour in dark soy sauce and cooking wine.

11.Pour in green onions, ginger, garlic, star anise,

12.Pour in the sugar.

13.Bring to a boil on high heat and simmer on low heat for about an hour.

14.Remove.

15.At this time, the surface should be blistered like phoenix claws

16.In the pot, remove the green onions, ginger, garlic, and star anise.

17.Add water starch and thicken it several times.

18.When thickening, stir with a spoon and heat evenly to prevent the thickener from sticking to the bottom of the pot.

19.Add oil

Stir to combine. 20.Just drizzle it on your elbows.

It is recommended to stew it with lotus root, or you can eat it with radish and eat it in winter. Hope!

It tastes good to put some peanuts in a stew, you can also try it to know if it is good.

Ingredients: 1 pork hind leg hoof 500g-1000g (the front leg is suitable for soup and the hind leg is cooked), 10 grams of soy sauce (1 tablespoon), 10 grams of cooking wine (1 tablespoon), 5 grams of tangerine peel, 5 grams of green onion and garlic, 10 grams of ginger slices, 100 grams of rock sugar.

Scrape and wash the pig's trotters, pluck out the fine hair, use a knife to cut the soft side of the inner side along the length until the knife is deep to see the big bone, and then cut a knife on each side of the big bone to spread it out, and then cut off the fat on all sides to form a circle.

Bring the hooves to a boil in a pressure cooker for a few minutes, drain the water and rinse.

Put 100 grams of bottom oil in the pot, fry the hooves squarely until the skin turns slightly yellow, take out another pot, put the kicks into the back and add water (not over the hooves), put in the tangerine peel, soy sauce (try to put as little sugar as possible), cooking wine, green onions, ginger, garlic, rock sugar, monosodium glutamate, and finally salt. Cook for half an hour on a high fire, then change to low heat for 2 hours to reduce the juice.

Serve the hooves on a plate and pour the remaining sauce over you.

After the marinade comes out, it is baked and roasted, which is quite delicious.

It's delicious when it's simmered.

Ingredients: pork knuckle.

Ingredients: green onion, ginger, rock sugar, dark soy sauce, salt, chili, cooking wine.

Method 1: Stir-fry the sugar in hot oil, then put the pork knuckle in, add green onions, ginger and chili peppers, add water to cover the pork knuckle, add cooking wine, cover the pot and turn to medium-low heat and simmer.

2. Simmer for at least two hours until crispy.

The trick is a word, and the heat should be sufficient. In other words, it takes a long time.

Ingredients: 1000 grams of pork elbow, 4 shallots, 4 slices of ginger, 5 grams of rock sugar, 2 tablespoons (30ml) of light soy sauce, 1 tablespoon (15ml) of dark soy sauce, 2 tablespoons (30ml) of cooking wine, 2 tablespoons of salt (30 grams), 3 star anise, 1 slice of cinnamon, 1 teaspoon of Sichuan pepper, 1 teaspoon fennel, 3 cloves, 4 bay leaves, 2 grass fruits.

Method 1Remove the pork knuckle and handle it cleanly.

2.Add enough cold water to the pot, add the pork knuckles, and add 1 tablespoon of cooking wine, Sichuan peppercorns, and star anise.

3.Do not cover the pot and bring to a boil to skim off the foam.

4.Remove the control dry and check whether there is any residual pig hair.

5.Add a little base oil to the pan, add rock sugar, and melt over low heat.

6.Wait for the rock sugar to melt into caramel and add the pork knuckle.

7.After putting the pork knuckle into the pot, add light soy sauce, dark soy sauce and cooking wine.

8.Then add hot water, try not to pass the pork knuckle, into the pot can not cover the pork knuckle, please also be about the same height as the pork knuckle.

9.If you have other dried spices at home, you can add them as well. I mainly use grass fruit, fennel, bay leaves, star anise, cinnamon, peppercorns, and cloves.

10.Mix the spices and put them in a spice bag.

11.Put the mixed seasoning packet into the pot and add the ginger slices and green onions.

12.Once the pot is boiling over high heat, reduce the heat to medium-low. Make sure to boil the pot slightly, cover the pot and simmer for an hour.

13.After simmering for an hour, add salt to taste. You can turn the pork knuckle over, cover the pot and continue to simmer for 1 hour.

After an hour, open the lid of the pot, the soup is gradually decreasing, use a spoon to fill the soup and pour it on the pork knuckle one by one, and the juice can be served on high heat.

Two mm at home went to eat Thai food, saying that the curry there was delicious, and I also packed some yellow curry sauce back. I bought a pork knuckle and wanted to stew it in soup, but then I cooked it with the curry sauce they packed, and it tasted really first-class, and I wiped it all out. Hehe!

Ingredients: 1 pork knuckle, appropriate amount of yellow curry paste, appropriate amount of salt.

Method 1Cut the pork knuckle into cubes and bring water to a boil.

2.Put the pork knuckle in boiling water back into the pot, add the curry paste, add water, and add salt to taste.

3.After boiling, simmer and simmer until the meat is soft, spicy, delicious and delicious.

The parts of the body where the limbs are connected.

It's the trotters, the parts of the knuckles.

A complete pork leg should have a pig's trotter and two pork legs, and the elbow should be close to the pig's trotter.

Ingredients: pork knuckle, 30 grams of soy sauce, 25 grams of white soy sauce, 15 grams of fermented bean curd, 15 grams of rice wine.

100 grams of sweet noodle sauce, 20 grams of garlic (white skin), 10 grams of salt, 3 grams of star anise, 10 grams of ginger, 20 grams of shallots, 5 grams of cinnamon.

1.Scrape your elbows (with paws) clean.

2.Place the elbow facing outward, the elbow handle (paw) facing inward, and the elbow skin facing down on the cutting board, use a knife to cut the skin along the leg from the elbow to the elbow handle in the middle, remove the flesh on both sides of the leg bone (three sides away from the meat), and connect the bottom bone with the flesh so that the bone is exposed.

3.Then the two leg bones are smashed from the middle to the back of the knife to break off.

4.Then put it into the soup pot and cook until it is seven ripe, remove it, dry the water with a clean cloth, and smear the meat skin with red soy sauce while it is hot;

5.Take a steaming pot, put star anise and cinnamon at the bottom of the pot, first break the skull bone of the elbow handle by hand to not hurt the outer skin, and then put the elbow skin down into the steaming pot.

6.When loading the pot, according to the shape of the elbow, the elbow handle is attached to the edge of the basin and put into the basin to become a circle;

7.Then sprinkle in refined salt, cover the meat with a clean gauze that has been sterilized, and then spread the sweet noodle sauce, green onion, red bean curd, white soy sauce, ginger, garlic, etc. on the gauze;

8.Steam the steaming pot on the basket with a strong fire for about 3 hours, take out and remove the gauze, buckle it into the plate, and pick off the star anise and cinnamon.

Ginseng stewed pork knuckle.

Ingredients] Ginseng.

10 grams of pork knuckle.

500 grams. 10 grams of cooking wine, 5 grams of salt.

3 grams of monosodium glutamate. 3 grams of pepper and 5 grams of ginger.

10 grams of green onions. Production].

1. Moisten the ginseng thoroughly, remove the reeds, wash it, and cut it into thin slices; Beat the ginger loose and cut the green onion into sections.

2. Remove the hair of the pork knuckle, wash it, cut it into 4 cm square pieces, break the elbow bone, put it at the bottom of the casserole, then put the elbow meat and then add ginseng, ginger, green onion, cooking wine, and add an appropriate amount of water.

3. Put the clay pot on the fire and boil to remove the foam. Simmer for another 55 minutes, add salt, monosodium glutamate, pepper, and stir well.

Nourishing nutrition. Stewed pork knuckle with fairy beans.

Ingredients: 1 pork knuckle, fairy beans (snow beans), several pork bones, cold soup.

Excipients: salt, cooking wine, ginger, green onion, star anise, chicken essence.

Method 1Scrape and wash the elbows, smear the cooking wine, let it stand for a while, blanch it in boiling water with the pork bones, wash the fairy beans, pat the ginger loose, and tie the green onions;

2.Take the pressure cooker, put the pork bones on the bottom of the pot, put in the elbow, fairy beans, ginger, green onions, star anise, salt, add cold soup and simmer, until the elbow and fairy beans are rotten, pick out the ginger and green onions, put them on a plate, and put in the chicken essence.

Flavor characteristics: mellow taste, rich in nutrition.

Pork knuckle stewed with peanuts.

Ingredients: 1 pork knuckle, raw peanuts, cloves, seasoning, cumin, salt, monosodium glutamate, chicken essence, fresh soup, ginger, green onions, pepper, cooking wine, and watercress flavor dish.

Method: (1) Put the pork knuckle on the fire, burn the residual hair, and put it in clean water to clean; cloves, spices, and cumin are wrapped in gauze to make spice packets; Wash the ginger and crush it with a knife; Wash the green onions and tie them into knots; Wash the raw peanuts.

2) Put the pot on the fire, boil the fresh soup, put in the elbow and spice packet and bring to a boil, skim off the foam. Add ginger, green onion, salt, cooking wine, pepper, move to low heat and slowly stew until the pork knuckle is slightly cooked, add peanuts, pick off the ginger and shallots, stew until the meat is cooked, put in monosodium glutamate, chicken essence and evenly, pick out the spice packet, put it in the soup bowl, and serve it with the watercress flavor plate.

In fact, it is very simple, just boil it in a pot, and you can use a little water over your elbow. When boiling, add the ingredients and salt. Sugar, cooking wine, dark soy sauce. Ginger, dried chili peppers, simmer over low heat until rotten.

After cutting, blanch the water first, then wash it, put it into the pot, pour water, ginger, rice wine, put the seasoning when the stew is almost good, stew again, and then eat.

Boil in boiling water, put some ginger, cooking wine, then cool and dry, slice, fry in oil, stew with salt, light soy sauce, and chicken essence.

Braised pork knuckle Ingredients:

1 pork knuckle (about 750 grams) 100 grams of salted vegetables Ginger slices, green onions, chopped chives, coriander, sugar, refined salt, monosodium glutamate, pepper, five-spice powder, cooking wine, fresh soup, salad oil.

Method: 1 Wash the pork knuckle, put it in a pot of boiling water and soak it in water, remove and dry the water, then evenly smear the skin with sugar, put it in the oil pan and fry it until the skin is crispy and the color is golden; Wash the salted vegetables and cut them into knots.

2 Put the fried pork knuckle into the crockpot, mix it with fresh soup, add ginger slices, green onion knots, refined salt, pepper, five-spice powder and cooking wine, cover with a lid, simmer over medium heat for about 1 hour until the pork knuckle is ripe, add monosodium glutamate, take it out and put it on a plate, sprinkle with chopped chives and coriander.

Features: Pork knuckle is crispy and has a unique flavor.

The unique method of pork knuckle, first fry and then stew for 2 hours, the elbow is soft and rotten and deboned, and it is really fragrant in the mouth.

Seeing that many people are asking: what is the best, what is delicious, the best thing is so-and-so, etc., there may be misunderstandings, as the old saying goes: delicious is not as delicious as delicious, for example, durian is such a thing, delicious people praise it - it is fun and natural, and it is rushing; If you are tired of eating, you will be degraded - the smell of the sky is too much to hide.

The reason why there is such a huge difference is nothing more than differences in living habits, religion, region, environment, age, concept, taste, time, etc., and it is not a simple problem that can be solved by unification; Another example is that the cuisine of the cuisine is delicious, in the past is Lu, Sichuan, Guangdong, Suzhou four major cuisines, with the change of time and space, has long been unrecognizable, now is not the past, you sing and I appear, the situation of great integration has been formed, you have me and I have you, pickled products in difficult times, but they are praised and praised, but they can't eat this every day, pork knuckle is delicious, but for the elderly, especially high blood pressure patients are the ultimate killer, when the reason of life overcomes the mouth, it is difficult to say that it is delicious, in order to adapt to such people, The maker wraps a piece of lean meat with meat skin, and the beauty is called curling elbows, and it is replaced, where to talk about the moisturizing taste without fat, but there are still people who praise it, because it can make up for the shortcomings of some people, and it is better than nothing.