How do you make a crystal elbow? How to make a crystal elbow

A list of ingredients. 200g pork rind, 500g pork knuckle, 1 piece of ginger, 10g garlic, 1 green onion.

3 grams of star anise, 2 grams of bay leaves, 5 grams of Sichuan pepper, 3 ml of cooking wine, 3 ml of light soy sauce, vinegar, a little red oil, appropriate amount.

The steps of the crystal elbow are <>

First, make a cut in the cleaned elbow, remove the bones, and clean the prepared pork skin.

Then put the elbow and pork skin in a pot, put cold water, add cooking wine, peppercorns and ginger, bring to a boil over medium heat, remove the foam, and cook for 15 minutes.

Remove the elbow meat and pork rind and wash them. <>

Next, cut the elbows into large pieces.

Then scrape the fat inside the skin and wash it several times.

Next, put the elbow meat and skin together in a pot, bring to a boil over low heat, remove and clean.

Then cut the skin into small pieces.

8Then put the pork rind and elbow meat in the prepared container, and put the ginger and spices in it. Add boiling water and cooking wine and cook for more than two hours.

Remove the pork skin and elbow meat from the pot and pour them into a container, remove the spices, add an appropriate amount of salt, and add a little light soy sauce to make the color much better.

Put the container in the refrigerator overnight and wait until the next day to take it out and you can see that there is not much grease.

To eat elbows, you need to mix a sauce, mix them with light soy sauce, vinegar, red oil, chopped green onions, and garlic, mix them well, and pour them on the elbow.

How do you make a crystal elbow? Take out the elbow pork skin, green onion and ginger, remove the cooking wine through the water, add it to the pot, green onion and ginger star anise, simmer for 90 minutes and pour out.

1 kg of pork skin, ginger slices and cooking wine, star anise, green onions, appropriate amount of salt

Ingredients: 1000g pork knuckle.

Excipients: 30g ginger and shallots, 3g salt, 2g Sichuan pepper, 5g chili pepper, 2g cinnamon, 2g of ingredients, 2g of grass fruit, 30ml of cooking wine, 20g of coriander, 30ml of light soy sauce.

The practice of crystal elbows.

1. Cut the above seasonings and prepare them.

2. Elbow the merchant to help you remove the big bones, remove the hair and blanch it in the water.

3. After the meat becomes slightly firmer, take out the cold water and wash it.

4. Put it in a pressure cooker and add an appropriate amount of water.

5. Add the condiments to the plate.

6. Pour in cooking wine.

7. Press the pressure cooker for 20 minutes, open the lid and add salt to dry for a while.

8. Spread the tin platinum paper and put in the marinated pork knuckle.

9. Slowly roll from one end to the other, tying both ends tightly.

10. Put it in the refrigerator and refrigerate overnight.

11. Slice as needed when eating.

12. Put minced ginger and garlic, chives, coriander and chili peppers in a bowl.

13. Pour in the light soy sauce and mix well.

14. When eating, take the meat slices and put the sauce on them.

Ingredients: elbow, starch, salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, water starch and light soy sauce.

Specific steps: 1. Wash the elbow and cut it into smaller pieces, and then marinate it with cooking wine, salt and monosodium glutamate for about half an hour.

2. Put the elbow pieces into clean water and cook, then remove them to cool.

3. Put the cooled elbow pieces into a clean container, and add an appropriate amount of soy sauce, chicken essence and water starch.

4. Gently rub the elbow block with your hands until there is a slight powder on the surface of the elbow block.

5. Put the kneading elbow pieces into the oil pan and fry them until golden brown.

Note: When making crystal elbows, use starch and water starch to knead the elbow pieces into a powder to make the surface of the elbow pieces a little tough, making it easier to fry the crispy crust. At the same time, pay attention to the oil temperature when frying the elbow, and avoid the oil temperature being too high or too low, so as not to fry the elbow badly.

The crystal elbow is a cool, lead-soaked appetizer. Although it is a meat product, it is not greasy, and it is eaten with vinegar and garlic, so how can this dish be peeled? Read the following article and follow me to find out.

Materials

Ingredients: 800 grams of pork knuckle.

Excipients: 30 ml cooking wine, 2 grams of Sichuan pepper, 50 grams of ginger and shallots, 10 grams of chili pepper, 2 grams of cinnamon, 2 grams of ingredients, 2 grams of grass fruit, 4 grams of salt, 20 grams of coriander, 20 ml of light soy sauce.

The steps of the crystal elbow are <>1.Cut the above seasonings and set them aside.

2.Pork knuckle, please help you to get rid of the big bones.

3.Remove the hair and blanch in water.

4.Cook until the meat is slightly firmer, then remove from the cold water and rinse.

5.Put it in a pressure cooker and add an appropriate amount of water to the condiment on the plate.

6.Drizzle in cooking wine.

7.After pressing the pressure cooker for 20 minutes, open the lid, add salt, dry it slightly, spread it with tin and platinum paper, and put it in the marinated one'Pork knuckle.

8.Slowly roll from one end to the other, tying the ends tightly.

9.Refrigerate overnight.

Slice as needed while eating.

10.In a bowl, add minced ginger and garlic, chives, coriander and chili, pour in light soy sauce and mix well.

11.When eating, take the meat slices and put them with the sauce.

Cooking skills1. After the pork knuckle is marinated, it is dried until it is not hot and starts to roll, so that it is not easy to slip and easy to operate, and it is easy to form.

2. The cooled pork knuckle can be cut as needed, but try to eat it within three days, otherwise it will be easy to spoil.

If the crystal elbow is successfully made, it tastes very delicious. Especially with that sauce it's a delicacy.

In the first step, we boil the prepared elbow (no oil at all, put a little salt) and then cut it along the bone (remember not to scratch it to our own hands), then roast the pork skin with an airbrush, removing the pig hair and roots. (If you bake it here, it won't smell fishy.) In the second step, we wash it with clean water, especially the freshly burned area can be scraped off with a knife.

The third step is to prepare some ingredients such as green onions, star anise, ginger, light soy sauce, cooking wine, etc. Step 4: Put the elbow in the pot and cook for about ten to twenty minutes, and you can take out the elbow when you smell the aroma of the meat. Step 5: Choose a pressure cooker, put your elbow into the pressure cooker, then add water, add star anise, ginger that you have just prepared, and cook for more than an hour.

When cooking, first burn on high heat until the gas is quietly rented, and then turn to low heat and cook). Step 6: Prepare a cloth to squeeze out the grease from your elbow, then tie it tightly and cool it in the refrigerator. The next day, I took it out and cut it into pieces, and it was ready.

Chop the elbows and put them in a bowl, and we'll mix the sauce again. First of all, prepare a small bowl with an appropriate amount of minced garlic, a little bean paste, an appropriate amount of chopped green onions, a spoonful of chopped chili peppers, a spoonful of white sesame seeds, and a spoonful of finch half chili noodles. Next, we heat a little cooking oil in a pot, about 70% hot, pour it into the seasoning and stir it.

The oil should be stirred three times to better stimulate the aroma, and stirred once each pour. In the last step, we add two spoonfuls of light soy sauce, two spoonfuls of balsamic vinegar, a little salt and stir well.

Especially when you taste a mouthful of collagen elbow and pair it with chutney sauce, it is really delicious in the world. Have you learned it now?

Handle the elbow first, then put some cooking wine in clean water, boil until it changes color, then take it out and wash it. Kaifeng put the elbow in the pressure cooker, then put in ginger, green onions, peppercorns, cooking wine and boil for 30 minutes to take it out, then put in salt, chicken essence, continue to simmer for 10 minutes, dry it and then roll it into a roll with plastic wrap and refrigerate, and then take it out and cut it into thin jujube sun slices. Stool punch.

It is necessary to boil the elbow, then cut out the bones inside, remove the hair on the cracked surface of the upper blue smile, wash it with water, and then use star anise, ginger slices, light soy sauce, cooking wine, put it in the pot and boil, about 20 minutes or so, take it out, put it in the pressure cooker and cook it for about an hour, and slice it after cooking.

The production process is particularly simple, first of all, it is necessary to soak the elbow in water for a period of time, boil the water in this blue pot, put the elbow in, and then add green onions, peppercorns, chili peppers, star anise, cinnamon and cook for a period of time, and then take it out and put it in the refrigerator room, keep it in a fresh-keeping bag, and then cut the trousers into thin slices, and then put the coriander, minced garlic, chili oil, sugar, light soy sauce, and coriander into a simple bowl, stir evenly, and then splash it on the elbow.

The production method is to first put the elbow slag in the pot for marinating, then put in the corresponding seasoning, and then put in some blind starch, and then boil it quietly for 30 minutes, so that the production is completed.

Ingredients: 500 grams of pork knuckle.

Excipients: 9 grams of green onion, 8 grams of garlic mold and paste, 6 grams of oyster sauce, 300 grams of old marinade, 2 grams of chicken essence, 5 grams of chili oil, 2 grams of star anise, 7 grams of ginger, 8 grams of garlic, 2 grams of Sichuan pepper, 20 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt, 50 grams of pork rib sauce.

1.Put elbows in a pot under cold water, add ginger slices, Sichuan peppercorns, and star anise and cook for 20 minutes.

2.Once cooled, shave the bones. Pour in cooking wine, light soy sauce and salt.

3.Pour in the pork rib sauce.

4.Grasp well with your hands and marinate overnight.

5.The next day, add water to the pot and pour in the marinade.

6.Add green onions, ginger and garlic.

7.Cook the marinated elbows in a pan until tender.

8.Remove and dry until your hands are not hot, and wrap it with cotton thread.

9.Put the elbow back in the pressure cooker, add salt, gasp and cook for an hour.

10.Cook until the red meat is soft, remove and let cool, then slice and you're done.

The authentic practice of crystal elbow is as follows:

Ingredients: 1 elbow, 2 garlic, 2 tablespoons of sauce skin.

Excipients: 1 piece of ginger, 1 green onion, 1 star anise, 1 cinnamon, 1 bay leaf, 1 tablespoon Sichuan peppercorns, 3 dried chili peppers.

Steps: 1. Remove the bones from the pork knuckle.

2. Blanch the bleeding water in a pot with cold water.

3. Tie a cotton on the elbow to avoid too loose threads, put it in a pressure cooker, add ginger slices, green onions, star anise, cinnamon, bay leaves, peppercorns, and dried chili peppers.

4. Add an appropriate amount of water, select the hoof tendon button, and unplug the power after the prompt sounds, but you don't need to open the cover, and simmer for a while to make it softer. Burn down.

5. After the temperature is warmed, wrap the elbow in plastic wrap, let it cool and put it in the refrigerator for half a day, and see that the soup inside is solidified.

6. Finely chop the garlic, add soy sauce and mix well, slice the solidified elbow, and dip it in the garlic sauce.

Ingredients: 1000g pork knuckle.

Excipients: 30g of ginger and shallots, 3g of salt, 2g of Sichuan pepper, 5g of chili pepper, 2g of cinnamon, 2g of large ingredients, 2g of grass fruit, 30ml of cooking wine, 20g of coriander, 30ml of raw regret mu of land pumping.

The practice of crystal elbows.

1. Cut the above seasonings and prepare them.

2. Elbow please Nai Town merchants to help you remove the big bones, remove the hair and blanch it in the water.

3. After the meat becomes slightly firmer, take out the cold water and wash it.

4. Put it in a pressure cooker and add an appropriate amount of water.

5. Add the condiments to the plate.

6. Pour the blue into the cooking wine.

7. Press the pressure cooker for 20 minutes, open the lid and add salt to dry for a while.

8. Spread the tin platinum paper and put in the marinated pork knuckle.

9. Slowly roll from one end to the other, tying both ends tightly.

10. Put it in the refrigerator and refrigerate overnight.

11. Slice as needed when eating.

12. Put minced ginger and garlic, chives, coriander and chili peppers in a bowl.

13. Pour in the light soy sauce and mix well.

14. When eating, take the meat slices and put the sauce on them.

Ingredients: 1 elbow, 2 garlic, 2 tablespoons of soy sauce, 1 piece of ginger, 1 green onion, 1 star anise, 1 cinnamon eraser, 1 bay leaf, 1 tablespoon of Sichuan peppercorns, 3 dried chilies.

1. Remove the bones from the pork knuckle, as shown in the figure below

2. Blanch the blood water in a pot with cold water, as shown in the figure below

3. Tie a cotton thread on the elbow so as not to be too scattered, put it in a pressure cooker, add ginger slices, green onions, star anise, cinnamon, bay leaves, peppercorns, dried chili peppers, as shown in the figure below

4. Add an appropriate amount of water, select the hoof tendon key, and unplug the power after lifting the beam to show the sound grip, but do not open the cover, and simmer for a while to be softer, as shown in the figure below

5. After drying, wrap the elbow in plastic wrap, cool it and put it in the refrigerator for half a day, and see that the soup inside is solidified, as shown in the figure below

6. Finely chop the garlic, add soy sauce and mix well, as shown in the figure below

7. Slice the coagulated elbow and dip it in garlic sauce, as shown in the figure below