How to marinate salted elbows, salted elbows can be dried after a few days of pickling

1.Mix the pork knuckle with salt first.

2.Prepare the star anise and dried chili peppers you need.

3.Place all the spices on top of the pork knuckle.

4.Mix well with your hands, try to have seasoning in each place, and then pour in the cooking wine.

5.After mixing well, seal it in a plastic bag and seal it for storage.

First cut the elbow out of a small knife, then sprinkle some seasonings on it, green onions, ginger, garlic or salt, etc., and then put it in the pot to marinate it and then soak it in salted water for half an hour.

If we want to marinate salty elbows, first clean the elbows, put a flower knife, then rub them with salt and put condiments on them to marinate.

Hello, you can buy pig's trotters and elbows back, and then marinate them with salt, and then put them in the pot and use them directly with the marinade sauce.

When we marinate salty elbows, we can add some salt, add some peppercorns, and add some wine to pickle them, which is very fragrant.

It is best to marinate the elbow first, and then salt it directly in the broth, so that it is easier to taste and delicious.

It's just that I don't know that he has a lot of methods, especially in terms of appearance, many people's appearance is different, he sprinkles salt, and then takes it to the hot place to develop, many people's appearance is different, but the taste is also different.

At that time, I just wanted to eat something good, it was very delicious and delicious.

1.Buy an elbow, don't be too big, you will get tired if you eat too much.

2.Wash well, especially the hair on the skin should be shaved.

3.Blanch it in boiling water, and remove it immediately after changing color, this step is mainly to remove the blood.

4.Put it in the pressure cooker, add ginger slices, fennel ingredients, cinnamon, peppercorns, green onions, fill the meat pieces with water, and simmer for 10 minutes.

5.Remove and fry in a pan of hot oil until golden brown. Be careful in this step, be sure to cover the pot, and be careful of oil splashing and sweating.

6.Finally, put the fried meat and spices in the pressure cooker into the casserole, grab a small handful of rock sugar, add a lot of dark soy sauce, add southern milk, add salt, add cold water to fill the meat, boil and simmer for 30 minutes, and then reduce the juice on high heat.

Ingredients: 1 pork elbow.

Excipients: 10 grams of green onion and ginger Seasoning: 20ml of dark soy sauce, 5g of salt, 500ml of broth, 10ml of rice wine, 20ml of light soy sauce, 500ml of peanut oil

Braised elbows. Step 1Cut the green onion into inch segments, slice the ginger and set aside;

2.Wash the front elbow of the pig, put it in a pot with enough boiling water and cook it over high heat until there is no blood water, take it out to control the moisture, and use dark soy sauce to color it evenly;

3.Heat the oil in the pan over medium heat until it is 7 hot, put in the pork knuckle and fry, pour it on the pork knuckle repeatedly with hot oil, take it out after it becomes reddish brown, drain the oil, and set aside;

4.Put the fried pork knuckle in a large bowl and add the light soy sauce, salt, green onions, ginger slices and stock (100ml). Place the large bowl in a pressure cooker and steam for half an hour.

5.Pick out the steamed pork knuckle with green onion and ginger, put it in a wok, add salt, rice wine, and stock (400ml), heat it over medium-low heat for 30 minutes until the soup thickens, put the pork knuckle on a plate, and drizzle with the soup.

1.The first thing to do is to remove the bones! This bone stick makes soup and will introduce the next dish later.

2.First, spread the yellow sauce and cooking wine and peppercorn powder evenly on the meat of the elbow, and tie it tightly with a rope after rolling it!

3.Slice the green onion into large sections, pat the whole garlic and cut the ginger into large slices.

4.Adjust the brine First of all, add the bottom oil to the pot, fry a part of the rock sugar, boil the sugar color, when the sugar is reddish-brown, add green onions, ginger and garlic and stir-fry until fragrant, heat the water, add other seasonings, season with white pepper and chicken powder, and after the mouth is adjusted, put the elbow in and boil the soup over high heat! Here I used fermented bean curd juice, and the function of this is to color, so that the elbow is red in color!

5.Once the soup is boiling, pour the marinade and elbow into the pressure cooker and press for 30 minutes! Hehe, the pressure cooker is such a good thing! The elbow bones that are pressed out are crispy! It's too time-consuming to boil to this extent with a regular pot!

6.Marinated elbows, remove them to cool a little, and cut them into large slices.

7.Put the cut elbow slices neatly and large on a plate, add some marinade to the pot, bring to a boil, thicken with water starch, and pour on the elbows! A big dish for the New Year would be good!

The bold character of the Northeast people is as atmospheric as a dish! It's the New Year, Ha big wine, big meat! ~

Salted elbows are generally marinated for 3-4 days and can be dried.

Expansion: Cured meat is marinated with table salt, also known as pickled meat, salted meat, and salted meat. Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste, it can be stored for a long time.

How to make salty elbows:

First of all, use a sharp knife to cut the elbow open, not leaving too thick a layer of meat, and then apply salt evenly to the scratched area, and also on the outside, so that the entire elbow is evenly covered with salt.

2. Put the salted elbow in a large basin, let it dehydrate part of it naturally, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days.

3. You can add some spices on the elbow after standing according to your own preferences, such as pepper, pepper, etc., according to your own preferences, or not.

4. The dry and cold north can use the traditional natural drying method, which is relatively simple, and can be hung directly to a cool and ventilated place, which will not have a smoke smell, but lacks the unique taste of smoke.

5. Smoking generally uses wood or fuel that can give off more fragrance, such as cypress, grapefruit peel, orange peel, etc., so that the marinated meat has a unique flavor and is very good. Of course, the height of the smoke should be controlled, and it should not be too close or too far away from the fire, generally 80-120cm away from the flame.

6. The marinating time can be long or short, and the smoke can be flavored in about 45 days, and the observation criteria are: the meat skin is burnt yellow, and the fat meat is transparent, which means that it can be used, and it can also be put for a longer time. Naturally, it takes a little longer to dry than to smoke.

Preparation of lead materials: 8 pork knuckles, star anise, cinnamon and other spices, half a bottle of cooking wine, half a bag of salt.

Production steps: 1. Mix the pork knuckle with salt first.

2. Prepare the required star anise, dried chili peppers and other seasonings.

3. Place all spices on top of pork knuckle.

4. Mix well by hand, try to have seasoning in each place, and then pour in the cooking wine.

5. After mixing well, seal the rent with a plastic bag and seal it for preservation.

6. Ten days later, the pork knuckle will be marinated.

7. When eating, you can slice and fry or steam to eat, and you can finish it and <>

Summary. Pickled elbow in a sauce jar is a traditional Chinese delicacy in which pork knuckles are marinated in a sauce jar with seasonings (such as salt, sugar, soy sauce, ginger, garlic, five-spice powder, etc.) for several days or even weeks to make the meat more tender and flavorful. If you see instructions when you buy a sauce jar pickled elbow, it may include the following:

1.Production method: Explain the production method and seasoning recipe of pickled elbow in the sauce jar to help consumers understand the production process and taste.

What does the pickled elbow in the <> sauce jar mean.

Pickled elbow in a sauce jar is a traditional Chinese delicacy in which pork knuckles are marinated in a sauce jar with seasonings (such as salt, sugar, soy sauce, ginger, garlic, five-spice powder, etc.) for several days or even weeks to make the meat more tender and flavorful. If you see instructions when you buy a sauce jar pickled elbow, it may include the following:1

Production method: Explain the production method and seasoning formula of pickled elbow in the sauce jar to help consumers understand the production process and taste. <>

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2.Shelf life: Under normal circumstances, the sauce jar Shenjian pickled elbow is a semi-finished product or a well-made retail commodity, which generally needs to be refrigerated and preserved, and the general shelf life ranges from a few days to several weeks.

3.How to eat: Explain how to eat the pickled elbow in the sauce jar, such as slicing it first and then cooking or eating it directly, as well as the ingredients or drinks that are paired with Yunkai.

Preparation materials: 8 pork knuckles, star anise cinnamon and other spices, half a bottle of cooking wine, half a bag of salt Production steps:

1. Mix the pork knuckle with salt first.

2. Prepare the required star anise, dried chili peppers and other seasonings.

3. Place all spices on top of pork knuckle.

4. Mix well by hand, try to have seasoning in each place, and then pour in the cooking wine.

5. After mixing well, seal it with a plastic bag and seal it for storage.

6. Ten days later, the pork knuckle is marinated.

7. When eating, you can slice and fry or steam to eat, and you can finish it and <>

Ingredients: 1 pork knuckle.

Excipients: 1 tablespoon sweet noodle sauce, 2 star anise, 20g rock sugar, appropriate amount of green onion and ginger, 1 piece of bean curd, 1 small piece of cinnamon, 1 tablespoon of oyster sauce, soy sauce, tablespoon, 4g salt

Steps:1Pork knuckle for the seller to help remove the large bones.

2.Tie up the elbows with cotton thread.

3.Blanch the tied elbows.

4.Top the elbows with salt and sweet pasta sauce. Apply evenly.

5.Marinate in a plastic bag for 1 day.

6.Place the marinated elbow in a pressure cooker and add the trimmings.

7.Pour in the old broth and bring to a boil and cook for 10 minutes.

8.Cover and press for 40 minutes.

9.Turn off the heat without opening the lid and simmer for a day.

10.Slice and add shredded cucumber, garlic, vinegar and light soy sauce.

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.

Method: .Choose a fresh elbow with thin skin and small pores, remove the bones, and trim it into a round peach shape.

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 remove it.

Heat the pan and fry the skin of your elbows down until yellow, turning constantly as you fry to prevent the bottom from sticking.

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.

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.

After deboning the raw elbow, put it in a large basin, put in "green onions, ginger and garlic, ingredients, cooking wine, soy sauce, marinate for more than 4 hours, take a small thread and tie it up and stew it and let it cool and slice it.

1. 1 pork elbow, 1 green onion, 5 slices of ginger, appropriate amount of sweet noodle sauce, 3 tablespoons of soybean paste, 5 pieces of Nianhan, 3 bay leaves, 2 sections of cinnamon, 1 teaspoon of salt, 1 tablespoon of dark soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 1 teaspoon of chicken essence, and an appropriate amount of cooking wine. 2. Wash the pork knuckle, put it in cold water, turn on the high heat, pour in the green onions, ginger slices, ingredients, a spoonful of cooking wine, and bring to a boil; 3. After boiling, skim off the foam, and then boil for 10 minutes to pick it up, and if there is foam between the silver, it can be skimmed off; 4. Take out the pork knuckle, scrape the fine hair dirt on the elbow with a knife, rinse it carefully, then evenly coat the sweet noodle sauce on the elbow and let it cool for 10 minutes; 5. Put hot water in the pot, put 2 tablespoons of cooking wine, 5 green onions, 3 slices of ginger, 3 large ingredients, 3 bay leaves, a small package of stewed meat, a little salt, 2 tablespoons of dark soy sauce, 2 tablespoons of sugar, 3 tablespoons of soybean paste, and 3 tablespoons of braised soy sauce. Turn on high heat, change to low heat and simmer for two hours, sprinkle in the chicken essence and remove from the pot.

6. Put the elbow on a plate, pour the soup of the stewed elbow and sprinkle with chopped green onion. Let it cool and slice it in juice and eat.