What are the ways to make elbows, and how to make them soft and sweet, fat but not greasy?

Dongpo elbow:

Wash and drain the pork knuckle, wash and cut the ginger into large slices, wash and cut the green onion into large slices, and wash the star anise cinnamon tangerine peel bay leaves with water twice to wash off impurities, remove and drain, and set aside. - Note that dry spices need to be washed before use).

Heat the pot over low heat, grab the pork elbow with your hands and press and turn it evenly to remove all the pig hair and dirt on the surface of the elbow (liquefied gas is directly burned evenly with fire at home), and then use a knife to evenly scrape off the black part after scalding, wash and set aside. - Note that this step must be scalded before cooking the elbow, which is the key to the fresh fragrance of the elbow).

: Add enough water to the pot again, put the washed pork knuckle in a pot under cold water, cook 2 tablespoons of cooking wine, blanch the water over high heat, continue to simmer for 5 minutes after the water boils until the pork knuckle is white and set, on the way to skim off all the foam and blood foam, take out the pork knuckle after cooking, the soup does not need to be poured, filter it with filter gauze twice to filter out the impurities, and put it in a clean basin for later use. - Note that in order for the pork knuckle to be stewed soft enough, this step is very important to blanch, and the water from the blanching of the knuckle cannot be poured out).

Add a little cooking oil to the pot again, turn on low heat and add 1 small handful of rock sugar, stir-fry slowly, fry to break the sugar color, fry until the sugar color is even, and when the bubbles are small, add 100 ml of water to blanch the elbow, mix well and open into sugar color, and set aside. - Note that this step of frying sugar is the key to the ruddy and attractive elbow).

: Start the rice cooker, brush a layer of oil at the bottom, then evenly stack ginger slices and green onion slices, evenly draw a few cuts around the pork knuckle with a knife and put it into the rice cooker, then pour in the washed star anise cinnamon bay leaf tangerine peel, pour in a small half tablespoon of dark soy sauce to color, then pour in the freshly fried sugar color for secondary coloring, and finally pour all the filtered blanched water into the rice cooker (the water level is about 1-2 cm higher than the elbow), close the lid and select the "stew" function to simmer for 1 hour. - Note that stewing here is very crucial, the pork knuckle should be marked with a few cuts first, and the taste of tangerine peel should not be less, and salt can not be added yet, which will be explained later).

After simmering, take out the elbow in the rice cooker and put it in the wok, then take out all the dry spices in the rice cooker and discard it, add an appropriate amount of salt and mix well, then pour all the soup in the pot into the wok, turn on medium-low heat and continue to simmer the elbow for 20 minutes to let the salt taste fully enter the elbow. - Note that this step replaces the traditional steaming method, and the main purpose is to make it softer and more flavorful).

: After stewing, take out the elbow and serve it on the plate, then take a small bowl and add 30 ml of water, mix 10 grams of starch into water, pour the starch into the remaining soup in the pot to thicken, turn on high heat and quickly stir-fry for a while until the soup thickens, turn off the heat, pour the soup evenly on the surface of the elbow, and the elbow of Dongpo is ready. - Note that after the stew is done here, the elbow must be served before the soup is collected, and the elbow must not be thickened with the soup, which is very important).

Blanch the pork knuckle with cooking wine and ginger slices, re-add water to the pot, then put in the blanched pork knuckle, then add light soy sauce, oyster sauce, dark soy sauce, spices, green onions, ginger and garlic, bring to a boil over high heat and simmer over low heat for two hours. Take it out and slice it again. If you want pork knuckle to be more flavorful, you can soak it in the sauce overnight before eating.

Blanch your elbows and set aside; Pour a little oil into the pot, first fry the elbow until the skin is browned, then add star anise, cinnamon, bay leaves, rock sugar, pour in light soy sauce, dark soy sauce, oyster sauce, water, simmer for an hour and then serve.

Put ginger slices and cooking wine in the water, and blanch the pork knuckle first. Add water to the pot, then add dark soy sauce, light soy sauce, oyster sauce, green onion, ginger, garlic, Sichuan pepper, bring the ingredients to a boil over high heat, turn to low heat and simmer for two hours, take out and cut into slices. It can also be soaked in the soup overnight to make it more flavorful.

Wrap the elbow with a thin thread to avoid falling apart, put peppercorns, fennel, cinnamon branches, star anise and other seasonings, marinate, let the flavor in, steam for 30 minutes after 15 minutes, and go abroad.

1. The practice of making elbows fat but not greasy is as follows;

2. Add the seasoning to remove the oil and flavor when making the elbow with the finch and put it in the pot with the meat, such as star anise, Sichuan pepper, ginger, tangerine peel, etc.;

3. Add a little cooking wine to the elbow to get rid of the fishy smell in the meat;

4. When making elbows, first cook them over high heat until they are eight ripe, and then simmer them over low heat until the meat is cooked thoroughly;

5. When eating elbows, you can add vinegar, chili, garlic sprouts and other ingredients to eat together.

Braised pork knuckle raw materials: elbow (i.e. hoof).A package of marinade (can be homemade).Scallions. Ginger. Light soy sauce. Salt. Essence of chicken.

1.Wash the elbows and put them in a pot of cold water, blanch them to bleach the oil and blood, remove them and wash them; Its skin is thin. Gluten a lot. Collagen fibers are heavy. Pork has a lot of lean meat, often cooked with skin, fat but not greasy.

2.Put in the pot again, put enough boiling water, and add the green onions. Sliced ginger. Rice wine. Cumin. Peppercorns. Aniseed. Star anise. Ginger. Old rock candy. Light soy sauce.

3.After removing from the pot, bring to a simmer with a lid and simmer. When boiling until the elbow can be easily pierced with chopsticks, add an appropriate amount of salt and chicken essence to simmer again for a while, and take it out to cool after flavoring;

4.Put the elbow in tin foil or food bag, wrap it tightly, and tie the mouth so that the elbow will look good;

5.After putting it in the refrigerator for a day, you can take it off and cut it into slices, and you can dip it into spicy condiments that like chili peppers, which taste even better. Don't throw away the sauce from the elbow after marinating, it's best to use it to marinate other items again, such as:

Chicken feet. Drumstick. Duck tendons.

Hairy belly. Mutton. Potato.

Purple land rotten vegetables. Raw eggs. Shredded tofu.

Peanut kernels are very good.

People are given protein foods and the necessary oleic acid. Raw pork can ** hemoglobin (organic chemical iron) and cystine to promote iron adsorption, can improve anemia, nutrients are very colorful, containing more protein, especially with a large amount of collagen protein, and skin and flesh, is to make the skin plump. Yingrun, a food supplement for strengthening the body and gaining weight, has harmony and blood.

Moistening**. Fill the kidneys. The early selling and leakage effect of strengthening the waist and feet.

The elbow is the leg meat of the pig, which is divided into the front elbow, also known as the front hoof, and its skin is thin. Gluten a lot. Collagen fibers are heavy.

Pork has a lot of lean meat, often cooked with skin, fat but not greasy. It should be burned. Scratch.

Sauce. Braised. Halogen.

Miso sauce, etc. Such as stewed elbows. Grilled elbows with small greens.

braised elbows; The hind elbow, also known as the hind elbow, is worse than the anterior elbow because the knot is more composed than the front elbow, the skin is old and tough, and the quality is worse than the front elbow. The way it is cooked is basically the same as the elbow for its main use.

Yes, I like to eat pork knuckle very much, the method of pork knuckle is to wash the pork knuckle first, burn it and then put it in the pot to make a sharp cooking, and after cooking, put in some of your favorite seasonings for seasoning, which is pure envy and ready.

I particularly like, the production process is very simple, the first Wang is to wash the pork knuckle clean, pull out all the hair on it, put it in the brine and boil for about 30 minutes, then take it out, burn the oil, add rock sugar, ingredients, star anise, pepper, fry the sugar color, and then put the pork knuckle branch traces in, add sesame seeds and water, simmer for about two hours and Meng Ling and it's OK.

Yes, I like to eat pork knuckle very much, the specific method of pork knuckle, the Yuye Hu is to wash the pork knuckle ridge and mountain seed first, and then put it in a pot for steaming or braising it and add your favorite seasoning to taste, so that it is done.

Prepare materials: a pound of elbows, green onions, ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, cinnamon, star anise, bay leaves, Sichuan pepper (if you like spicy, you can put some dried chili, I don't have it at home).

Start Making:1Add water to the pot and put the elbows, green onions, ginger slices, cooking wine, blanch, boil the water for 3-5 minutes, remove and wash for later use.

2.Put the washed elbow into the inner bowl of the rice cooker, add water to cover the elbow, put the green onion, cooking wine, add oyster sauce, light soy sauce, dark soy sauce, rock sugar, cinnamon, Sichuan pepper, star anise and other seasonings, and add salt according to your taste.

3.I use the Giberney multi-functional cooking pot, adjust the speed pressure hand delay mode for 45 minutes, when the time is up, take it out and eat.

Soft and rotten Li bones, fat but not greasy, so delicious, I took out a little pot of elbow soup and took a little bit of the elbow soup with a low heat hook a little powder water poured on the elbow, got, instantly rose a blind grade, the color and flavor are complete.

If it is an ordinary pot, you can boil it on high heat and then turn to low heat and simmer for 2 hours, it is just as soft and delicious!

1. Let's burn the pig hair on the elbow with fire, and by the way, burn the elbow skin together, and then scrape it with water. Clean the ginger and green onions, cut the ginger into slices and cut the green onions into sections. Wash the star anise, cinnamon, bay leaves, cardamom, cloves, and aniseed together with water, then pack them in a cloth bag and seal them well.

2. Put an appropriate amount of water into the pot, put in the old ginger slices, green onions, dried peppercorns, a little cooking wine, blanch the elbows and boil, blanch for a few minutes, and remove the elbows.

3. Get out of the pot again, put in a small spoon of vegetable oil and fry until fragrant, add ginger slices, green onions, a few dried chili peppers, and dried peppercorns to fry the fragrance, then an appropriate amount of soy sauce, a small spoon of sugar, and a little cooking wine to fry evenly, put in an appropriate amount of water with Xun Sakura, put it in a cloth bag with spices, and then put the elbow into the pot and boil.

4. When there is foam in the pot, clean it up with a spoon, and then turn to low heat and simmer for more than 1 hour, and the chopsticks can penetrate the elbow.

5. Quickly thicken the soup in the pot over high heat, then take out the elbows, let them cool naturally and cut them into large slices or large pieces, and dip them in chili oil to eat, perfect.

A sauce with a rich, soft and delicious sauce elbow is ready. We Sichuan people like to add a little dried chili pepper and dried peppercorns, and eat slightly spicy and slightly arguing with numbness, which is more in line with the taste of our Sichuan people.

Hello, braised knuckles and sauced knuckles are both more convenient and delicious to make.

The steps of the preparation of the red braised elbow.

1.Wash your elbows, slap the skin with a knife, and scrape off the dirt in the skin. Boil water in a pot, elbow cold water in the pot, and cook for three to five minutes after boiling.

2.Stir-fry sugar: Put a bowl of water in a pot, add rock sugar, stir constantly after the rock sugar melts, until the water evaporates, becomes thicker and thicker, and the sugar turns brown and just starts to smoke, add a large bowl of boiling water. At this time, add the elbow and cook for a while, so that the sugar color is all on the elbow.

3.Prepare a casserole that is big enough, add as much water as possible to boil, add various spices, and add the elbow and sugar color just now after the hu boils.

4.The rest will be left to time, and after the heat boils, change to low heat and simmer. Add water once after about half an hour, boiling water, make sure that the water is not over the elbow so that it tastes. Turn it over every half an hour to prevent the bottom from sticking to the bottom of the pan.

5.After two hours, the chopsticks can be easily inserted, and the elbows are placed on a plate for 15 minutes on high heat. Start another wok, scoop three or four spoons of soup (no seasoning), reduce the juice over high heat, pour it on the elbow when it is almost dry, the color is instantly red and bright, sprinkle sesame chives and serve on the table.

6.Sauce: chopped pepper, minced garlic, light soy sauce, pepper oil, vinegar.

Tips The elbows are too big, so instead of putting the elbows after frying the sugar, add water and then put the elbows. Also because it is big, it takes time to attack if you want to be soft and rotten, so the casserole is the best choice, and the pressure cooker has a bad taste.

Steps to make the sauce elbow:

Ingredients: pork knuckle, salt, rock sugar, green onion, ginger, garlic, star anise, Sichuan pepper, cooking wine, old soup, bay leaf, grass fruit, bay leaf, pepper.

Methodological steps. 1. Use a knife to shave the fine hairs on the elbow and clean the pork knuckle.

2. Put the pork knuckle in a pot of cold water, boil over high heat, remove the blood and remove it.

3. Heat a wok, put a little oil, add rock sugar, stir constantly, and slowly melt the rock sugar over low heat.

4. In a separate soup pot, add the blanched pork knuckle and melted rock sugar juice.

5. Add green onions, ginger slices, garlic, bay leaves, grass fruits, star anise, cumin, cardamom, Sichuan peppercorns, the old soup is not over the pork knuckle, and boil over high heat.

6. After boiling, cook an appropriate amount of Shao wine, turn to medium heat and continue to cook.

After an hour, open the lid and add an appropriate amount of salt, pepper, sugar, and soy sauce to taste, and continue to boil for half an hour over medium heat to taste.

8. When the skin and flesh of the elbow appear jujube red, you can turn to high heat to reduce the juice.

Ingredients: Pork knuckle.

Excipients: green onion ginger, hawthorn (in order to make the elbow better ripe and soft and glutinous, there is no can be left out), star anise, bay leaves, grass fruit, nutmeg, cinnamon.

Seasoning: rock sugar, salt, light soy sauce, dark soy sauce, cooking wine, water starch;

Method:1Put the elbow on the fire, smoke the skin over low heat, be careful not to burn the paste, this step in order to remove the sweat glands of the elbow epidermis to remove its fishy smell, there is a spray gun can use the spray gun is more convenient;

2.Clean the skin of the elbow, put cold water and cooking wine in the pot, blanch the elbow for half an hour, skim off the foam during the period, blanch it and put it in the pressure cooker;

3.Heat oil in a pot, add rock sugar and fry the sugar color, turn to low heat after the sugar color is fried, add ginger slices, green onions, hawthorn, put in all the spices and stir-fry, add light soy sauce, dark soy sauce, cooking wine, salt, add a large amount of boiling water and pour it into the pressure cooker.

4.Add a small handful of rock sugar and press over medium-low heat for an hour;

5.Finally, put the elbow out of the high trace Wang on the plate, take an appropriate amount of stewed elbow soup in the pot, and pour the water starch on the elbow!

Super soft and glutinous, elbow skin fragrant but not greasy! 

Posted on 2022-03-23 13:34

This time it's really fragrant, and there is a chance to smoke a 5G mobile phone.

Jumo interaction. Ad.