Elbow practice encyclopedia

Speaking of elbow, many people start to drool. The skin of elbow is thick and meaty. It tastes fat but not greasy, and it is especially delicious. And suitable for various methods. It can be said that it is a very popular dish on the table. There are many ways to prepare elbows. They can be braised or stewed. Naturally, every household has its own unique way of making it, but no matter which way it is made, the elbows taste delicious.

But for people who have just started cooking, or are not very good at cooking meat dishes, making elbows will really make them very distressed. For this reason, today I will share with you a complete list of how to make elbows, so that you don’t have to worry when making elbows in the future. I can’t make it or it doesn’t taste good.

Dongpo Pig Knuckle

Ingredients:

Ingredients: Pork knuckle, snow mountain soybeans Accessories: green onion section, Shaoxing wine, ginger, Sichuan salt Method:

1) Scrape and clean the pork knuckle; 2) Put it into a soup pot and bring to a boil, remove the foam and cook thoroughly; 3) Add the green onions, ginger, and a large amount of Shaoxing wine to a boil over a high fire, then add sugar; 4) Wash the snow peas , put it into a boiling casserole and cover it tightly; 5) Then move to low heat and simmer for about 2 hours, pull out the pork bones, place the elbows upright, and stew until the meat skin becomes tender when you poke it lightly with chopsticks; 6) eat

Dongpo Pig Knuckle

Add Sichuan salt and ladle the soup and beans into a bowl; 7) It can also be eaten with soy sauce.

There are two forms of consumption: one is clear soup. Take out the soon-to-be-steamed elbows, put them in a bowl, and fill them with chicken stew soup. If there is no chicken soup, boiled water will do. Add a little salt and a little green onion and that's it. It is best to put soy sauce in another bowl and dip it in soy sauce when eating to make the taste more fresh. The second is the condiment type. Take the steamed elbow out of the bowl, pour the seasonings on it, and it's ready to eat. Meishan's Dongpo elbow condiments are very particular. They are composed of 17 kinds of raw materials. They have distinctive characteristics and are suitable for the tastes of guests from the east, south, west and north, as well as overseas friends.

Sauce elbow

Ingredients:

2 pork knuckles, 35 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 30 grams of green onions, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, and 3 grams of Sichuan peppercorns.

practice:

1. Wash the pork knuckle, remove the remaining hair and set aside.

2. Pour clean water into a pot, put the pork knuckle under the cold water into the pot, take it out and control the water, and set aside.

3. Cut green onions into large sections and ginger into large pieces and set aside.

4. Wrap the star anise, cinnamon and Sichuan peppercorns in gauze to make a spice bag and set aside.

5. Make water in the pot again (a larger amount), put the pork knuckle into the pot and bring to a boil over high heat.

6. Add green onions, ginger slices, spice packets, cooking wine, and soy sauce and continue cooking.

7. Reduce the heat to low and simmer for about 50 minutes.

8. Add salt and sugar to taste and continue to simmer until chopsticks can be easily inserted into the pork knuckle.

9. Reduce the soup over high heat until the soup is thick, take out the pork knuckle and let it cool.

10. Cut the cooled pork knuckle into 1 cm thick slices and dip them in Sanhe oil for serving.

Braised pork elbow

Material

Ingredients: 1000 grams of elbow.

Accessories: 2000 grams of peanut oil (actual consumption: 75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, a little onion, ginger, five spices, 15 grams of starch, 10 grams of sugar, an appropriate amount of soup, and a little green garlic.

practice

1. Select fresh elbows with thin skin and small pores, remove the bones and trim them into a round peach shape.

2. With the elbows skin side up, put in a five-spice brine pot and heat, cook until cooked and remove.

3. Heat the oil pan and fry the elbows skin-side down until they turn yellow. Keep turning them while frying to prevent them from burning on the bottom.

4. Take out the fried elbow, put it in a bowl, add green onion and ginger, add some water with the brine, pour it into the bowl, and steam it until tender.

5. Put the steamed elbow into a large plate, drain the soup for a long time, add cooking wine and MSG, adjust the color and flavor, start to thicken the soup, sprinkle with green garlic segments, pour in oil, and pour it on the elbow.

Features

Golden red, soft and delicious. The aroma of elbow is wafting, and the taste is delicious and refreshing.

The above is a comprehensive introduction to how to make elbows. I have never seen how to make elbows. I didn’t expect that there are so many ways to make elbows. As long as you learn the above methods, you can make delicious elbows of various flavors for your family to enjoy. .