Why doesn't my stewed elbow smell good? It doesn't taste strong when stewed.

When cooking elbows, you should immediately coat them with soy sauce (it won't be coated after cooling), then pierce the pigskin and finally fry them with 80% heat. Puncture holes should be dense and uniform during injection, so that animal glue in pigskin can flow out. When frying, the animal glue in the pigskin will continuously flow out. In this way, there will be many tiny honeycomb holes in the pig skin, and the skin of the elbow joint will shrink, which is delicious after cooking.

Guide to pig elbow practice

When trimming pig elbows, the leather surface should be kept for a long time. The leather surface of pig elbow is rich in colloid, which is more contractile when heated, while the contractility of muscle tissue is less. If the leather surface is flush with the muscle or smaller than the muscle, the leather surface will contract and fall off after heating, causing the muscle to be exposed and scattered. Therefore, the leather surface should be properly kept for a long time, and it will shrink after heating, just wrapping the muscles without falling off, and the dishes will be neat and beautiful.

Food similarity: pork elbow: pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

It is not advisable to drink a lot of tea after eating pork.

Stewed trotters with rock sugar and medlar

material

Main ingredient: pork elbow 1000g, auxiliary material: medlar 150g, seasoning: 200g of rock sugar, 3g of cooking wine.

working methods

1. Wash pork elbow with skin, cut into pieces, blanch it in a boiling water pot, and take it out for later use; 2. Wash the medlar for later use; 3. Put the pork elbow with skin into the pot, boil it, remove the foam, add rock sugar, medlar and cooking wine, and simmer until it is cooked.

Stewed pork knuckle with winter melon

material

Boneless elbow, wax gourd, onion, ginger, coriander, salt, cooking wine, pepper, monosodium glutamate.

working methods

1. Peel and seed wax gourd, cut into pieces and wash. 2. Scrape off the oil stain on the elbow, cut it into pieces, and soak the bleeding water with clear water. Blanch your elbow in clear water to remove blood stains. 4. Add onion, ginger, cooking wine, pepper, simmer 1 hour, add wax gourd pieces and salt, continue stewing for 20 minutes, and add monosodium glutamate to taste.

Stewed pork chop with rock sugar

material

One elbow, rock sugar, salt, soy sauce, soy sauce, pepper, aniseed and fragrant leaves.

working methods

1. Wash elbow, remove blood powder with water and take it out. Then remove the excess hair. Wash the fried elbow again with cold water. 3. Prepare a pot of clear water, put it in the elbow, then add soy sauce, soy sauce, pepper, aniseed and fragrant leaves to cook together and simmer for about an hour. You can easily poke it with chopsticks. When cooking, you can cut your elbow with a knife. Easier to cook. 4. Take out the water control after cooking. Add a little oil to the wok, add rock sugar and stir-fry until cooked. Add some soy sauce when it's dark. Put the elbow in, color it with sugar, and add some soup to cook the elbow. Collect the juice and add some salt when the pot is ready.