How to cook elbow meat?

Braised pork elbow with red dates Ingredients: pork elbow accessories: red dates and medlar seasonings: onion, ginger, cooking wine, salt, soy sauce, soy sauce, chicken essence, crystal sugar, soup stock and edible oil (star anise, pepper and fennel).

Tools: pressure cooker method:

1. blanch the pig's elbow with boiling water, remove the blood foam with cold boiling water, pluck the hair, wash the ginger and cut into pieces, and wash the onion and cut into pieces;

2. Put pork elbow, soup stock, red dates, medlar, crystal sugar, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence, seasoning bag, ginger and onion into the pressure cooker, cover the lid, adjust the pressure cooker to "cooking gear", keep the pressure for 1 hour after adjustment, and take it out after the "float valve" returns.

Features: Unique flavor and rich nutrition. Elbow joint, commonly known as front hoof, has thicker skin and more tendons under humerus.

Douban elbow

Characteristic color moist and bright, elbow sticky, fat but not greasy, slightly spicy and delicious.

Raw pork elbow (boneless) 500g. Green garlic sprout100g, watercress 25g. 50 grams of lard, 500 grams of fresh soup and 3 grams of salt,

Cooking wine 15g, sugar color 15g, vegetable oil 30g, water bean powder 15g.

Wash the pig's elbow, put it in the pot with the chicken bones, take it out and wash it. Cut the elbow into a square with a knife and put the chicken skeleton on the pot.

Inside, the elbow skin is placed on the chicken bone. Put the wok on fire, add pork fat and heat it, add chopped watercress and stir-fry until red.

Add fresh soup, drain bean dregs, add salt, cooking wine and sugar, and pour into the pot with your elbow: put the pot on the fire.

Bring to a boil, remove the froth, and simmer until the juice is thick and the meat is hot. Take your elbow out. The oil in the pot is hot and green.

Stir-fry the garlic sprout, salt and cooking wine, put the pot mat on the bottom of the dish, put the elbow skin up on the garlic sprout, and simmer the elbow in the thick juice until it thickens.

Thicken with water and bean powder, collect the juice, and when the oil is bright, pour it on the elbow.

Sea cucumber elbow

Ginseng elbow is a Shandong dish originally created by senior chef Juan Kairu of Xinhua Hotel in Zibo. Pork and sea cucumber are excellent raw materials. Cooking together brings out the best in each other. The finished dish is ruddy and bright, the elbow meat is fragrant and rotten, and the juice is rich but not greasy; The sea cucumber is soft, waxy and smooth, and the onion flavor is rich. As a big dish at the party.

Raw materials:

Send 250 grams of sea cucumber; Onion150g; Salt 10g, monosodium glutamate 5g, Shaoxing wine 15g, soy sauce 20g, sugar 50g, ginger 10g, star anise 5g, cinnamon 5g, pepper 2g, clear soup 250g, wet starch 150g, and pepper oil1.

Exercise:

1. Slice the sea cucumber into blades, put it in boiling water, take it out and control the water; Cut the onion into 3cm long segments, and slice the ginger into thin slices for later use. Soak pig's elbow in cold water for 5 hours, take it out with a clean cloth, burn the skin with charcoal, soak it in warm water for 10 minute, scrape off the burnt skin with a knife, put it in a pot, add water to the elbow meat, boil it with strong fire, remove floating foam, cook it with slow fire, and remove bones.

2. Add peanut oil to the wok, add sea cucumber when it is 70% hot, and remove the oil control. When the oil in the pot is 90% hot, put the elbow meat in and fry it until golden brown, then take it out. Cut the pork noodles of elbow into 2cm cubes (do not peel them), put the skinned side down into a large bowl, and add onion (50g cut together with pepper), ginger slices, star anise, cinnamon, clear soup (20g), soy sauce (15g) and salt.

3. Leave 75g of oil in the casserole. When the fire reaches 70% heat, add shallots and fry until golden brown. Add soy sauce (5g), Zhongyuan soup, refined salt (3g), white sugar, sea cucumber, Shaoxing wine (5g) and clear soup (150g). After boiling, thicken the pot with wet starch.

Dongpo elbow with juicy but not greasy

1, burn the pig's elbow, soak it in hot water, scrape it clean, debone it, soak it in boiling water, remove the blood and take it out. Chop watercress, pepper, ginger and garlic into rice, and onion into chopped green onion. The pig elbow bone is broken and put into the casserole.

2. Put the wok on the fire, pour in the prepared oil and burn it to 70% heat, fry the elbow until the skin is golden yellow, remove it and put it in a casserole.

3. Put the mixed oil into a wok and heat it to 50% heat until the watercress and pickled pepper are fragrant. Add rock sugar, salt and fresh soup, bring to a boil, pour into the casserole, add monosodium glutamate, collect the juice with high fire until it is thick and shiny, sprinkle with chopped green onion and pour it on the elbow.

Stewed pork chop with rock sugar

Medal of merit

Composition:

500 grams of boneless pig front hoof? 50g of soy sauce and 50g of cooking wine? 5 grams of onion and garlic each? Ginger 10g? Crystal sugar100g

Production method:

1. Scrape pig's trotters and wash the inside with a knife; Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to let it spread out, and then cut off the fat around it to form a circle;

2. Put the hoof in the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo symbol in the wok, put its hoof and skin down, drown it with water, and then add cooking wine, soy sauce, refined salt, rock sugar, scallion,

Boil the ginger slices with strong fire, cover the pot and burn for another half an hour. Turn the hoof over and burn it thoroughly, then boil the soup like glue with strong fire and put the hoof in.

Take out the arm, put the skin down into the soup bowl, pick out the onion knots and ginger slices, and pour the marinade on the arm.

note:

1. Put the hooves into a special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for several hours, and turn the noodles once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiled water to cover the hooves;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for * * * minutes;

4. Take the pot out of the furnace and let it cool until the yellow pressure column is lowered. Turn the hoof over and soak it in the juice for 2-3 hours;

5. Cut into pieces when eating; Pour in the juice and heat it.

Flavor features: Tan Jiacai famous dish, with pork elbow as the main raw material, cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, fragrant, salty, sweet and rich in nutrition. Has the effects of increasing skin elasticity and caring skin.

Gold and silver elbow

Pig elbow 1 pork tenderloin150g of water-soaked mushrooms and appropriate amount of Chinese cabbage.

Clean the pig's elbow, add brine to the brine soup until soft and rotten, take it out and put it on a plate. Shred pork tenderloin, season with salt, cooking wine, monosodium glutamate and pepper, hang wet starch, slide it in 60% hot oil until it breaks, take it out and put it on the other end of the plate. Stir-fry Chinese cabbage and mushrooms and hook them with a thin hook.

Jiao Shan pork joint

Ingredients: 65438 pork elbow +0 (about 650g), 250g pickled wild pepper, 50g ginger and onion juice, Sichuan salt, pepper, chicken essence and water bean powder.

Making:

1. Remove the hair from the elbow, wash it, put it in a boiling water pot until it is cut off, take it out, wash it again, put it in a bowl, add Sichuan salt, ginger juice, pepper, chicken essence and pepper (200g), steam it in a cage and buckle it in the center of the plate.

2. Pour the raw juice into the pot, add the wild pepper (50g) and cook for 1 min, then hook in the bean powder to collect the juice, and pour it on the elbow.

Features: salty and spicy, with awkward texture.

Dingxiang elbow

Raw materials: boneless pig 1 elbow (about 1 000g), a little onion, ginger, salt, soy sauce, monosodium glutamate, cooking wine, 6 cloves of clove, water-borne fungus, water-borne day lily 10g, 500g of broth, and a little sugar, sesame oil and green leaves.

Method: Burn the pig's elbow with an iron fork on a strong fire, evenly burn the skin until it is brown and bubbly, then soak it in warm water for 20 minutes, then scrape the paste until the skin is golden yellow, cook it in a water pot for six times, take it out, wipe it with a clean cloth while it is hot, evenly paint the skin with sugar, remove the bones from the meat, put it on a chopping board, and scrape the meat with a knife. Put the meat in a steaming bowl, put onions, ginger and cloves on the meat, sprinkle with salt, pour in soy sauce, cooking wine and clear soup, steam it in a cage and take it out. Pick out the seasoning of the steamed elbow, turn it upside down and buckle it in the soup plate, pour the soup into the spoon and light it, then add an appropriate amount of broth, boil the fungus, day lily, green leaves, cooking wine, salt, soy sauce and soup, skim off the floating foam, taste it, hook it into the running water with wet starch, add monosodium glutamate and drop sesame oil, and pour it evenly on the elbow.

Features: light red color, shiny oil, rotten skin and fragrant meat, clove flavor, instant in the mouth, fat but not greasy. This dish is a traditional dish in Ningxia.

stewed pig’s trotters

Ingredients: pig's feet, onion ginger and soybean sprouts.

Production: firstly, the cleaned pig's front elbow is boned and splashed with water, then the onion ginger and soybean sprouts are added and soaked in the above soup, while the boned hoof bones are still placed in the pot and cooked with high fire, and then the fire is reduced for 2-3 hours. When the lid is opened, the soup is thick and rotten, and the smell is fragrant. You can rinse some spinach in it when you eat. The meat is tender but not greasy, and the meat flavor stays between your teeth.

Sauerkraut elbow

Ingredients: fresh pork elbow 1200g, special sauerkraut 80g, bread balls 80g, fried onion rings 20g.

Practice: Marinate pork elbows with salt, pepper and fennel seeds for about half an hour, bake them in the oven (100℃) for half an hour, then adjust the temperature to 200℃ until the meat is cooked and crisp, and serve with fried bread balls and shredded sauerkraut.

Braised pork joint

Ingredients: pork elbow (1000g), salt, monosodium glutamate, soy sauce, sugar, aniseed, cinnamon, starch, soup and oil.

Practice: 1. Scrape the pig's elbow clean, remove the bone, put it in a pot and cook until it is half cooked, take it out, control the water and drain it with a clean cloth.

2. Put a layer of soy sauce on the elbow skin, put oil on the pot to heat it, fry the elbow down until the skin bubbles, and then take out the oil control.

3. Put the stir-fried elbow into a pot, add salt, soy sauce, sugar, aniseed, cinnamon and appropriate amount of soup, steam until soft and rotten, and take it out. Put the pigskin on it. Pour the steamed broth into a wok, bring to a boil, thicken with water and starch, and pour the juice on the elbow. When frying meat, the skin must face down, the skin will blister and taste good.

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