How to make pig elbow?

How to make pig's elbow, if you want to eat it? Braised, stewed, cold and marinated?

If you want to say which is the best, I personally think crystal elbow flower is the best!

Frozen elbow meat with skin, put it in refrigerator, cut it into thin slices, drizzle with hot and sour sauce, and sprinkle chopped green onion on the surface. Elbow flowers are crystal clear, and even lean meat becomes fresh and attractive under the illumination of light. With red pickled peppers, green chopped green onion and transparent plate decoration, simplicity is a delicious food that people can't stop in summer!

But what I want to talk about today is the practice of braised elbows, which is suitable for mass production!

In Sichuan and Chongqing, elbow is an indispensable dish at a banquet, whether it is a wedding or a wedding! Most of the menus are called Dongpo elbow. In fact, most of them are braised in brown sauce, but the taste is really good!

After frying at high temperature and stewing for a long time, the elbow is not greasy at all! When you first contact, you can eat an entire elbow at a time!

Let's share with you the practice of Sichuan-style "Dongpo elbow".

Step 1: Fresh elbows, singeing with a spray gun, and the hair on the epidermis must be burned clean! It is advisable to burn the epidermis until it is slightly burnt (generally, the epidermis should be burned black), so as to remove the fishy smell of pigskin as much as possible!

Step 2: Wipe off the black dirt on the burned elbow joint surface with steel balls, and then clean the elbow joint with warm water!

Step 3: blanch the elbow in cold water, and add white wine to remove fishy smell when blanching. Generally, the blanching time is 10- 15 minutes after cooking. Then take it out for a bath and dry the water on the surface of your elbow!

Step 4: Dry your elbow with water, paint it with sugar, dry it and fry it in an oil pan. The temperature is about 180-200 degrees, and the skin will blister and dry! Then take it out and soak it in warm water for about 30 minutes.

The picture below shows an elbow that has not been soaked in water after frying.

Step 5: stir-fry the sauce! Add vegetable oil into the pot, add ginger, garlic, dried pepper and dried prickly ash, add bean paste and stir-fry red oil, add chafing dish base and hot sauce, and add onion, star anise, cinnamon, essence, cardamom and tsaoko.

Add spices, add water to boil, add chicken essence, monosodium glutamate, sugar and salt, adjust the bottom flavor, pour into the elbow bucket, cover it, and simmer for 3-4 hours until the skin and meat are cooked!

PS: Because the skin is colored with sugar when frying oil, the boiled elbow skin is very brittle! As shown below.

The last step: when serving, steam the elbow, beat out the original soup of stewed elbow, filter residue, thicken it, pour it on the surface of elbow, and serve it with three ingredients: yellow, green and red.

This is the elbow way of most banquets in Sichuan cuisine! If it is at home, I recommend you to make braised elbows! Especially in winter, stewed elbows with white radish can be greasy, not only the soup is sweet, but also the fat meat has no greasy feeling!