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Braised elbows, the main course of the family feast, can be served to calm the scene.
Today's braised elbow, just by the name of the attempters to be batch after batch, elbows - not commonly used in daily life, always give people the illusion of not being able to start. Although I am fascinated by its crisp and soft texture, fascinated by the fat and not greasy taste feeling, obsessed with the rosy and shiny hue, and finally frightened by the difficulties I imagined, I would rather spend a lot of money to buy a relief than believe that I can make such a human delicacy.
In fact, the most difficult part of this dish is that you find it difficult, it is really just a very easy to operate dish, today Ah Fei will share with you this ruddy and shiny, bright red like fire, fat but not greasy, crisp and soft to the boneless braised elbow hardcore method.
【Braised elbow】
Step 1: Prepare the spices
Cut a white green onion into small pieces, a piece of ginger, cut into slices and put into a pot, grab a handful of dried chili peppers, a small handful of peppercorns, add a few star anise, a few fragrant leaves, a section of cinnamon, and a loose grass and fruit shell for later.
Step 2: Blanch the elbow
Prepare a fresh elbow, put cold water into the pot and add 10 grams of cooking wine to remove the fish.
After the water is boiled, the elbow is turned over, and in the process of gradual heating, the pork skin will shrink and overflow the fat, keep the heat and cook for 3 minutes, and beat the foam in the pot, which can both remove the fishy smell and degreas. After the elbow turns white, fish out, scrape the remaining pig hair clean, be sure to scrape while it is hot, the pores are diastolic, easier to remove clean.
Step 3: Stew the elbows
Burn the oil in the pot, add a handful of rock sugar, stir constantly to open the rock sugar, and the sugar juice changes from light yellow to reddish brown. Put the elbows in a pot, pour in the prepared ingredients, and turn the noodles several times to cover the surface of the elbows with sugar and absorb the aroma of the large ingredients.
Pour an appropriate amount of water from the side of the pot and pour a can of beer, which can play a role in removing fishy freshness. Then add 3 grams of salt, a little sugar, 2 grams of pepper, 10 grams of light soy sauce, turn the heat to bring the soup to a boil. After the soup is boiled, fish out the elbow and put it in the casserole, and then pour the soup, the amount of soup must not exceed the elbow.
Then cover the pot lid, turn on the low heat to stew for an hour and a half, this step can not be anxious, keep the low heat slow stew, the soup into the meat, the meat into the soup, this is the elbow sauce fragrant and thin and not chai key, during the stew to observe the amount of soup to avoid pasting the pot.
After an hour and a half, the skin of the elbow is crispy and can be gently pierced with chopsticks.
Remove the elbows and place them on a plate, pour a little broth, add the shallots and shredded red peppers and serve.
Well, this ruddy, soft and boneless braised elbow is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!