Grilling is a processing technique in which the raw materials that have undergone preliminary cooking treatment are neatly stacked and formed after cutting, put into the pot, add soup and condiments, make it flavorful, and then hook or not, and finally turn the spoon over to maintain the original shape of the plate. The grill takes a little longer than the roast, the form is perfect, the juice is less flavorful, and it is soft and mellow. Boneless plastic ingredients are used to make steaks.
Below I will teach you to use the cooking technique of grilling to make a red grilled elbow.
First, raw material preparation
1. Remove the pork hair with boneless leather elbow meat over an open flame, scrape and wash, cut out 15 cm large squares and set aside.
2. Rinse 500 grams of sauerkraut twice with water, drain the water and set aside.
3. Cut 40g of green onion into sections, 30g of ginger into slices, 10g of garlic into slices.
Second, blanching water treatment
Fill the pot with 2,000 grams of cold water, put in the whole elbow, add 20 grams of green onion and ginger, 30 grams of cooking wine, bring to a boil over high heat to remove the foam, then cook on medium-low heat for 10 minutes, remove and rinse with water.
Third, the shape of the knife
Place the entire elbow skin facing down on the cutting board, first trim the sides of the elbow block with a knife, and then cut the elbow horizontally and vertically at an equal distance and cut it twice deep, until it reaches half the depth of the elbow skin. Cut the elbow into 9 squares of equal size connected by the skin of the meat. When you turn it over, you can see the knife marks and ensure that the skin of the meat is continuous.
4. Cooking
1. Put 20 grams of peanut oil in the pot and cook to 120 ° C, add 60 grams of sugar and simmer slowly on low heat.
2. Pay attention to the color of the sugar liquid, turn on a low heat and slowly boil the sugar liquid into a reddish brown.
3. Put the skin down into the elbow, shake the wok so that the elbow skin is dipped in sugar, and then turn the spoon over and place the elbow skin facing up in the middle of the pot. Add 10 grams of green onion and ginger, 20 grams of cooking wine, 20 grams of Donggu Yipin fresh soy sauce, 5 grams of dark soy sauce, 10 grams of oyster sauce, 10 grams of southern milk, and 10 grams of balsamic vinegar.
4. Pour in 1000 grams of boiling water, 500 grams of broth, add 1 star anise, 1 piece of fragrant leaves, 1 gram of cinnamon, 1 gram of white root. Heat up to get rid of the foam.
5. Cover the pot, change to low heat and simmer slowly for 2 hours.
6. Open the lid of the pot and beat the residue with a dense fence, and collect the juice while shaking the wok.
7. After the soup is thickened, carefully slide the elbow into the dish and pour the remaining soup on the skin of the elbow.
7. Put 30 grams of peanut oil in the pot and cook until 120 ° C, add 10 grams of green onion and garlic and stir-fry, pour sauerkraut over low heat and slowly sauté, sauté dry water to remove the aroma and turn off the heat.
8. Place the sautéed sauerkraut on the plate with chopsticks along the edge of the elbow and surround the edge of the plate.
Fourth, the main points of operation
1. When the elbow is blanched, it is necessary to put cold water under the pot, and after the water is boiled, it should be skimmed off the foam and then cooked for 10 minutes on a low heat, so that it can remove both the fishy smell and a part of the grease.
2. When cutting the elbow, be careful not to cut it completely, and ensure that the meat is broken and connected, so as to keep the overall shape more perfect.
3. When the juice is finally collected, the heat should not be turned on too much, and the wok should be shaken constantly while collecting the juice to avoid sticking to the pan.
4. Due to the high gum content of the elbow meat, the soup is already very thick after the juice is finally collected, and there is no need to hook it again.
5. Finally, when the elbow is plated, the edge of the pot should be close to the plate, and the elbow as a whole should be gently slid into the plate with a spatula, and the overall shape of the elbow should not be destroyed.