"Braised elbow" is a traditional dish in the Lu cuisine banquet, with pork knuckle as the main raw material, boiled, oiled and steamed, the finished product is ruddy and bright, the shape is beautiful and generous, the finished product is ruddy in color, the taste is mellow and not greasy, and it was rated as "one of the top ten famous dishes" in the "First Lu Cuisine Grand Prix" held in Shandong.
nutritive value:
The elbow is very nutritious, contains more protein, especially contains a lot of collagen, and meat skin, is a good food therapy product that makes the skin plump, moisturizing and strengthening. After the bones are boiled, you can continue to boil soup, calcium supplementation, and beauty. Pork knuckle tastes sweet and salty, and the sex is flat. It has the effect of blood veins, emollient, kidney essence, and waist and feet.
1. Wash the pork knuckle, cut the green onion into sections and slice the ginger.
2. Put the pork knuckle into the pot and boil in boiling water until there is no blood, take out the control dry water, and color it evenly with dark soy sauce;
3. Heat the oil in the pan over medium heat, put in the pork knuckle and fry, pour the hot oil on the pork knuckle repeatedly, turn red brown, take it out, filter out the oil.
4. Place the fried pork knuckle in a large bowl and add the soy sauce, salt, shallots, sliced ginger and broth. Steam in a pressure cooker for half an hour.
5. Remove the onion and ginger from the steamed pork knuckle, put it in a wok and add salt, rice wine and broth. Heat over medium heat for 30 minutes until the soup is thick, hold the pork knuckle and drizzle with the broth.