Hello everyone, I'm Yi Xiao Chef. I still remember when I was a child, every New Year's Festival, in our north will be indispensable to a hard dish, stewed elbow, the whole of a big pig's elbow, placed in the courtyard of the big pot stewed for more than 2 hours, ten miles and eight townships can smell the fragrance, it is really tempting, stewed elbow, full of aroma, soft and tender delicious, now every New Year's Day, the small chef has been fresh in the memory of stewed elbow this dish.
Speaking of eating elbows, to this day, whenever you go to the restaurant to eat, you will often order the elbow to eat, and now the hotel has more ways to make elbows, such as the more famous Dongpo elbow, rock sugar elbow, sauce elbow, and red braised elbow, braised elbow, stewed elbow, etc., each dish is so delicious and flavorful, making people endlessly evocative.
Speaking of eating elbows, with the improvement of living standards, many people feel that elbows are oily, fat, and too troublesome to do at home, so every time they want to eat, they go to the restaurant, but it is a waste to want an elbow and can't finish eating, so they give up this delicacy. Friends, don't be in a hurry to give up, the little chef to tell you, such a good taste, as long as you choose the right ingredients and master a certain cooking skills, after doing a good job, the elbow is fragrant and not greasy. Then, in the choice of ingredients, to choose the pig's front elbow, small, the pig skin is relatively thin, less fat, more lean meat, less tendons, heavy gelatin, bones are relatively thin, after doing a good job, eat fat and not greasy; do not choose the pig's back elbow, large, thick skin, old and tough, more tendons, meat fat and thin are more obvious, after doing a good job, it will be a little greasy to eat. In terms of cooking techniques, it only takes 3 steps to get it done, the first step is to fry the sugar color and soup; the second step is to cook to remove the fishy taste; the third step is to simmer over low heat; the elbows after being done are ruddy and tender and not greasy.
Well, no more verbose, below, the little chef will share the production method of this red simmered elbow to everyone, only 3 steps to get it done, during the festival you can make it for the family to taste, to ensure that the family will like it.
【Red Simmered Elbow】
Ingredients required: elbows, rock sugar, spices (large ingredients, cinnamon, etc.), green onion, ginger, cotton sugar, soy sauce, soy sauce, soy sauce, curd milk, dried chili peppers, cooking wine, rice vinegar
Preparation steps:
Ingredient preparation: After the elbows are rinsed with water, drain the water; green onion, cut into shallots; ginger, cut ginger slices; all ingredients are ready, set aside.
Cooking process:
Step 1: Fry sugar color: take a frying pan, put a small amount of water in the pot, and then pour in the appropriate amount of rock sugar, until the rock sugar basically melts, the water vapor is basically steamed dry, and then pour a small amount of oil, constantly turning, a moment of bubbling and then turning the flowers, the sugar color is basically fried, and then wait until the big turning, add half a bowl of water, boil, you can pour into the casserole. The sugar color of the fry will be more beautiful and the taste will be better.
Stir-frying soup: put a small amount of oil in the pot, directly into the spices (star anise, cinnamon, etc.), medium-low heat, sauté to fry out the aroma, add the right amount of green onion, ginger slices, continue to sauté a little, after the aroma comes out, add 1 small spoon of soy sauce to the pot, then add a little soy sauce, increase the ruddy color, add 1 spoonful of curd milk, stir evenly, and then add a large bowl of boiling water, and then add 2-3 small dried peppers.
Step 2: Cooking: Put the washed elbow directly into the stir-fried soup, roll it slightly for a while, and brush off the foam while rolling, mainly to remove the fishy smell of the elbow meat. Then, pour the boiled sugar juice over the elbow, do not pour it all at once, roll while pouring, so that the elbow looks better. Then, the foam and blood foam are constantly skimmed off to keep the soup pure. The elbows are colored, and the soup is pure.
Seasoning: Next, add 1 spoonful of cotton sugar to increase the taste; add 2 tablespoons of salt to add flavor; add 2 spoonfuls of cooking wine to increase the flavor; add 1 spoonful of rice vinegar, not only can increase the fragrance and fishy, but also the elbows will be more tender after being done. Then simmer for a short while so that the seasonings are fully integrated.
Step 3: Stew: Then, put the elbow into the casserole along with the soup, if you feel that the soup is not enough, you can add some water into it, the amount of water is about two-thirds of the elbow. High heat, bring to a boil, keep skimming off the foam, after the foam is skimmed clean, the soup is pure, change the heat to low, cover the lid, simmer for about 1 hour and 50 minutes to get out of the pot and plate.
Hook juice: Then, take another wok, use the soup of the stewed elbow, add the right amount of water starch, keep stirring, forming the sauce, at this time the juice is still relatively thin, and then add the appropriate amount of water starch, constantly stirring, forming a thick sauce, the sauce from the spoon will not break. Finally, the thick soup is poured on the elbow, and the red simmered elbow is ready to eat.
Red simmered elbow on the table, the color is rosy, the color is bright, the aroma is full, it is really tempting, let people have an urge to eat eagerly, looking at the straight throat saliva, eagerly with chopsticks a clip, very easily picked up a piece of elbow, put in the mouth, there is a feeling of melting in the mouth, chew a bite, the meat is very flavorful, soft and tender and crispy, lean meat is not chai, fat meat is not greasy, the taste is delicious, delicious can not stop the mouth, a word "fragrant".
Warm tips: 1, when frying sugar color with oil, the local is easy to paste, there will be bitter taste, when using rock sugar to fry sugar color, it is best to use water to melt the rock sugar and then add oil to fry, so that the sugar color of the fry is uniform and beautiful. 2. Spices are fat-soluble, and the combination with oil releases the most full taste. 3, the old smoke to add more, mainly the color is rosy. 4, add curd milk, so that the color is more beautiful, the taste will be more mellow. 5, do not put too little salt, so as not to have no taste on the elbow after doing it.
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