The colder the weather, the more I want to eat meat. A three-pound elbow was bought at the wet market, and the whole family ate it openly. Bright sauce wrapped in rosy elbows, elbow meat tender with a faint jujube fragrance, elbow skin is very elastic, full of collagen, really a hard dish in winter!
Elbow 12 yuan a pound, slightly cheaper than the most expensive time. Let the owner of the butcher shop help deal with it first, burn the skin of the pig with a musket, and go home without burning the elbow. It's not hard to cook a big meal at home, remember the timing of stir-frying sugar and cook less and stew more, red dates and grilled elbows are absolutely beautiful and beautiful!
<h1 class="pgc-h-arrow-right" > boiled elbows</h1>
Soak in water for ten minutes and brush off the black scabs on the surface of the elbow with a wire brush.
Add soy sauce, salt, pepper and ginger powder and massage and marinate repeatedly overnight, so that the elbows are cooked more flavorful.
Put water in the pot, put the pork knuckle in and boil the water, boil the water for 5 to 6 minutes, the blood foam is completely boiled, fish out and washed. Put a bamboo grate in the casserole and put the elbow on top to prevent the elbow skin from pasting the bottom of the pot.
Here's the seasoning for boiling pork knuckles: sliced onion and ginger, and a few more homely spices are used in the gauze bag: galangal, star anise, cumin, peppercorns, fragrant leaves, white root, cardamom, sand kernels.
Stir-fry sugar color, put as much oil as usual in the wok, put in a small bowl of rock sugar over low heat and stir-fry, a large number of bubbles immediately add hot water. Stir-fried sugar color pay attention to observe the change of sugar color, Figure 1 to make frosted sugar peanuts, Figure 2 to do shredded sweet potatoes, Figure 3 to do rock sugar gourd, Figure 4 is the caramel color of the look.
Take a large casserole dish and put grates in the pot. Elbow and soup together into the casserole, put in the seasoning package and slices of onion and ginger, and then add soy sauce, rock sugar, salt to make out the salty and fresh taste, after boiling on high heat, do not remove the foam, turn into a low heat, keep it open and cook for an hour and a half, turn off the heat and simmer naturally cold, it is best to simmer overnight, and then cook for 20 minutes the next day.
<h1 class="pgc-h-arrow-right" > red stewed elbow hook</h1>
Wash the dates and blanch them.
Scoop out a large bowl of elbow soup and bring it to a boil in a wok and add the diced dates. Add water starch in batches to form a translucent sauce, pour on the elbows, and if you like, you can put some coriander and green onions.
Tips:
The pot for cooking the elbows is preferably a deeper casserole pot, and the soup water can not pass the elbow. This can not only be stewed for a long time, the soup will not overflow when boiling, and the long-term high temperature can also make the grease of the elbow decompose, and the elbow is fat and not greasy when it is eaten. The elbow i bought was too big to fit in the casserole, so I had to cook it in a deep pot of marinated meat.
When it is stewed, it retains part of the broth, which is used to draw the soup. You can cook more elbows, and if you can't finish eating, you can freeze it together with the soup, steam it next time, and then hook it.
The key to this dish is the time of stewing, the best state is that the finished product is complete, the bones in the middle are extracted, the bone can be easily separated, and the taste is the best.
The elbow must choose fresh, do not import frozen elbow from abroad, the taste is very different.
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