Tao Yuhe
Today I bought a pig's front elbow and came back, do it myself, and cook a delicious dish - braised elbow.
After the autumn weather turns cool, it is advisable to supplement, eating elbows can enhance physical fitness, and prepare for the winter cold. In addition, every New Year's Festival or family visitors, there is a whole braised elbow on the table, which is definitely a good-looking and delicious hard dish.
Go down to the kitchen and start working, my cooking steps are as follows:
First, wash the elbows and burn a few pig hairs and roots in a gas stove.
Then put it in the pot and add water, the cool water should be boiled over the low heat of the pig's elbow, pour the water with foam, check again for hairy mane, and burn it again with the fire to completely remove it.
Then, smear the old purser on the surface of your elbow and set aside...
Old soy sauce is used to color, and the rich color will make people's appetite open.
Prepare shallots, ginger, cinnamon, grass fruits, fragrant leaves, star anise peppercorns, etc. Wipe the elbow surface once more with the old sogganate...
Heat the vegetable oil in the pan, add the condiments and sauté until fragrant. After smelling the aroma, add green onions and ginger...
Put the marinated and colored elbows into the pan, flip the elbows in the pan a few times, fry their surface until the oil shines on both sides...
Add an appropriate amount of oyster sauce and salt and pour in a bottle of beer, which is full of hops and aroma.
Add oyster sauce and soy sauce later...
Add boiling water, the water should be buried in the elbows, high heat and boil, turn to low heat and simmer slowly.
At this time, you can relax, make a cup of tea, and wait while watching TV.
Pay attention to the time, after an hour and a half, add the appropriate rock sugar to the pot and continue simmering slowly over low heat.
After three hours, the elbow was already rotten, and with a gentle lift, the bone in the middle could be removed.
Just fished out the steaming belt handle elbow, the flesh is rotten and shiny, and the aroma is fragrant.
Wait a little while to remove the bone in the middle. There are only two bones, one long and one short.
The room was full of aromas and appetites. First the tendons on the bones and the rest of the meat were gnawed, mushy but chewy, relieved, addictive, hehe...
Removed a large plate of elbow meat and a hard dish.
According to this method, pig trotters, ribs, etc. can also be brine.
Some fish and tofu were marinated with a rich soup, and the umami flavor of fish and tofu emitted a meat aroma...
The remaining brine soup, soaked in warm water, put some rotten bamboo into the brine, is another delicious dish.
About the author: Tao Yuhe, a native of Xi'an, went to the student company in 1970 to participate in the construction of the Xiangyu Line, joined the army in 1973, and worked in the municipal public security department after retiring from the army.
Editor: Li Xunxiu (Kuishinda Banxi) Editorial Board of Qingyanwei Literature