Hey hey, hello everyone. It's time to grow fat again! With only a few months to go before the New Year, you can eat a lot of delicious meat. But suddenly I couldn't wait, and I wanted to eat roast pork, big elbows and pig's trotters. The following to share these three practices, just a few months after the New Year or New Year's Day can be done at home!
1. East Slope Elbow
Why is it called Dongpo Elbow? Because Dongpo elbow is because Su Dongpo's wife was cooking elbows at home due to a momentary negligence, the elbows were scorched yellow and sticky, and she hurriedly added various ingredients and then cooked them carefully to cover up the burnt taste. Unexpectedly, the yellowish elbow tasted unexpectedly good, and was later concocted by Su Dongpo and left a record to pass down, so it was named "Dongpo Elbow". It is one of the classic Han traditional dishes in Sichuan, China, and belongs to the Sichuan cuisine family.
To make a fat but not greasy elbow, we need to prepare raw materials: pork knuckle, ginger, onion, green onion, star anise, cinnamon, cooking wine, soy sauce, soy sauce, soy sauce, rock sugar, tangerine peel, allspice powder.
First, we wash our elbows and blanch the water. Use a flamethrower to clean the pig hair on the surface of the elbow. Then prepare a casserole dish and slice the onion and ginger and spread evenly on the bottom of the pan. Put the elbow in, then add rock sugar, tangerine peel, cinnamon, star anise, green onion, soy sauce, dark soy sauce, allspice powder to taste, add water and boil over high heat.
Then close the lid and simmer for about two hours. Finally, remove the large bones and collect the juice over high heat. The cooked elbows are fat but not greasy, soft and sticky, and the juice is fragrant and pure.
2. Char siu pork
Char siu pork is the most representative dish in Cantonese cuisine, its color is bright red, and the meat is tender and fragrant. It is a much-loved dish.
Prepare pork belly, soy sauce, oyster sauce, ginger, honey, cooking oil, and char siu sauce. Start by washing the pork belly and adding the ginger slices along with all the spices. Then stir well and cover with plastic wrap and refrigerate for 6-24 hours.
Then take out the refrigerated meat and brush the bottom of the rice cooker with oil. Put the marinated meat into the pot and pour in the marinade sauce. After that, it is boiled according to the cooking function, and the noodles need to be turned once in the middle. Finally, slice it and you can eat it.
3. Brine pig's trotters
Pig's trotters have the effect of strengthening bones and beauty and beauty, and to a certain extent, they can prevent the occurrence of coronary heart disease. The practice of brine pig's trotters can be described as diverse, here to introduce you to a simple, novice can do brine pig's trotters.
First, prepare pig's trotters, star anise, fragrant leaves, grass fruits, cinnamon, peppercorns, ginger, sugar, cooking wine and salt. Wash and cut the pig's trotters into small pieces, then boil the water, blanch the pig's trotters, add ginger slices to remove the fishy smell, and then fish out. Pour the right amount of oil into the pan, pour the white sugar into the pan and stir-fry until caramel colored. Then pour the trotters into the pan and stir-fry to color evenly.
Then we put the finished pig's trotters into a pressure cooker, add water, cover the pig's trotters a little bit, and then put all the spices in and add the right amount of salt. Cover and simmer for 30 minutes, then pour into a wok and collect the juices over high heat. Finally, once the soup is thick, it is ready to come out of the pot. Tempting pig's trotters are served with a bowl of rice...
Well, today's sharing is these three pork home cooking dishes, a must-have for New Year's Holidays, simple and delicious. And you can usually do it at home. I don't know what kind of home cooking you still like?