As soon as the weather gets a little cooler, I want to eat something hot. Among all the home cooking, the red stewed elbow is the editor's favorite. Soft and refreshing meat, it's super delicious to eat and good for the skin. Although many people say that eating large elbows will gain weight, in the opinion of the editor, it is not a big impact to eat occasionally, unless you are a kind of physique that drinks water and is fat.
Is red stewed elbow a hard dish? I don't think so. In fact, it is very easy to do, as long as you have the know-how. If you don't believe it, follow the editor to learn it. When going shopping, it is recommended to go in the morning, and the meat and dishes in the morning are the freshest. The price of elbows is almost ten or twenty yuan a pound, divided into front and back elbows, which is not cheaper than other home-cooked dishes. If it is a family to eat, it is best to buy more than a few. If it is eaten by one person, two are enough.
To nibble on the elbow more conveniently, you have to chop it open. If you want to keep its original shape, you may only be able to put one or two at a time when you put it in the pot. First of all, blanch the elbow, pour in the appropriate amount of cooking wine, let the elbow remove the fishy smell, and then taste better when you eat it. During the process of blanching, it will float a layer of beige foam, and you have to use a spoon to remove the impurities and continue to cook.
Wait until the color of the elbow meat changes, and the skin is also very tight. Remove from boiling water and soak and filter with cool water to make the meat of the elbows more palatable. Kitchen whites and novices who do not have enough experience often do not know to fry sugar when making red stewed elbows. They ignored this step, so the color of the elbows they made was not in place, and the taste was not very good.
So how to fry the sugar color? After the pan is heated, pour the right amount of vegetable oil into it, then add a few rock sugars and stir-fry until it melts completely. Immediately after putting in the blanched elbow, in order to avoid being splashed by oil, it is recommended that everyone wear an apron, gloves and masks, etc., if you are not at ease! After the elbow is put into the pot, it needs to be stir-fried, so that it is evenly wrapped in sugar color, the color of the outer skin will become very beautiful, and the result of stewing is that the color is rosy.
The next step is to pour the shallots, ginger slices, star anise, tangerine peel, white root, fragrant leaves and cloves into it and continue to stir-fry, this time remember to turn the heat to avoid it stir-frying paste. Then pour in the right amount of water, add sugar, soy sauce, pepper, salt, let the seasoning taste evenly integrate into the soup, and then use the spatula to scoop some soup on the elbow and bring to a boil.
When it is fully boiled, use pliers (chopsticks are also ok) to pinch the elbow out and put it in a rice cooker or pot. Then inject its soul, that is, beer, and then pour all the soup that has just been cooked into it, cover the pot, and adjust it to a low heat for an hour. The color is rosy, melts in the mouth, and the meat is soft and crispy and the red braised elbow is complete. Such a big elbow is super under the meal, and it can be eaten directly as a snack, which is invincible and delicious.
The above is the whole content of "do red stew big elbows want to be ruddy, the first step under the pot is to wrap it, I know very little". Two details to note about the red stewed elbow, the first is the color of the fried sugar, and the second is that the beer must be added before the pot, so that it is more delicious. So, if you want to know more about delicious home cooking methods, you may wish to follow us.