(Meishi delicious) make a famous dish ~ crystal elbow

Brief introduction:

Pork knuckle is rich in nutrients, different regions of the practice are different, here will be detailed is the Lu cuisine crystal pig knuckle production method, with a good beauty effect Oh, hurry up to see how to do it.

Lu cuisine originated in Shandong, one of the eight major cuisines of the Han traditional cuisine, with a long history and wide influence. Its gestation period can be traced back to the Spring and Autumn Period, the further development of the Qin and Han Dynasties, the Southern and Northern Dynasties period has tended to mature, the Song Dynasty has become a major cuisine of its own, and a large number of dishes entered the court during the Ming and Qing dynasties. Lu cuisine selection of exquisite materials, fine knife work, comprehensive technique, smooth seasoning, a variety of dishes, the requirements for the heat is particularly harsh and strict, emphasizing the crisp and tender effect of the dish.

Lu cai crystal elbow selection and production:

Ingredients: pork knuckle (1000 g)

Accessories: pork skin (500 g)

Seasoning: Ginger (20 g) Cooking wine (25 g) Garlic (20 g) Salt (10 g) Sesame oil (1 g) Monosodium glutamate (1 g) Vinegar (1 g) Green onion (50 g) Shrimp oil (5 g)

Lu cuisine crystal elbow selection and production

Craftsmanship

1. Soak the elbow for 2 hours, scrape the residual hair and dirt on the skin with a knife, remove the bones and put them into the soup pot, boil the water and cooking wine until there is no blood, and rinse with clean water for later;

2. Cut the green onion into sections, slice the ginger and mash the garlic and set aside;

3. Scrape the pork skin with a knife to remove the residual hair, scrape the fat and wash it, put it in a pot of boiling water, cook until it is six years old and fish it out;

4. Cut the skin of the cooked meat into 7 cm long and 3 cm wide rectangles and set aside;

5. Put the elbows into a basin, add water, pork skin, salt, green onion and ginger slices and steam for 2 hours;

6. Pick out the shallots, ginger and meat skins in the basin, put the MSG in the basin, and put the elbow skin facing down, and fish out after cooling;

7. Take a plate, slice the elbow top knife, and neatly put the yard into the plate;

8. Take another small bowl, add ginger, garlic paste, sesame oil, vinegar and shrimp oil to the bowl, and serve with elbows.