The elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its skin is thick, the tendons are more, the gum is heavy, the lean meat is more, often cooked with the skin, fat but not greasy. It is suitable for grilling, grilling, sauce, stewing, brine, soup making, etc. Such as braised elbows, cabbage elbows, red braised elbows; the back elbow, also known as the posterior hoof, because the connective tissue content is more than the front elbow, the skin is old and tough, and the quality is worse than the front elbow. Its cooking method and use are basically the same as the front elbow.
Braised elbows
raw material:
Ingredients Elbow 1000 g. Excipients Peanut oil 2000 g (actual consumption 75 g), soy sauce 50 g, cooking wine 75 g, salt 1.5 g, green onion, ginger, five spices a little, starch 15 g, sugar 10 g, soup to taste, a little garlic.
Preparation Method:
1. Select fresh elbows with small skin and hail pores, remove the bones, and trim into a round peach shape.
2: With the elbow skin facing upwards, heat in a five-spice brine pot and cook until five ripe.
3: Heat the frying pan, fry the skin of the elbows downwards to turn yellow, and keep turning them over when frying to prevent the paste.
4: Fry the elbows and fish them out, put them in a bowl, add green onions and ginger, use the brine soup to some water, pour into the bowl, and steam them on the drawer.
5: Put the steamed elbow into a large dish, drain the soup for a long time, add cooking wine, monosodium glutamate, adjust the color and taste, start to hook, sprinkle with green garlic segments, pour in the oil, pour on the elbow and serve.
peculiarity:
Golden red, soft rotten and fragrant. The elbow fragrance is wafting and delicious.
King pulp stewed elbows
Royal jelly 5 g, pork knuckle 750 g, starch 25 g, green onion 10 g, ginger 10 g, soy sauce 50 g, coriander 25 g, peppercorns 5 g, star anise 5 g, monosodium glutamate 1 g, soybean oil 25 g.
1: Scrape the skin of the pork knuckle, put it in the soup pot and cook until it is eight minutes cooked, remove the bone, and smear the elbow skin with royal jelly.
2: Place the pork knuckle in an 80% hot oil pan and fry until it is red. Cut the elbow meat noodles with a cross cut, connect the elbow skins, place the skin down in a bowl, put the green onion, ginger pieces, peppercorns, star anise, soy sauce, steam the upper drawer thoroughly, and pick out the green onions, ginger pieces, peppercorns, and star anise.
3: Decant the soup into a spoon, buckle the elbow in the middle of the dish, hook the starch when the soup is opened, drizzle with oil, pour on the elbow, sprinkle with parsley and serve.
Effect: Tonify the weak and strengthen the body, prolong life.
Usage: Serve with a meal.
Application: Suitable for long-term illness and weakness, the elderly are weak.
Pot to burn elbows
1 germanium elbow (weighs about 1000 grams), salt, soy sauce, sugar, large ingredients, cinnamon, starch, soup, oil to taste
(1) Scrape and wash the pork knuckles, remove the bones, cook in a pot until six ripe, fish out, control the water, and use a clean cloth to wipe the water clean.
(2) Spread a layer of soy sauce on the skin of the elbow, heat the oil on the pan, fry the skin of the elbow down until the skin is blistered, and then fish out the oil control.
(3) Put the fried elbows in a basin, add salt, soy sauce, sugar, large ingredients, cinnamon, and the right amount of soup on the pot to steam and remove, and the meat skin is plated upwards. Pour the steamed meat stock into a wok, bring to a boil, starch and pour the juice over your elbows.
Experience: When frying meat, be sure to have the skin of the meat downward, the skin of the meat is fried and foamed, and the taste is good.
The color is bright red and the flavor is mellow.
Watercress elbow
Pork knuckle (boneless) 500 g. 100 grams of green garlic seedlings, 25 grams of watercress in Yanxian County. 50 grams of lard oil, 500 grams of fresh soup, 3 grams of salt, 15 grams of cooking wine, 15 grams of sugar color, 30 grams of vegetable oil, 15 grams of water bean flour.
1: Wash the pork knuckle, put the chicken bones into the pot and rinse off. Use a knife to cut the elbow into large squares, place the chicken skeleton in the pot, and place the elbow skin down on the chicken bone.
2: Put the wok on the fire, heat the lard oil, put the finely chopped watercress to fry out the red, add fresh soup, drain the watercress residue, add salt, cooking wine, sugar color, pour into the pot containing the elbow: put the pot on high heat, remove the foam, move to a low heat and simmer until the juice is thick, and then fish out the elbow.
3, under the pot oil heat, under the garlic seedlings, salt, cooking wine, slightly fried, from the pot pad on the bottom of the plate, elbow skin up on the garlic seedlings, ) simmer the elbow in the thick juice to thicken, add water bean flour to hook, collect the juice, when the oil is bright, the pot is drizzled on the elbow.
The color is bright red, the elbows are sticky, fat but not greasy, slightly spicy and fragrant.
Sauce elbows
Ingredients: 1 pork front elbow (weighs about 750 g). Seasoning: Marinade 50 g, refined salt 1.5 g.
1. Remove the bone from the front elbow of the pig and cut the knife into a semicircle. Use a soldering iron to burn the remaining hairs on the skin of your elbows, soak them in water for 10 minutes, and then scrape and rinse. Then cut the knife on the side of the elbow meat.
2. Put 1000 grams of cold water in the pot, cook the elbows until they are four ripe, remove them, move them into the brine pot, and cook over medium heat until they are 80% rotten.
3. Buckle the boiled elbow into the bowl, then take 50 grams of marinade from the brine pot, add fine salt and stir well, drizzle on the elbow, and steam it into the cage
The color is bright red, the meat is rotten and fragrant, slightly salty and sweet, fat but not greasy
Pepper salt elbow
1 pork knuckle (about 1.5 kg), 2 kg vegetable oil (about 50 g actual consumption), 15 g cooking wine and soy sauce, 5 g each of peppercorns and large ingredients, 7 grams of salt, 10 grams of pepper salt, a little sugar, 2.5 kg of chicken broth.
(1) After boiling the pork knuckle in a pot of boiling water, remove it, soak it in cool water, and scrape the dirt and hair. Spread a layer of sugar on the skin and place in the basin. Add cooking wine, soy sauce, peppercorns, large ingredients, salt, steam on the drawer for about 2 hours, steam the elbows and remove the water.
(2) Heat the vegetable oil until 80% hot, then add to the elbow, fry until the skin is crispy, drain the oil, cut into strips and place on the plate. Serve with pepper and salt on a plate with your elbows.
The outside is crispy and tender on the inside, and the taste is salty and fresh.