Recently, the price of pork has been falling, and the frequency of eating pork at home has also increased. It must be said that pork is the most satisfying and delicious among many meat ingredients. Yesterday, I went to the vegetable market to buy food, and I found that the price of pork elbow was very gratifying. 10 yuan Jin, looking fresh and clean, I bought one.
In the practice of pig elbow, I like the sauce elbow flower best. Growing up, my favorite food was grandpa's elbow flower with sauce. Grandpa is a cook in the village, and the sauce elbow flower is his specialty. The practice of sauce elbow flower is also learned from grandpa. After marinating, the elbow becomes soft and rotten, and the sauce is rich. Roll it up while it is hot, and then put it in the refrigerator until it is completely cooled and sliced. Cooked sauce elbow flower is a very good drinking dish, with compact meat, fat but not greasy, and strong sauce flavor.
Today, Bian Xiao will share with you the family practice of sauce elbow flower. Sauced elbow flower is pickled, rolled, cooled and shaped, and then sliced, just as delicious as it is cooked in a restaurant.
-[Sauce elbow flower]-
Raw material: pig elbow.
Ingredients: onion, ginger, star anise, dried red pepper, fennel, cinnamon, gardenia jasminoides Ellis, salt, soy sauce, high-alcohol liquor, sweet noodle sauce and crystal sugar.
Practice steps:
1. Cut a hole in the pig's elbow with a kitchen knife and cut it to the bone. Add a proper amount of water to the pot, put the pig's elbow in cold water, boil it with strong fire, and add a little white wine for about 3 minutes.
2. Blanch the pig's elbow with water, rinse it with clean water, and then use a kitchen knife or disposable razor to remove the hair remaining on the surface of the pig's skin.
3. Add a little cooking oil to the wok to make the wok moist, add 20g of rock sugar, stir fry slowly with low fire, stir fry the rock sugar until thick bubbles appear in the rock sugar, and then add some boiling water.
4. Boil the water and pour it into the pressure cooker.
5. Then add an appropriate amount of cooking oil to the wok, add 50g sweet noodle sauce when the oil temperature is 40%, stir fry over medium heat, and stir fry the sweet noodle sauce.
6. Pour the fried sweet noodle sauce into the pressure cooker, then add the seasoning prepared in advance into the pressure cooker, and add a little salt, soy sauce and soy sauce to taste. The soup tastes a little salty, so the elbow tastes better.
7. Put the cooked pork elbow into the pressure cooker, cover the pot, steam it in the pressure cooker, start counting, and press it with high fire for about 15 minutes.
8./kloc-Turn off the fire after 0/5 minutes and let the elbow stew in the pressure cooker for more than 3 hours.
9. Finally, spread plastic wrap on the chopping board, take out the crushed elbow and roll it up with plastic wrap. Wrap it several times when you roll it, and try to roll it tightly.
10. Put the rolled elbow in the refrigerator and slice it until it is completely cooled.
In this way, the sauce elbow flower has firm meat and soft taste, which is a very good choice as a usual snack.
Tip:
1. After the pork elbow is boiled, the skin will be tight, and it will be easier to deal with the residual hair at this time.
2. If you want to make the sauce elbow flower taste better, you should cut a hole before boiling the pot, not the whole pot.
3. When making elbows with sauce, you want the sauce to be rich in flavor. Sweet noodle sauce is an essential condiment. Stir-fry over low heat to highlight the sauce flavor.
Don't take out the pork elbow when it is soft and rotten. Let it soak in the soup for 3 hours, and it will taste better.
5. Roll the elbow evenly, and try to wrap the elbow meat with elbow skin, so that the finished product of sauce elbow flower is more beautiful.