Braised pork joint
1. raw materials: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1, 2 shallots, 2 slices of fresh ginger, 50g of cooking wine, a little honey, auricularia auricula, magnolia officinalis slices, monosodium glutamate and wet flour, and clear soup.
Second, the production method:
L, boil the elbow to 80%, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, fry until the bubbles on the skin are dark red, and take it out.
2. According to the size of the steaming bowl, cut the whole elbow into a circle. Cut the elbow into deep and airtight elephant-eye meat with a knife, put the skin into a steaming bowl, and add onion, ginger and fennel. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate.
3. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the steamed elbow soup, and add the slices of Magnolia officinalis, auricularia auricula, refined salt and monosodium glutamate. It tastes good, just a little water, boil it and pour it on your elbow.
Features: soft texture, deep red color, clear soup and fresh taste, and mellow flavor when dipped in Changzhi smoked vinegar.
Braised pork joint
1. Ingredients: elbow meat 500g, fresh ginger 2 slices, onion 2 slices, soy sauce 25g, sweet noodle sauce 75g, cooking wine 50g, salt and pepper noodles 1 g, wet flour 200g, soy sauce 50g, vegetable oil1500g (dosage/kloc
Second, the production method: scrape the fine hair of the elbow and wash it, put it in a boiling pot for eight times, take it out and wash it, cut it into pieces with a width of 1.5cm, put it neatly in a steaming bowl with the skin down, pour in black soy sauce and cooking wine, put it on onion and ginger slices, steam it in a steamer for three hours, and then control the soup after taking it out.
2. Mix the wet dough powder, refined salt, cooking wine and soy sauce in one place and stir evenly to form a colored paste. Pour half into the flat plate, and then put the elbow skin on the flat plate one by one. Then pour the remaining colored paste evenly on the elbow for later use.
3. When the wok is on fire, pour in the vegetable oil. When it is 70% hot, turn to low heat. Pick up the flat plate of meat, gently push the elbow into the oil pan (don't push it left and right), and when it is slightly hard to fry, gently lift it at the bottom of the pan with a spatula to prevent scalding the skin of the elbow, and move the oil pan to the fire to continue frying. When the oil temperature rises to 80%, move it to low fire for soaking and frying. When the bottom of the elbow is half worn, turn it over with a spatula and fry it on it. Use iron chopsticks to evenly punch holes in the elbow for easy frying. When the oil doesn't ring or bubble, move it to Wanghuo, fry it for nine times, take it out, cut it across the meat strip with a knife into three sections, the middle section is 6cm wide, then cut off one section on both sides with an oblique knife every 1.5cm wide, put it in the middle of the plate to form a saddle shape, and sprinkle with salt and pepper noodles.
Third, characteristics: fine selection of materials, fine production, crisp entrance and fragrant entrance. When eating, roll up the elbow slices and onion strips with lotus leaf cakes and dip them in sweet noodle sauce, which has a special sauce flavor.
Hemp rice elbow
1. raw materials: elbow meat 500g, fresh pepper 1, walnut kernel 50g, sesame paste 150g, green beans 20, wet flour 150g, clear soup 1000g, monosodium glutamate 5g and onion pepper cooking wine 25g.
Second, the production method:
1, elbow block. First, scrape the skin of elbow, put it in a boiling water pot and cook it until it is 90% mature, take it out, cut it into pieces with a length of 1.5cm, a width of 0.6cm and a thickness of 0.3cm, put it in a clean pot, add water, onion and pepper cooking wine and a little refined salt, boil it over high fire, skim off the floating foam, take it out and let it cool, and put it in a bowl for later use.
2. Make hemp powder. Put the wok on a big fire, scoop in 400g clear soup and proper amount of refined salt, bring to a boil, skim off the floating foam, move to a low heat, and add 135g wet flour. Keep the pot away from the fire hole, slowly pour in 100g sesame paste, stir while pouring, boil it, pour it into a bowl, put it in the refrigerator and freeze it into "sesame powder", take it out and cut it into elephant-eye pieces for later use.
3. Make "white jade halogen". Put a clean pot on a strong fire, add 200g clear soup, a little salt and monosodium glutamate to boil, skim off the floating foam, add 15g wet flour, add onion, pepper, cooking wine, onion oil and ginger juice, and mix well to get the "white jade brine".
4. In the process of forming. Pour 50g of sesame paste into a clean bowl, add clear soup, refined salt and monosodium glutamate twice, stir well, grind into a thin paste, mix well with elbow pieces to make the elbow covered with sesame paste, then add sesame powder and meat pieces, mix well, put into a plate, and sprinkle walnuts and green beans on it. Blanch the pepper powder with boiling water, shake off the water, pat the fragrance with a knife, put it in the middle of the "hemp elbow" and pour it with "white jade halogen" to eat.
5. When eating, put minced garlic, pickled Toona sinensis buds, pickled carrots and shredded cucumber into a small dish of 1 and a small bowl of smoked vinegar as the seasoning for "hemp elbow".
Third, characteristics: exquisite, good summer, refreshing and delicious, rich in flavor.
Braised pork knuckle
1. raw materials: elbow meat 1000g, cooking wine 50g, sparerib 3g, monosodium glutamate 100g, vegetable oil 1000g (dosage 25g), wet flour 5g, white sugar 50g, onion 2, fresh ginger 2.5g, soy sauce, essence.
2. How to make:
1. fork the elbow with iron chopsticks, burn the peeled side on the fire, and soak the skin thoroughly with 80% hot water after burning. Take it out and scrape the paste to white with a knife, then put it in a clear water basin and brush it with a small brush. Cut off the edge of the elbow, then draw three and a half centimeters in the middle of the elbow with a sharp knife to the depth of the outside of the fat, and then blanch it with boiling water for later use.
2. Put the wok on the fire, add the vegetable oil and heat it to 80%. Put the elbow skin down along the edge of the wok and fry it in the oil pan. When frying, hold your elbow with a small iron fork to prevent burns. Take out when the skin is fried until the bubbles are reddish.
3. Cut the ribs in half and spread them in a casserole with the elbow skin facing down. Then put the second clear soup above the elbow and 30 grams of onion, ginger, soy sauce and cooking wine. Bring the casserole to a boil over medium heat, skim off the floating foam, and then simmer over low heat.
4. Heat the wok with low fire, add a little oil and sugar, stir-fry until the pig blood turns red and then brown. Pour it into the elbow pot while it is hot, cover the pot and stew until the elbow is cooked.
5. Slowly take out the stewed elbow and put the skin into the soup plate. Put 20g of cooking wine, scallion oil, monosodium glutamate and refined salt into the original soup. Find a delicious one, hook it into rice soup, boil it and pour it on your elbow.
Features: tender and smooth texture, rosy color, original flavor, rich and mellow, fat but not greasy, a feast.
Reference: Source/
Crystal elbow
Material: a pig elbow (about 2 kg).
Ingredients: three liang of pigskin. Seasoning: five minutes of vegetarian dishes, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic.
Practice: Take out the great bone of elbow joint, scrape it clean with a knife and put it into a basin. Boil the skin in water for five minutes, take it out, scrape off the skin and the fat inside it, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and monosodium glutamate, steam it in a steamer, take out the onion, ginger and skin, and let it cool. Slice and code when eating.
Dongpo pork knuckle
Raw materials:
Pork elbow, snowflake bean, onion festival, Shaoxing wine, ginger, Sichuan salt.
Method:
Select the forearm of the fat pig, scrape the elbow of the pig clean, scrape everything along the bone seam, blanch with boiling water to remove blood bubbles, cook in a soup pot, remove the elbow bone and bone, coat the skin with sugar color, put it in a casserole with pig bones, add the cooked meat soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip in soy sauce.
The practice of wine-flavored salt and pepper elbow
Material: pig elbow 1 (about 1.5kg).
Accessories: 2kg of vegetable oil (the actual dosage is about 50g), 5g of cooking wine and soy sauce15g, 5g of pepper and aniseed, 7g of salt, 0g of pepper and salt10g, a little sugar and 2.5kg of chicken soup.
Making:
1) Boil the pig's elbow thoroughly in a boiling water pot, take it out, soak it in cold water, and scrape off the dirty hair;
2) spread a layer of sugar on the skin and put it in a pot;
3) Add cooking wine, soy sauce, pepper, aniseed and salt, steam in a drawer for about 2 hours, take out the elbow and control the moisture;
4) Heat the vegetable oil to 80% heat with a frying spoon, then put it in the elbow, fry it until the skin is crisp, take it out and drain it, cut it into strips, put it in a plate, and take it out with the elbow.
Dalibaizu pork joint
1. Scrape off the front elbow with a pig's paw and put it on the chopping block, with the head outward, the elbow inward and the elbow skin downward. Cut the skin along the elbow bone from the elbow head to the middle elbow handle with a knife, remove the meat on both sides of the leg bone, and connect the bottom bone with the meat. Then break off two leg bones from the middle, put them in the soup pot and take them out when they are seven ripe, drain the water and put red soy sauce on the skin while it is hot. Take a steaming basin, put star anise and cinnamon on the bottom of the basin, first break off the epiphysis of the elbow by hand, then put the elbow skin down into the steaming basin to form a circle, sprinkle with refined salt, cover the meat with sterilized steaming cloth, and then put the sweet noodle sauce, red and white soy sauce, red fermented bean curd, onion, ginger and garlic on the gauze and steam it in a cage for about 3 hours. It tastes crisp but not greasy, mellow and delicious.
Fushou elbow
Fushou elbow is one of the traditional famous dishes in Beijing. After boiling, oiling and simmering, the elbow is crisp and soft, and the taste is mellow and not greasy.
Raw materials: pig hindquarters 1 (weighing about 1 1,000g), mosaic lettuce 000g, oil 75g, scallion oil 15g, soy sauce 50g, cooking wine 10g, scallion segments 50g, ginger slices 50g, sugar 5g, and meat buns/kloc.
Practice 1 scrape off the hair on the elbow, soak it in warm water, wash it, cook it with white water until it is 4~5 mature, take it out, wipe it with a cloth and wipe it with dry water for three times. (2) Oil the pan and heat it. Fry the elbow covered with soy sauce and take it out. Cut a knife every 4 cm, and the depth is 4/5 of the meat. (3) Put the container into the processed elbow, add the broth, cooking wine, sugar, onion and ginger slices, wrap them in a pot, steam them until they are rotten, and drain the soup. ④ Wash the lettuce and put it in the dish, and buckle the steamed elbow meat in the dish. ⑤ When the frying spoon is on fire, boil the remaining soup, skim off the foam, thicken the juice with water starch, then pour in the onion oil and pour it evenly on the plate. You can decorate it a little after you install it.
Characterized by ruddy luster, rotten meat, mellow and not greasy, crisp lettuce.