What to add to stew pork elbow

Speaking of pork elbows, I start to crave them. Friends who like to eat meat cannot resist pork elbows. Like me, they can be said to be my favorite delicacy. Normally we usually eat it with sesame seed cake as breakfast, and drink some millet porridge or something like that. It not only fills the stomach, but also has the effect of beautifying. It is deeply loved by female friends. The pork elbow is delicious whether stewed in clear soup or together with other ingredients. Let’s see how it is made.

What's the best dish to stew with pork elbow: stewed pork elbow with ham

Ingredients: appropriate amount of pork elbow, ham, soaked shiitake mushrooms, winter bamboo shoots, green onions and ginger, clear soup, water starch, cooking wine, chicken essence, and sesame oil.

practice:

1. Clean the pork elbow, blanch it thoroughly, add a little cooking wine, put in green onion and ginger, cook until done, remove the bones, and slice the elbow meat.

2. Wash the mushrooms, soak them, and remove the stems; wash and slice the winter bamboo shoots; slice the ham and set aside.

3. Arrange the mushrooms, bamboo shoots, thin ham slices and pork elbow slices layer by layer.

4. Let the soup from the pork elbow cool down, remove the floating oil, filter it and pour it into a deep plate, covering the arranged ingredients.

5. Steam over high heat for 20 minutes, then switch to medium heat and steam the ingredients until they are soft and crispy.

6. Drain the soup, put it into the pot and season it. Add chicken essence, sesame oil, chopped bell pepper and carrot, and thicken it with a thin starch.

7. Pour the prepared soup back onto the steamed ingredients.

Tip: No need to add salt. If you are afraid of saltiness, you can soak the ham in advance. After steaming, season the soup according to the saltiness.

What's the best dish to stew pork elbow: Fennel and tangerine peel pork elbow soup

Ingredients: a pork elbow, scallions, fennel, tangerine peel, dried oysters (optional), cinnamon, bay leaves, rock sugar, star anise, ginger slices, Sichuan peppercorns, light soy sauce, salt, dark soy sauce (optional), shallots, cooking wine, and oil.

practice:

1. Boil the pork elbow, put ginger slices, ten peppercorns, a little green onion, and a little cooking wine or white wine into the pot, cook the pork elbow for a while to remove the fishy smell, then take it out and soak it in cold water.

2. Heat the pan, add a small amount of oil and rock sugar, stir-fry over medium-low heat until the rock sugar melts and has a little color. Turn off the heat. Cooking for too long will have a burnt smell.

3. Add appropriate amount of soy sauce and mix well. Put the pork elbow in and turn it until it is fully coated and then take it out.

4. Put the pork elbow into the rice cooker.

5. Add all the ingredients, including scallions, cinnamon, bay leaves, rock sugar, fennel, star anise, tangerine peel, ginger slices, and dried oysters (optional). If you have a soup bag, put it in the pot, otherwise just put it in directly.

6. Add water enough to almost cover the pork elbow, add salt and light soy sauce for seasoning, and dark soy sauce is optional.

7. If there is a stewing function, press it. If there is no soup button, just press it. Stew for about three hours.