How to make pork elbow delicious

Elbow is called "trotter" in the south. It is a large dish with a lot of weight. It is not easy to make it delicious. First, the elbow is larger in size than other dishes and is not easy to handle. Second, the elbow has a lot of fat and feels very greasy. However, the elbow is really delicious when it is cooked. We give priority to using the front elbow meat, which has relatively less fat. The general ingredients for making the elbow include onion, ginger, garlic, light soy sauce, and rock sugar. The elbow must be stewed until it is soft, otherwise it will be difficult to chew.

(1) The elbow, also called "trotter pig" by southerners , is a heavyweight food from any perspective. First, the elbow is large in size and difficult to handle; second, the elbow looks greasy and heavy, which goes against the current low-fat diet concept. In fact, handling heavy ingredients sometimes does not necessarily require complicated techniques. As long as the method is correct, you can make crispy, tender and non-greasy pork elbow with just a few simple steps. The first step, of course, is to choose a good elbow. The elbow is divided into front legs and hind legs. The front leg elbow has small bones, less fat and more lean meat, so it is naturally the best choice. The second key is the ingredients. Scallions, ginger, garlic and Shaoxing wine can remove fishy smell and enhance flavor. Light soy sauce and dark soy sauce can color the elbow. Finally, add some rock sugar to remove greasiness and enhance the flavor. The last step is stewing. If you want to stew it until it is crispy, you can of course use a pressure cooker, but the elbows pressed out in a pressure cooker are easy to fall apart and are difficult to shape, and they don’t look good when served on a plate.

How to make elbow:

(1) Remove the hair from the elbow, wash it, put it in boiling water to boil it, remove the blood, wash it and set aside

2. Wash the onion, ginger, garlic and scallion and set aside

(3) Tie the green onions into a knot and place them on the bottom of the casserole. Slice the ginger, cut the green onions into small pieces and put them into the casserole together with the garlic.

(IV) Place the pork elbow in boiling water, making sure the skin side is facing downwards.

(V) Add light soy sauce, dark soy sauce, Shaoxing wine and rock sugar

(VI) Add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2 hours until the meat is tender.

How to make braised pork elbow:

1. Ingredients: 500 grams of pork elbow, 15 grams of soy sauce. 10 grams of refined salt, 1 star anise, 2 segments of scallion, 2 slices of fresh ginger, 50 grams of cooking wine, a little honey, fungus, magnolia slices, MSG, wet flour, and an appropriate amount of two clear soups. 2. Preparation method: 1. Boil the elbow until it is 80% cooked, then take it out. Apply a layer of honey on the skin, put it in a wide oil pan, and fry it until small bubbles appear on the skin and it turns dark red, then take it out. 2. Cut the whole piece of pork elbow into a round shape according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep, but not transparent elephant-eye pieces. Place the skin side down in a steaming bowl and add scallion segments, ginger slices, and star anise. Take a bowl of second clear soup (pork bone soup), add soy sauce, salt, cooking wine, adjust the taste, and pour it into the bowl of pork elbow. Place in a steamer and steam over high heat for 2 and a half hours. After taking it out of the steamer, pick out the scallion segments, ginger slices and star anise and put them in the soup plate. 3. Place the soup pot on high heat, scoop in two spoonfuls of clear soup, pour in the original soup of steamed pork elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good. Add a little starch with running water and pour it on the elbow after boiling.