Braised pork elbow tastes better this way

The elbows are extremely rich in collagen, potassium, calcium, sodium and other minerals. They are also rich in protein and essential amino acids for the human body. Women who eat pork elbows can nourish their skin and delay aging, while also making their skin shiny and elastic. Eating pork elbows can quickly help injured patients strengthen their physical fitness. Here we introduce two methods of braised pork elbow.

Braised pork elbow recipe 1

Ingredients: 750g pork elbow

Accessories: 50g jujube (dried), 5g tangerine peel

Seasoning: 15g ginger, 10g Shaoxing wine, 3g salt, 5g soy sauce, 2g pepper, 2g MSG, 20g peanut oil, Sichuan pepper, cinnamon, nutmeg, cloves, rock sugar, shallot

step

1. Clean the pork elbow, add water to the pot and cook until it is 40% to 50% cooked, then take it out, wipe off the moisture on the skin, and apply sugar color while it is still hot. (You can use soy sauce to spread on the meat; you can also use white or brown sugar to stir-fry to get sugar color.)

2. After the cooked pork elbow has cooled down slightly, fry it in a pan with 80% to 90% hot oil until it turns reddish brown. Remove from the pan and drain the oil.

3. Steam the fried pork trotters. This is more time-consuming because this thing is really too big. It is a bit troublesome to find a suitable steamer. You can use an aluminum pot or something that can hold it instead. Put ginger pieces, Shaoxing wine, soy sauce, salt, and the seasonings in the seasoning bag (peppercorns, cloves, cinnamon, rock sugar) into the pot, bring to a boil over high heat and then simmer over low heat.

4. When the food is tender and crispy (it takes about 2-3 hours), remove from the dish and place on a plate. Pour the original soup over the pork and sprinkle with some chopped green onions. Your delicious braised pork elbow is ready with attractive color, fat but not greasy, and pleasant salty and fragrant taste.

Braised pork elbow recipe 2

Material

1000g pork elbow, 4 shallots, 4 slices of ginger, 5g rock sugar, 2 tablespoons (30ml) light soy sauce, 1 tablespoon (15ml) dark soy sauce, 2 tablespoons (30ml) cooking wine, 2 tablespoons (30g) salt, 3 star anise, 1 piece of cinnamon, 1 teaspoon of pepper, 1 teaspoon of fennel, 3 cloves, 4 bay leaves, 2 grass fruits

practice

1. Remove the hair from the pork elbow and clean it

2. Add enough cold water to the pot, put in the pig's trotter, add 1 tablespoon of cooking wine, pepper, star anise

3. Do not cover the pot, skim off the foam after boiling

4. Take out and drain, then check if there is any residual pig hair

5. Add a little oil to the pot, put in rock sugar, and melt over low heat

6. When the rock sugar melts into caramel color, add the pork elbow

7. After the pork elbow is put into the pot, add light soy sauce, dark soy sauce and cooking wine

8. Add hot water, try to cover the pork elbow. It should not be covered by the hot water, but should be about the same height as the pork elbow.

9. If you have other dry spices at home, you can add them together. I mainly use grass fruit, fennel, bay leaves, star anise, cinnamon, pepper, cloves

10. Mix the spices and put them into the seasoning bag

11. Put the mixed seasoning packet into the pot, add ginger slices and scallions

12. After the pot boils over high heat, turn to medium-low heat. Make sure the pot is slightly boiling, cover the pot and simmer for an hour

13. After stewing for one hour, add salt to taste. You can turn the pork elbow over, cover the pot and continue to simmer for 1 hour.

14. After 2 hours, open the lid of the pot. When the soup is gradually reduced, use a spoon to scoop the soup and pour it on the pork elbow. Cook over high heat until the soup is reduced and serve.

Taboo

Pork elbow: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Tangerine peel: Tangerine peel should not be used together with Pinellia and Arisaema; it should not be used together with warm, fragrant and drying medicines.

effect

This dish is suitable for symptoms such as weak spleen and stomach, loss of appetite, indigestion, spleen deficiency cough, physical weakness after illness, insufficient qi and blood after childbirth, lack of milk, irregular menstruation, and metrorrhagia.