Braised pork joint(hong shao zhou zi )

Braised pork elbows in brown sauce

Raw materials for making braised pork elbows

There are 1000 grams of elbow, 2000 grams of peanut oil (75 grams), 50 grams of soy sauce, 75 grams of cooking wine, 1.5 grams of salt, a little onion, ginger, five spices, 15 grams of starch, 10 grams of sugar, proper amount of soup and a little garlic.

The steps of making braised elbow are as follows:

1. Select the fresh elbow with thin skin and small pores, remove the bone and trim it into a round peach shape.

2. Put the skin of the elbow up, heat it in a five spice pot, and cook until it is five years old.

3. Heat the oil pan, deep fry the skin of the elbow downward to yellow, and keep turning when frying to prevent paste.

4. Fry the elbow, take it out, put it in a bowl, add onion and ginger, pour some water into the bowl with brine soup, and steam it in the drawer.

5. Buckle the steamed elbows into the large plate, pour the soup into the pot, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with garlic, pour in bright oil, and pour on the elbows.

Braised pork joint

"Braised pork elbows" is a traditional large dish in Shandong cuisine banquet. Most of the dishes before our wedding banquet are "sea cucumber elbows" with sea cucumber. Pig elbow with skin and bone is used as the main material, which is boiled, oiled and steamed. The finished product has bright red color, elegant shape, crisp texture, soft glutinous, and delicious taste. It was once rated as one of the top ten famous dishes in the "first Shandong cuisine Grand Prix" held in Shandong Province.

Elbow is pig leg, leg is like handle, so it is called elbow. Pig elbow can be divided into front elbow and back elbow. The front elbow, also known as the "front hoof arm", is above the knee of the pig's front leg and below the sandwich. The "back elbow", also known as the "back hoof arm", is located above the knee of the pig's hind leg and below the sitting buttock meat, crotch meat and cucumber meat. The elbow end is connected with the fan bone. Thick skin, thin meat and more gum, braised elbow can choose before and after elbow, after elbow better. The "braised elbow" I made this time is to use the whole hoof without removing the bone. The dishes are like hills, with jujube red color, plump shape, rotten and sticky meat, fat but not greasy, thin but not firewood, mellow and delicious, with a unique flavor.

practice

Practice 1

Food preparation

500g elbow meat, 15g soy sauce, 10g refined salt, 1 large material, 2 sections of scallion, 2 pieces of fresh ginger, 50g, a little honey, agaric, yulanpian, monosodium glutamate, wet dough powder, proper amount of erdaoqingtang, coriander.

Production steps

l. Cook the elbows until they are eight years old and take them out. Spread honey on the skin. Put them in a wide oil pan and fry them until there are bubbles on the skin. When they are dark red, take them out.

2. Cut the whole elbow into a circle according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impenetrable elephant eye pieces. Put the skin down in the steaming bowl, and put on the scallion, ginger and large ingredients. Take a bowl of two clear soup (pig bone soup), add soy sauce, refined salt and cooking wine, find a good taste, and pour them into the elbow bowl. Put it in the steamer and steam it for 2 and a half hours. After coming out of the cage, pick out the scallion, ginger and other ingredients and put them in the soup plate.

3. Put the soup pot on a high fire, ladle in two scoops of clear soup, decant the original soup of steamed elbow, and put in pieces of Magnolia, agaric, refined salt and monosodium glutamate. Good taste, add water to thicken a little, boil and pour on the elbow.

Practice 2

Food preparation

Main ingredients: pork elbow (1 piece, 1.5 Jin), xiaotangcai (6 pieces), scallion (1 piece), ginger (6 pieces)

Seasoning: star anise (5 grains), cooking wine (5 tbsp), sugar (1 tbsp), soy sauce (3 tbsp), oil (3 tbsp), salt (1 / 2 tbsp), raw powder (1 tbsp)

Production steps

Remove the hair from the pig's elbow and wash it. Boil half a pot of water, add 3 tbsp cooking wine and ginger slices, blanch pork elbows for 3 minutes, remove cold water, and then remove. Remove the head and tail of scallion, wash and cut into sections.

Put the pork elbows into a large bowl, pour in 1 tbsp sugar, 3 tbsp soy sauce, star anise and half a bowl of water, squeeze the pork elbows to taste, and marinate for 30 minutes.

3 put the pickled pork elbows in the microwave oven and heat them for 5 minutes. Then add 2 tbsp cooking wine, ginger slices and scallion. Turn the pork elbows over and heat them for 5 minutes.

Add 3 tbsp oil, 1 / 2 tbsp salt and 1 / 2 tbsp water to a large bowl, and heat in the microwave for 3 minutes.

Put the pork elbows on the plate, pour out the remaining gravy in the bowl, add 1 tbsp of raw meal and half a bowl of water, mix well, put it in the microwave oven and heat it over high heat for 1 minute.

Put the small Chinese cabbage around the pig's elbow, pour on the heated sauce, and you can eat it!

Practice 3

Food preparation

Main ingredient: 1 pig elbow

Accessories: green onion, ginger 10 g each seasoning: soy sauce 20 ml, salt 5 g, soup 500 ml, rice wine 10 ml, soy sauce 20 ml, peanut oil 500 ml

Production steps 1. Scallion cut inch section, ginger slices, ready to use;

2. Wash the front elbow of the pig, put it into a pot of boiling water and cook it in high heat until there is no bleeding water. Take it out and control the dry water, then color it with soy sauce evenly;

3. Heat the oil in the pan over medium heat to 70% heat, fry the pork elbows, pour the hot oil on the pork elbows repeatedly, turn it into reddish brown, take it out, drain the oil and set it aside;

4. Put the fried pork elbow into a large bowl, add soy sauce, salt, scallion, ginger slices and broth (100ml). Put the large bowl into a pressure cooker and steam for half an hour.

5. Remove the scallion and ginger from the steamed pork elbow, put it into the frying pan, add salt, yellow rice wine and high soup (400ml), heat it over medium low heat for 30 minutes until the soup is thick, put the pork elbow into the plate and pour the soup on it.

Practice 4

Food preparation

Ingredient: 1000g elbow.

Accessories: peanut oil 2000 g (actual consumption 75 g), soy sauce 50 g, cooking wine 75 g, salt 1.5 g, onion, ginger, five spices a little, starch 15 g, sugar 10 g, soup amount, garlic a little.

Production steps

1. Select the fresh elbow with thin skin and small pores, remove the bone and trim it into a round peach shape. 2. Put the skin of the elbow up and heat it in a five spice pot. Cook until five minutes. Remove.

3. Heat the oil pan, deep fry the skin of the elbows downward in yellow, and keep turning when frying to avoid pasting the bottom.

4. Deep fried elbows out, put in a bowl, add onion, ginger, with brine soup on some water, pour into the bowl, steaming on the drawer rotten. 5. Put the steamed elbows into the large plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with garlic, pour in bright oil, and pour on the elbows.

Practice 5

Food preparation

Main ingredients: 1 pig elbow, several bamboo slices.

Seasoning: a little scallion, ginger, sugar and soy sauce.

Production steps

1. Scrape the elbow clean, cut it straight with a knife (see bone), boil it in boiling water for about 2 minutes, and take it out; tie the chives.

2. Take a casserole, put bamboo slices on the bottom, put the skin of the elbow down on the bamboo slices, add onion, ginger, soy sauce, sugar and water (water is flat with the meat surface), bring to a boil over high heat, skim off the foam, cover the casserole, and simmer over low heat for about 1 hour.

3. Turn over the elbow (skin upward), when the elbow is ripe and rotten, take out the bamboo slice.

Practice 6

Food preparation

Ingredient: 500g pork hoof. Accessories: 2 pieces of ginger, a little rock sugar, a little ginger, 2 spoonfuls of soy sauce, 4 pieces of dried pepper, 1 piece of star anise, appropriate amount of shredded green onion.

Production steps

1. Pig's hoof bladder 500 grams, and two pieces of ginger in boiling water for 1 minute, picked up over cold water drain;

2. Put a little oil in the iron pot and stir fry the rock sugar in a small amount. When it is brown, put down the hooves and ginger slices. Take a good shelter and watch out for the splashing oil. Stir fry the hooves with a small fire until they are slightly golden;

3, add two large bowls of water, add two scoops of old soy sauce and four chili peppers.

4. Fill a small plate, sprinkle with shredded green onion and serve.

Practice 7

Food preparation

Pig elbow, shallot, ginger, rock sugar, raw soy sauce, soy sauce, cooking wine, salt, star anise, cinnamon, pepper, fennel, clove, clove, clove, grass fruit.

Method steps

1. The elbow hair, clean, put in a cold water pot, add appropriate amount of water. 2. Add Chinese prickly ash, star anise and proper amount of cooking wine, bring to a boil, skim off the foam, then remove the elbow and drain. 3. Add a small amount of oil into the frying pan, heat the oil, add rock sugar, and melt over low heat. 4. When the rock sugar melts into a burnt sugar color, put it into the elbow, add the raw soy sauce, old soy sauce and cooking wine. 5. Add appropriate amount of hot water to submerge the elbow, and put in the fruits, fennel, clove, star anise, cinnamon, Zanthoxylum and clove. 6. Bring to a boil over high heat, turn to low heat, cover and simmer for one hour. 7. Add some salt to taste, turn over the elbows and simmer for another hour until the soup is almost finished.

nutritive value

Pig elbow is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, is to make the skin plump, moist, strong body fat diet.

intended for

1. It can be eaten by ordinary people. 2. Obese patients and those with high blood lipid should not eat more. 3. People with damp heat and phlegm stagnation should be careful to eat.

taboo

1. No

Chinese PinYin : Hong Shao Zhou Zi