Braised pork elbows(guo shao zhou zi )

Pot roast elbow method:

Raw materials for cooking elbow in pot

One pig's front hoof (about 750 grams), 75 grams of Lake powder, 1 kilogram of stewed sauce, 1 kilogram of egg, 1 kilogram of soybean oil (50 grams), 25 grams of scallion, 25 grams of ginger and 50 grams of sesame salt.

Making steps of pan fried elbow:

1. Scrape off the skin hair of the hoof arm, put it into the boiling water pot for 15 minutes, remove and clean the blood, cut it with a knife, then put it into the stew sauce, marinate it for 20 minutes, take it out and put it into the bowl, add some scallion, ginger and stew sauce, put it into the steamer, steam it rotten, take it out, decant the juice, and wait for use.

2. Mix the egg and water starch into a paste, put it in the soup plate, remove the bone from the hoof and arm, hang the egg paste on it and spread it flat.

3. Heat the frying pan, add the soybean oil, when the oil is 80% hot, push the hooves into the oil pan, deep fry until the skin is tooth yellow, remove the oil, cut into pieces and put in the basin.

4. When eating, put sesame salt on the plate and serve.

Characteristics of pot roast elbow:

It is yellow, crisp and loose, fat but not greasy.

Braised pork elbows

Stewed pork elbow is a famous traditional winter dish in Tai'an area of Shandong Province. It is crisp, fried and hot. It is a big dish on the table. The meat is delicious, fat but not greasy. The key of making is hanging paste and mastering the heat. Hang paste with the original soup steamed elbow paste, can not add flour and eggs. When frying, first use medium fire, then use small fire, then use rapid fire and low fire, in order to deep fry crispy golden. Put the plates in order. With lotus leaf roll food, with salt and pepper, sugar, sauce, onion, taste better.

essential information

The characteristics of pot roast elbow are that the elbow is burnt on the outside and tender on the inside, fat but not greasy. This dish was awarded the first prize by the local famous food evaluation meeting of Tai'an City.

Manufacturing materials

Ingredient: 500g pork elbow

Accessories: starch (PEA) 100g, egg 50g

Seasoning: 3 G pepper powder, 10 g cooking wine, 50 g soy sauce, 3 g salt and 100 g vegetable oil

Production technology

1. Put the elbows into a water pot, cook them thoroughly with high heat, take them out, wash them and cool them, cut them into large pieces, and put them in a bowl with the skin facing down;

2. Add soy sauce, cooking wine, scallion and ginger slices, marinate and steam in the drawer for about 1 hour;

3. Mix wet starch, egg, refined salt, cooking wine and soy sauce into paste;

4. Spread half of the egg paste on the flat plate, put the elbow piece on the plate, keep the original shape of the elbow, and smooth the rest towards the surface of the elbow;

5. Put the clean pan on the high heat, increase the oil, when it is 70% hot, push the elbow into the oil pan to deep fry. When the shell is hard to fry, hold up the elbow with a shovel and deep fry it slowly. After turning it over, poke a few small holes with iron chopsticks until it is deep fried, and then take out the clean oil;

6. After the oil is drained, the elbow is changed and the knife is put in the plate, and the pepper is sprinkled on the surface;

7. Scallion section, sweet flour paste and lotus leaf cake are served at the same time.

Pork Leg Jelly

raw material

Pig elbow

Ziyi, ginger, star anise, cinnamon, Zanthoxylum, fennel, geranium, salt

Production process:

1. The elbow will be removed for use (if you can't do it yourself, you can ask the butcher in the market to do it for you);

2. Put the elbow flat and put some salt on it;

3. Tie up the elbow with rope;

4. Put in the soup pot, add clean water, after the water boils, put the tied elbow into the boiling water;

5. Take ginger slices, star anise, cinnamon, Zanthoxylum, fennel and fragrant leaves according to the quantity and put them on the gauze to make small bittern bag;

6. Add the bone and small bittern into the pressure cooker and cook for 20 minutes under high pressure;

7. Take out the high-pressure elbow, drain it and refrigerate it for half a day;

8. Take out slices and serve immediately.

Ingredients for dipping: take a bowl, add ginger, sesame oil and soy sauce, mix well, and serve with elbow.

Production tips:

1. When cooking elbows, first scrape the skin with a knife, without hair;

2. When frying, gently push it with a spoon to make the heat uniform;

3. It is better to keep the elbow round or saddle shaped when changing the knife;

4. Due to the frying process, 1000 grams of vegetable oil should be prepared.

dietary nutrition

Pork elbow: pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pig's hoof bladder 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 fattening food therapy.

Starch (Wan Dou): Wan Dou is rich in high-quality protein and carotene, which can improve the body's resistance to disease and rehabilitation, enhance immune function, prevent the synthesis of human carcinogens, reduce the incidence rate of human cancer, and contain rich dietary fiber in Wan Dou, which can promote the peristalsis of the large intestine, maintain smooth stool, clean the large intestine and prevent constipation; and Wan Dou Different from ordinary vegetables, it contains such substances as bifurcating acid, gibberellin and phytocoagulant, which also has the functions of antibacterial, anti-inflammatory and enhancing metabolism.

Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Protein is high-quality protein, which can repair liver tissue damage. It is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain, improve memory, and promote liver cell regeneration. Eggs contain more vitamin B And other trace elements, can decompose and oxidize carcinogens in human body, with anti-cancer effect.

History and culture

Pot roast is an ancient cooking method. In the Geng section of the complete category of things that must be used at home in the Yuan Dynasty, it is recorded that "pot roast meat" is a simple dish. The original text is as follows: "pigs, sheep, geese and ducks should be salted for one or two hours with salt, sauce and materials. Wash the pan and heat it up. Pour sesame oil over it. Set up the meat with a stick and seal it with paper. Cook slowly This is a very typical "Pan Shao". After hundreds of years along the change, Shandong still retains this dish, but the processing method has been greatly different. In fact, it is to fry the clinker, change the knife, add scallion and sweet sauce, and eat it with lotus leaf cake.

Nutrition

Energy 2037.24 kcal; protein 95.25 g; fat 144.72 g; carbohydrate 93.44 g; folic acid 56.65 μ g; dietary fiber 1.26 g; cholesterol 687.5 mg; vitamin a157.69 μ g; carotene 4.2 μ g; thiamine 1.94 mg; riboflavin 1.11 mg; nicotinic acid 14.1 mg; vitamin e3.39 mg; calcium 114.83 mg; phosphorus 889.07 mg; potassium 1285.04 mg; sodium 4512.04 mg 4 mg; iodine 15.21 μ g; magnesium 150.39 mg; iron 12.28 mg; zinc 10.27 mg; selenium 42.3 μ g; copper 1.12 mg; manganese 1.02 mg,

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Guo Shao Zhou Zi