Sauce elbow(jiang zhi zhou zi )

Sauce elbow method:

Raw materials for making sauce elbow:

Pig elbow 1 (about 750 grams), 50 grams of marinade, 1.5 grams of salt.

Sauce elbow production steps:

1. Remove the bone from the front elbow of the pig and cut it into a semicircle. Burn the remaining hair on the elbow skin with a soldering iron, soak it in water for 10 minutes, and then scrape it clean. Then cut on one side of the elbow.

2. Put 1000 grams of cold water into the pot, boil the elbows until they are ripe, take them out, move them into the pot, and cook them over medium heat until they are 80% rotten.

3. Buckle the boiled elbows into the bowl, then take 50g of the marinade in the pot, add refined salt, mix well, pour on the elbows, and steam into the cage.

Characteristics of sauce elbow:

The color is red and bright, the meat is rotten and fragrant, slightly salty and sweet, fat but not greasy.

Sauce elbow

Sauce elbow is a famous traditional dish originated in Guangxu period of Qing Dynasty, which belongs to Hunan cuisine.

The sauce elbow is made of pork elbow and marinade, stewed first and simmered later. After being cooked, the meat tastes delicious, fat but not greasy.

History of dishes

During the reign of Emperor Guangxu of the Qing Dynasty, Ma Mingde opened a cooked meat shop in Mawang street of Changsha, which was named "Ma Mingde hall". Ma uses the secret method handed down by his ancestors to make cooked food mainly composed of elbows and stewed meat, among which "sauce elbows", "tiger skin elbows" and "crystal elbows" are the most famous. The unique method of "elbow" ranked first among the ten famous products of qingshijing at that time. The meat is pure in flavor, oily but not greasy. It is popular for a time. The elbow craft of "mamingdetang" is stewing first and then simmering. Brine is a pot of ancestral aged brine. It is said that it is made of more than 70 kinds of spices. Its function is to remove fishy smell and enhance fragrance. The Wenxi fire in November 1938 destroyed the "mamingde hall" and never recovered.

Later, the secret recipe of Ma's ancestral sauce elbow spread to yuloudong, which was opened by Tan Xiting. Yuloudong cooking process: first water, then simmer, and then steam. After preparation, the meat is plump, fat but not greasy, crisp and rotten, salty and fragrant.

In the late 1980s, Hunan cuisine master Xu juyun researched and developed degreasing technology from the perspective of health, which not only inherits the ancient flavor of mamingde, but also has the new characteristics of healthy nutrition, fat but not greasy, thin but not wood, with good color, fragrance and taste.

Dish making

Practice 1

Ingredients

Pig elbow 1, 50 grams of marinade, 1.5 grams of salt.

step

1. Remove the bone from the front elbow of the pig, and cut it into a semicircle. Burn the remaining hair on the elbow skin with a soldering iron, soak it in water for 10 minutes, and then scrape it clean. Then cut on one side of the elbow.

2. Put 1000 grams of cold water into the pot, boil the elbows until they are ripe, take them out, move them into the pot, and cook them over medium heat until they are 80% rotten.

3. Buckle the boiled elbows into the bowl, then take the marinade from the pot, add refined salt, mix well, pour on the elbows, and steam them into the cage.

 

Practice 2

Ingredients

Pig elbow 1, salt, monosodium glutamate, scallion, ginger, star anise, cinnamon, sugar, pepper amount.

step

1. Remove the bone from the front elbow of the pig and cut it into a semicircle. Burn the remaining hair on the elbow skin with a soldering iron, soak it in water for 10 minutes, and then scrape it clean. Then cut on one side of the elbow. Put a proper amount of cold water in the pot and cook the elbows thoroughly in cold water.

2. Heat up the frying pan, put the white sugar into the frying pan, stir fry the sugar color, start the pan and fill it in a bowl. Heat up the oil in the frying pan, stir fry the scallion, ginger, star anise, cinnamon and dry pepper, add the fresh meat soup, add salt, monosodium glutamate and soy sauce to make a good taste, stir the pot and sugar to make brine.

3. Place elbows in brine until all elbows are painted.

4. Put the stewed elbows into a large bowl, skin down, meat up, and buckle them. Cover the elbows with the stir fried lobster sauce and dried pepper. Steam in a pressure cooker for 20 to 30 minutes.

5. Put the boiled skin of the elbow up and the meat down into the bowl.

 

Practice 3

Ingredients

Pig elbow 1, sugar, ginger, onion knot, spices, whole dry pepper, Douchi, marinade amount.

step

1. Cauterize and boneless the pig's elbow, scrape it clean, put it into a cold water pan and cook it for 10 minutes, then take it out, and draw a cross knife on the subcutaneous meat of the pig's elbow.

2. Stir fry the sugar color with white sugar, fold the bottom of the pot, put the elbow on the top, add water, ginger, scallion, spices, whole dry pepper, bring to a boil over high heat, then turn to low heat, simmer until 80% rotten. This is the saying "tight fire porridge, slow fire meat.".

3. Put the skin of the elbow down into the steaming bowl, sprinkle with the Douchi, dried pepper and marinade fried with oil, steam them in the steamer over high heat until they are crisp and rotten, take them out and buckle them on the plate, a bright red sauce elbow will come out fresh.

 

Characteristics of dishes

Red and bright in color, meat rotten flavor, slightly salty with sweet, fat but not greasy

 

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What to eat

nutritive value

Elbows, also known as hooves, are rich in collagen and protein. Like skin, they are a good food therapy to make skin plump, moist, strong and fattening.

In addition, pig elbow taste sweet, salty, flat, and blood, moisten the skin, fill kidney essence, waist foot function.

 

The recipe is complementary

Elbow (pork) should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Zhi Zhou Zi