Stewed elbow with ham(huo tui dun zhou zi )

Stewed elbow with ham

Introduction:

"Excerpt from the original text: Jia Lian picked two dishes from the table and ate them with him on the Wu. Fengjie said: "my mother can't chew that, but she didn't bite his teeth." Because he said to Ping'er, "when I get up early, I say that bowl of ham stewed elbow is very rotten. It's just for my mother to eat. Why don't you take it and ask them to heat it up?" Then he said, "Mom, try the Huiquan wine your son brought." (Chapter 16) to tell you the truth, apart from the instant ham and cooked meat products, we can't see the authentic fire meat. So with the help of omnipotent Taobao, we bought the famous Norden ham mentioned in "China on the tip of the tongue". After waiting for 5 or 6 days, we finally arrived. It's very fresh and fragrant, and it's fat and thin. It's the best way to cook it with elbows! Stewed pork elbow with ham is a famous dish in Qing Dynasty, which is still popular in Zhenjiang and Yangzhou. I chose a recipe to make it. The finished product is very good, the meat and vegetable match is also suitable, and the taste is very delicious. My husband praised it, well, I have a sense of achievement, come on

Production steps:

Step 1: prepare materials

Step 2: clean pig elbow, blanch thoroughly, add a little cooking wine, add onion and ginger, cook, remove bone, slice pork elbow

Step 3: wash mushrooms, wash bamboo shoots, slice, slice ham

Step 4: remove the stalks of the mushrooms, add thin ham slices and elbow slices to the mushrooms and the cut bamboo shoots

Step 5: cool the stewed elbow soup, remove the oil slick, filter and pour it into a deep plate, without any good ingredients

Step 6: steam over high heat for 20 minutes, turn to medium heat and steam ingredients until crisp

Step 7: decant the soup

The eighth step: put the seasoning in the pot, add chicken essence, sesame oil and pepper, and carrot shattered Ding.

Step 9: pour the soup on the steamed food again

Materials required:

Pig elbow: right amount

Ham: moderate

Shuifa mushroom: appropriate amount

Winter bamboo shoots: moderate

Onion and ginger: right amount

Clear soup: proper amount

Starch: appropriate amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1, do not add salt. If you are afraid of salty, you can soak the ham in advance. After steaming, thicken the soup according to the saltiness and season it! 2. Don't stew the pig's elbow too bad when it's boned, otherwise it's hard to cut into pieces. The hand is too oily when removing the bone, so take one less picture.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Huo Tui Dun Zhou Zi