Pork baby's dish -- pickled pork elbow(rou wa de cai cai jiang lu zhou zi )

Pork baby's dish -- pickled pork elbow

Introduction:

As the saying goes, "meat is not as good as pork", and pork pork joints in pork are rich in fat and thin, rich in collagen, and concentrate a lot of pork essence. The traditional methods of pork elbows are: Braised Pork elbows, sauce pork elbows and so on. Although these methods are delicious, most of them will make people grow meat... So pork elbows have always been the love and pain of the heart of the slimming people

Production steps:

Step 1: the front elbow I used was thin. I scraped the impurities on the skin of the elbow with a knife

Step 2: wrap the cleaned elbow with clean cotton thread to form ham.

Step 3: prepare the spices

Step 4: put the oil in the frying pan for 3 minutes, put in the sugar, and stir fry continuously with a small fire

Step 5: stir fry until the sugar bubbles disappear, put in some water, then put the cleaned elbows into the coloring, and put them into the pressure cooker after the skin coloring,

Step 6: put water (soy sauce), cooking wine, green onion and ginger, 1 spoonful of soy sauce, 1 spoonful of soy sauce, pour in the remaining soy sauce, add salt.

Step 7: put in the elbow and the big bone and press for 20 minutes in the pressure cooker

Step 8: soak the elbow in brine for 2 hours.

Step 9: wrap the simmered elbow tightly with plastic wrap, and then put it into the refrigerator to cool thoroughly. (elbows are very hot. You'd better take a clean towel and wrap it outside the plastic wrap.)

Materials required:

Front elbow: moderate

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Note: 1. When making sugar color, you must put the elbow down after frying and color it in the pressure cooker, so that the color of the elbow is more beautiful. 2. Using pressure cooker can save a lot of time, or you can use a deep casserole to make it, and the taste will be more mellow. But such a big elbow needs at least two or three hours of stewing. If you use the pressure cooker, the skin will feel very thick when you take out the meat. If you put less water into the pressure cooker, you can't mix the soup, and the stewed skin will look good. 3. Another method is to put it directly after the elbow is boned When you press in a pressure cooker, you don't need to pick the bone, so the elbow will taste better. However, it's a little more troublesome to wrap the elbow after it's cooked. It's too hot and soft to wrap

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Wa De Cai Cai Jiang Lu Zhou Zi