Stewed elbow(mi zhi lu zhou zi )

Stewed elbow

Introduction:

"Stewed pork elbows, this meat dish is actually easy to make. From winter to Spring Festival, there will be some stewed meat. This time, you add the old marinade. Don't pour the used up marinade. It can be used all the time. Just put it in the refrigerator freezer. When you want to use it, you can take it out for thawing. Add some seasonings, and then you can put some stewed meat. It will be very fragrant. Make the stewed pork elbows Long rolls can be wrapped with plastic film. I roll them in plastic bags and then roll them tightly with tinfoil or cloth. It's very convenient to cut them after refrigeration. Take out the stewed elbows from the refrigerator, cut a plate of chilled pork elbows and mix them with a small dish. It's really beautiful. "

Production steps:

Step 1: prepare all the brine

The second step: wash the pork under the cold water pot, add some Baijiu to the water.

Step 3: Boil the water until the blood of the elbow comes out, take out the elbow, pull out the hair and clean it.

Step 4: heat the oil in the pan to 50%, and add ice sugar.

Step 5: add the rock sugar and cook until it turns red and brown.

Step 6: add a spoonful of water, and then add 1 spoonful of bean paste to stir fry the flavor.

Step 7: add onion, ginger, fragrant leaves and cinnamon to stir fry the flavor.

Step 8: use gauze as seasoning bag for the remaining small spices

The ninth step: add pork to the pot, add Baijiu, salt and soy sauce, add more boiling water, preferably add up once.

Step 10: add all the seasonings, this time add the bittern, all into the electric pressure cooker stew elbow meat crisp

Step 11: pour the cooked elbows into the frying pan and heat to collect the juice. Cook until the soup is thick,

Step 12: soak the cooked elbow in the soup, and simmer it in the refrigerator in hot weather. Can add some eggs together brine, taste good, the surface of the cooked eggs with a knife to scratch a few times, so tasty

Step 13: put the tasty elbow in the plastic bag and shape it slightly according to the pattern,

Step 14: roll the elbow tightly and put tin foil under it

Step 15: roll it with tinfoil, or roll it tightly with a piece of cloth and put it in the refrigerator or freeze it to cool

Step 16: the elbows taken out of the refrigerator are tightly rolled together, like a big ham

Step 17: slice when eating, big slice

Step 18: dip in soy sauce, garlic, favorite dip, enjoy it, very fragrant

Materials required:

Pig elbow: one

Veteran: a spoonful

Raw soy sauce: a spoonful

Rock sugar: right amount

Bean paste: right amount

Baijiu: moderate amount

Peanut oil: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Baikou: right amount

Fragrant leaves: 4 pieces

Angelica dahurica: moderate amount

Cloves: 5

Hawthorn: 2

Cinnamon: moderate

Fennel: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: blanch elbow must be cold water pot, stew elbow water to add boiling water, add enough water at a time, do not add water midway.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: spiced

Chinese PinYin : Mi Zhi Lu Zhou Zi