How to make soft elbows that are not greasy?

Soft and rotten elbows, and the production method is simple and practical, which will teach you ~

Composition table

Ingredients: pig elbow (choose pig's front elbow) about 8-9 kg;

Accessories: cut half an onion, 5 slices of ginger, 6 hawthorn (this is necessary to make the elbow more mature and soft), 1 star anise, 1 fragrant leaf, 2 tsaoko, 1 nutmeg, 1 cinnamon, 4 dried Chili slices;

Seasoning: 5 crystal sugar, 3 tablespoons salt, soy sauce 1 tablespoon, light soy sauce 1 tablespoon, cooking wine 1 tablespoon, and water starch 1/3 bowls;

Composition table

Handle elbow

Put the elbow on the fire and smoke its skin with a small fire, being careful not to burn it. In this step, it is more convenient to use a spray gun if there is one, in order to remove the sweat gland and its odor from the elbow skin. Finally, clean the elbow skin for later use.

Machining elbow drawing 1

Treatment elbow Figure 2

Production steps

First put cold water and cooking wine into the pot, put the elbow into the water for half an hour, skim off the floating foam during the period, and then take it out and put it into the pressure cooker;

Figure 1

2. Put the dried chili, cinnamon, fragrant leaves, star anise, ginger slices, cooking wine, 1 teaspoon salt and elbow in the pressure cooker for later use (for convenience, put the order and materials in one picture):

Figure 2

3. Heat oil in the pot, add rock sugar and stir-fry until it is sugar-colored, then turn to low heat, add ginger slices, onion segments and hawthorn, add all seasonings and stir-fry, add soy sauce, soy sauce, cooking wine and salt, and put 7 bowls of boiling water into the pressure cooker;

Figure 3

Fourth, add five more crystal sugar and simmer for one and a half hours;

Figure 4

Fifth, finally take the elbow out of the dish, take 3-4 spoonfuls of stewed elbow soup from the pot, and thicken the water starch on the elbow! (Note that while stirring, pour a small amount of water starch into the soup to make it fully uniform):

6. pour the prepared soup on the elbow, and it will be delicious ~ this is done. If you like coriander, you can sprinkle 4 leaves of coriander ~

Finished product drawing 1

Finished product figure 2

Small iron stone

1. When roasting elbows, it is more convenient to use a big fire and a shelf for putting plates;

2. Is the player's elbow better (front leg or back leg)?

The front elbow and hind leg are both delicious parts of pigs, but the taste and use are slightly different.

Front elbow: The meat of the front elbow is tender and contains more fascia and collagen, which is suitable for slow cooking such as stewing, stewing or roasting. Stewed pork elbow can make the meat softer and more delicious.

Hind legs: The meat quality of hind legs is slightly rough, but it contains more muscle fibers, which is suitable for cutting into pieces or making bacon. Strong hind legs, suitable for cooked food such as toad in the hole or sausage.

Generally speaking, the front elbow is suitable for slow cooking, and the rear leg is suitable for making sliced meat or cooked food. The taste also depends on the cooking method and the collocation of seasonings. Personal tastes vary from person to person. You can choose the front elbow or the rear leg to cook according to your preference.

3. When adding rock sugar to stir-fry sugar color:

Turn the sugar to medium-low heat, wait for the sugar to melt slowly, and stir slowly with a spatula. Until it turns pale yellow (I personally don't like the color of red dates, which will make it bitter), turn to the minimum fire and slowly put the sugar water into the pressure cooker. This step must be patient, don't be impatient and don't panic. Finally, gently stir.

My method is soft and delicious. Of course, if you like something softer and worse, there is another way. For elbows, apply a layer of soy sauce to color them. If you like heavy colors, you can apply soy sauce. After coating, put it in a steamer and steam it for about 1 hour. Steamed elbow is softer and rotten, and the skin of elbow is tender. My practice is to use a pressure cooker.