Ham stewed elbows
By VicentaLakin
Excerpts from the text: Jasmine picks up two plates on the table and puts them on the table. Phoenix said, "Mom can't chew that, but she can't chew his teeth." "Why don't you go and get them hot?" And he said, "Mom, you taste your son's bourbon." (Sixteen times) To be honest, we can't really see the real ham here, except for the fast-eating ham meat, so we bought the famous Norden ham mentioned in "China on the tip of the tongue" with the help of the almighty. The ham-cooked elbow is Qing Dynasty, which is still in the area of today's town and Yangzhou, and I have chosen a box of Zeng, which is a very good cook, a good mix of thin, and a good taste
Recipe Recommendations
- pig elbow appropriate amount
- ham appropriate amount
- Water-blooming mushroom appropriate amount
- winter bamboo shoots appropriate amount
- onion ginger appropriate amount
- clear soup appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Ham stewed elbows
1
Preparation materials
2
Clean up the elbows, add a little wine, put it in the ginger, boil it, strip it off, slice it
3
The mushrooms are clean, the winter is clean, the slices are sliced, the ham slices are spare
4
Take the mushrooms, add the mushrooms and the cut winters to the ham and elbows
5
You're gonna dry your elbow soup and you're gonna oil it
6
20 minutes of fire, turn to fire, steam the food
7
I'll take the soup out
8
Put it in the pot, with chickens, perfume and peppers and carrots
9
I'll just redo the sauce with the steamed foodHam stewed elbows Make Tips
1. No need to add salt. If you are worried about it being too salty, you can soak the ham in advance. Adjust the seasoning when thickening the sauce after steaming based on the saltiness!
2. Do not stew the pork elbow until it is too soft when deboning, otherwise it will be difficult to slice. I took one fewer photo because my hands were too oily during deboning.