Elbow
By VicentaLakin
As they say, “The meat is less than the pork”, and the pork elbows in the pork concentrate a lot of the fineness of the pork in a thin, glued protein. The traditional pig elbow practices are red-burning elbows, sauce elbows, etc., which, while delicious, tend to grow meat... so the pig elbows have always been the love of a thin man's heart, and more so the pain of his heart... ..the way I'm telling you, I do it very often, it's quite simple, it's quite comfortable to eat, and it's definitely not meat
Recipe Recommendations
- front elbow appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- pepper appropriate amount
- cumin appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Elbow
1
I used the front elbows thinner, and I shaved them with a knife
2
Washed elbows are wrapped in ham with clean cotton lines。
3
Prepare the spices
4
When you put three cents of the oil in the frying pan, you put it in sugar with little fire
5
And when you're out of sugar bubbles, put the proper amount of water in the water, then put the wash elbows on top of the skin, and then put them in the high pressure pan
6
Water in high-voltage pans (sauce meat), wine, ginger onions, a spoon of raw, a spoon of old smoke, pouring into the colour of the remaining soy sauce, and appropriate salt。
7
Put pressure on the elbow and the rod bone for 20 minutes
8
The pressured elbows poached in halo for two hours。
9
A good elbow is wrapped in a tight membrane and put in a cooler. The elbows are hot. Better get clean towels on the outsideElbow Make Tips
1. When making the sugar glaze, make sure to stir-fry it until it's ready, then put the pork knuckles in to color them before putting them in the pressure cooker; this makes the pork knuckles look better.
2. Using a pressure cooker saves a lot of time. You can also use a deep clay pot, which makes the taste more mellow, but with such a large pork knuckle, it needs at least two or three hours of stewing. If you use a regular pot, the meat will feel sticky when you take it out~~ With a pressure cooker, you use less water and the soup won't get muddy, so the braised skin looks better.
3. There is another method: debone the pork knuckle and put it directly into the pressure cooker. If you don't debone it, wrap it in cotton thread first. This way, the pork will be more flavorful~ The only downside is that wrapping it is a bit of a hassle after cooking... it's hot and soft, so it's hard to wrap~~ (Do whatever is convenient for you).