How to cut the elbow

If you want to make your favorite pork elbow, you should choose the right one, which is a big question. Moreover, as a major meat food, pork elbow has too high nutritional value and is relatively greasy, so you cannot eat too much at one time. The cutting method when eating pork elbow is also very particular. Here are a few ways to cook pork elbow, which not only tastes good but also has high nutritional value.

Complete guide to cooking elbow:

1. Dongpo pork elbow

Main ingredient: 1 pork elbow.

Seasoning: 6 grams of salt, 80 grams of rock sugar, 50 grams of green onion, 25 grams of ginger, 12 peppercorns, 10 grams of soybean sauce, 50 grams of rice wine, and appropriate amount of vegetable oil.

practice:

1. Prepare all the ingredients, scrape and wash the elbow clean. You can also burn the skin over fire and then scrape and wash it. Cut the green onion into sections, cut the ginger into thick slices and smash them for later use.

2. Put water in the pot and cut the meat near the bone. Add some scallion, ginger and peppercorns (the scallion, ginger and peppercorns are extra). Cook for about 15 minutes. Take out and cool slightly, remove the bones, and add water and rock sugar.

3. Stir-fry sugar color (juice): Use half of the rock sugar to stir-fry the sugar color. After frying, add a little hot water to dilute the sugar color and pour it into a bowl for later use.

4. Let the boneless elbow dry slightly and wipe it with a cloth. Then pour a little oil into a pan and heat it to 70% hot. Put the meat skin side down into the pan and fry the skin over medium heat until golden brown.

5. After frying, place on a plate for later use; place a bamboo grate under the casserole to prevent sticking.

6. Then scatter the scallion segments and smashed ginger, add the peppercorns, pour the rice wine, the other half of the rock sugar and the fried sugar color water, salt and soy sauce, and finally put the elbow skin down.

7. Add hot water to cover the elbow, bring to a boil over high heat, then simmer over low heat for two hours and then simmer for another hour until the soup is thick.

2. Braised pork elbow

Ingredients: 2 pork elbows, 35 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 30 grams of green onion, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, and 3 grams of pepper.

practice:

1. Wash the pork elbow, remove the remaining hair and set aside.

2. Put the pork elbow in a pot with clean and cold water, remove it from the pot and drain it for later use.

3. Cut the green onion into large sections and the ginger into large slices and set aside.

4. Wrap star anise, cinnamon and peppercorns in gauze to make a spice bag and set aside.

5. Add more water to the pot and put the pork elbow into the pot and boil it over high heat.

6. Add scallion segments, ginger slices, spice bag, cooking wine and soy sauce and continue cooking.

7. Reduce heat and simmer for about 50 minutes.

8. Add salt and sugar to season and continue to simmer until chopsticks can easily pierce the pork elbow.

9. Cook over high heat until the soup thickens, then remove the pork elbow and let cool.

10. Cut the cooled pork elbow into 1 cm thick slices and eat with Sanhe oil.