Chinese Food
The year of the pig's hard dishes XX are big pig elbows
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I learned this dish from SM. Let's show my wife. There's no difficulty. The only thing that can stop me is time. The year of the pig is a good time to eat pork. Maybe it's because of the swine fever some time ago. Pork is much cheaper. The elbows cooked by the elders at the new year's Eve usually look like two things. They are either hard skin and light meat, or rotten skin and firewood. I don't know why they are always in a hurry to cook. Although new year's Eve is rarely eaten at home. No one comes to pay a new year's Eve. But the mood is very important. The taste of steamed elbows makes me feel like a time-consuming dish.
Cooking ingredients
Cooking Steps
Step1:Prepare a portion of salt and sugar water according to the proportion of 40g salt and 50g sugar for 1000g clear wate
Step2:Soak your elbows in. The salt and sugar water should be better than your elbows. Seal the plastic film. Refrigerate in the refrigerator and marinate for 48 hours. Turn over the noodles once in the middle. Let the elbows taste goo
Step3:During this period, make a red soy sauce, add all the ingredients of the soy sauce into the pot, heat it on a low heat, stir it continuously until it starts to appear syrup like bubbles, filter out the spices and cool it
Step4:Put a layer of red soy sauce on the surface of the pickled elbo
Step5:Put the elbow in the fresh-keeping bag. Add about 150 ml of salted sugar water into the fresh-keeping bag
Step6:Remove as much air as possible from the bag. This will allow a little more elbow surface to soak in the soup
Step7:On the steame
Step8:I wrapped my elbow in gauze. It can keep a constant temperature as much as possible
Step9:Steam for 8 hours with the minimum fire after the fire. Turn your elbow once in the middl
Step10:Take out the steamed elbo
Step11:Surface cross cutte
Step12:Put the soup steamed with elbows in the fresh-keeping bag into the pot. Heat and evaporate the water over medium heat until the soup bubbles and becomes thick
Step13:Put the thick soup on your elbow. It's good to bake it at 200 degrees in the middle and lower layers of the oven for 15 to 20 minutes. It's also good to keep the noodles
Step14:To the surface a little caramel. It's finally finishe
Cooking tips:There are almost no difficulties in this dish. The operation is super simple. The finished product is super standard. The taste is super delicious. The skin is soft and elastic. The lean meat is tender. It's different from the mixed flavor of marinated flavor. This pork elbow completely reflects the flavor of pork. The last time I made it, I directly covered it and steamed it. This time, I measured the temperature with the temperature. I opened a little cover and kept the temperature of the steamer at about 80 ℃. The steamed meat was obviously tender. A long time of salting and sugar salting adds a touch of ham to the elbow. There are skills in making delicious dishes.
