Chinese Food
Stewed pork elbow
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Every year I go back to the northeast to celebrate the new year. Elbow is a must-have dish on the table. The common cooking methods of pig elbow are burning, braising, grilling and stewing. My mother-in-law will adjust the brine by herself every time. Each time, the taste will be different. Because pig elbow is delicious, but after all, it has a lot of fat, high calories and not so many times. So, there will always be some deviation in taste. However, since we have the Chaoshan brine of Jiale, we don't need to prepare so many marinated spices, and we don't need to write down the proportion. Even if it's Xiaobai who can't cook, we just need to mix the brine and water according to a certain proportion. We can eat the same taste of brine pig elbow. What's more, the pork elbow is salty, fresh, fragrant, soft and rotten. It's very delicious. Today, let's try this simple and delicious dish.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Wash and dry the pig elbow. Put it on the open fire for 5 minutes. Take it off and clean the pig elbow skin with a knife. Then soak it in water for 30 minutes. Take out the pig elbow for water control
Step3:In a basin, cut celery, ginger slices, onion, scallion, cooking wine, soy sauce and salt. Then rub the pig elbow repeatedly by hand. Marinate for 30 minutes. Take it out for use
Step4:Fry the pork elbow in hot oil until the skin turns golden and yellow
Step5:Put the Chaoshan brine of Jiale into the pot. Add the clear water, ginger slices and chives in the proportion of 1-7
Step6:After boiling, put in the pig's elbow. Turn to a small fire to stew the pig's elbow and make it soft and rotten
Step7:Put the pig's elbow into the plate. Boil it with a little brine. Add the water starch to thicken it. Pour it on the pig's elbow.
Step8:Finished produc
Cooking tips:1. It is suggested to choose the front elbow of pig. The front elbow is colloidal and heavy. It has a lot of lean meat. It's cooked with skin. It's fat but not greasy. It's suitable for braised sauce; 2. The elbow can be marinated in advance to remove fishy smell and make the taste richer; 3. The Chaoshan brine and water of Jiale are suitable in the proportion of 1-7. It's suitable for both salty and fresh. It's not necessary to add other seasonings. 4. The time of stewing pork elbow needs to be adjusted according to the size of the elbow and the taste you like.
