Chinese Food
It's better to eat in the summer. ——- pork elbow in chili sauce
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In this impetuous society, if you always have a dream in your heart, a convenient heart and a humble and enterprising heart. With such a heart, we can do everything well. Cooking is also the same. We need a peaceful heart and a heart full of love. Only in this way can we make delicious food.
Cooking ingredients
Cooking Steps
Step1:Wash the pig elbow and cut a hole along the bone with scissors. Cut the bone along the fascia easily. This is a skill. Be careful and patient. PS - our scissors are not sharp. Some parts of them are carved with knive
Step2:Put the boneless pig elbow into the basin. Add a little ginger powder, five spice powder, garlic powder, white pepper powder, cumin powder and a tablespoon of soy sauce. Marinate for 1 hour. Then roll it up and tie it tightly with gauze.
Step3:Add 2 liters of water, a little rice wine, scallion and ginger slices to the pot and bring to a boil. Add the pig elbow and cook for 10 minutes. Put it in cold water and cool.
Step4:Add a proper amount of water to the stew pot (no more than the amount of pig elbow). Add ginger slices, scallions, rice wine, soy sauce, crystal sugar, dried red pepper, bean curd juice, oyster sauce, garlic and a proper amount of salt. Turn the heat to the minimum for half an hour. Turn off the heat and simmer for half an hour. Then cook for another hour. Turn off the heat and let it cool down. Put it in the refrigerator and refrigerated room for more than 12 hours before slicing.
Step5:All right. Let's start to nibble
Cooking tips:If Snow's private room Tips-1. It needs patience and care to remove the bone from the pig's elbow. Use scissors to cut along the bone. (if the scissors are not sharp enough like me, you can cut the skin of the pig's elbow and then use a knife to slowly remove the bone along the bone). There are many fasciae around the bone, so it's easy to remove them. 2. It is recommended to choose the pig elbow, which is round hoof. Because this part of fat meat is less bittern and tastes better. 3. It's very important to tie the steps with a string. It's the key to see whether the elbow looks good after the brine is done and whether it can become a very tight circle. (gauze can be bought in the drugstore. I forgot to buy the thread. I have moved all the miscellaneous threads out of my house. I will buy the thread together next time.) 4. In the third step, put cold water to cool. It can make pig elbow stew and keep the shape of the skin. There are skills in making delicious dishes.
