Chinese Food
Shanxi famous dish tiger skin elbow (Yuanbao elbow) soft, tender and salty
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I managed to buy a boneless elbow in a Chinese supermarket several cities away. I think of the first time I had dinner with my classmates in University. I didn't dare to show my true face when I met them for the first time. When I saw a tiger skin elbow on the table, there was only one bone left on their chopsticks. I'm sorry. From then on, I knew that meat was robbed. The difference is that first put the skin on the stove and bake it. Then clean it. Then cook it. The golden spot of the elbow is rotten like the skin of a tiger. The whole elbow is soft like tofu. The population is instant. You can dig it with spoon. It's fat but not greasy. It's thin but not firewood. The pigskin is waxy and soft. It tastes fresh and mellow. If it is matched with tiger skin eggs, it will become a Yuanbao elbow. It means to attract wealth. It's a good choice for new year's Eve dinner.
Cooking ingredients
Cooking Steps
Step1:Put the pepper in the onion. It won't affect the sou
Step2:Slice the scallion, slice the ginger, mix one scoop of soy sauce, one scoop of honey, three scoops of soy sauce, one scoop of cooking wine, rock sugar and salt into juice
Step3:Let's put the elbows in and cook until they are six ripe. It's about ten minutes.
Step4:Put the eggs in and cook the
Step5:Dry your elbows. This will prevent oil explosion during the time of explosion
Step6:Put soy sauce on your elbo
Step7:Soy sauce on egg
Step8:Put the elbow skin face down with hot oil about 180 degrees. Fry until the skin is brownish red and take it ou
Step9:When the oil is 80% hot, fry the eggs to tiger skin color and take them out (mine is a little fried
Step10:When the elbow is cool, cut it into three centimeter square pieces on the meat surface. The depth should be close to the skin. Then round the elbow.
Step11:Put the elbow skin face down. Put it into a large bowl. Add the sauce, soup, onion, ginger, pepper, star anise and red dates in the hole of the onion
Step12:Steam in a steamer. It takes about two to three hours. You can also put it in a pressure cooker to stew. Because my family doesn't like the food under pressure in a pressure cooker, we use a steamer. Remember to put enough water in one time. Steam in high heat
Step13:Take out all two pieces of eggs. Arrange them beside the plate to symbolize the treasur
Step14:Chinese wolfberry soak in water ahead of tim
Step15:Remove the sauce from the elbow. Pour the soup into the po
Step16:Add Lycium barbarum, thicken the sauce and pour it on the elbo
Step17:First phot
Step18:The first photo - there are only four people at home, so I only cut two eggs. The rest will be breakfast tomorrow
Step19:Second phot
Step20:Salt is just righ
Step21:Cut it. It's soft and glutinous. Even my three-year-old son ate a big piece of it
Step22:Dis
Step23:Improved - black five starts with a fryer. It's just used to fry eggs and skins. The eggs are fried at 160 degrees
Step24:The fried color is very good. It's fried at 180 degrees
Cooking tips:You can use the elbow with bone to remove the skin cutting surface. Eggs can be added without personal preference. Put in a pressure cooker and press for 30 minutes. But don't put in eggs and press dates. The whole process is not difficult. It's just that I write the steps in detail. There are skills in making delicious dishes.
