Chinese Food
Braised pork elbow in soy sauce
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My mother usually cooks at home. My mother has a lot of specialty dishes. In terms of cooking meat, even the chef of the restaurant comes to ask my mother how she cooks them. I also asked my mother what kind of seasoning she put to make the meat fragrant. My mother said that the most homely seasoning can highlight the flavor of the meat itself. The juice should be collected slowly. We can't use the pressure cooker for fast. This is not. My mother went on a tour. I can only do it by myself. Just practice according to my mother. -
Cooking ingredients
Cooking Steps
Step1:Clean the elbows and remove the scattered pigskin. It's better to use the plucked pigskin instead of scraping. The shaved pigskin will stand on the pigskin after burning...
Step2:This is the auxiliary material to put. Pepper. Ginger slices. An octago
Step3:Sugar is a key step. Cool three tablespoons of sugar (adjust properly according to the meat)
Step4:Pour in the elbows and stir well. Stir until the meat is oily. If it's cooked with streaky pork, it will produce a lot of oil. It's fat but not greasy
Step5:Pour in two bowls of warm water. Add pepper, ginger slices and star anise. According to your taste, put in raw soy sauce, old soy sauce and cooking wine. Open a big fire, turn the medium and small fire, cover the pot and collect the juice. During the collection period, you can see the color of the soup every 15 minutes. Then adjust yourself
Step6:When the juice is almost collected, it can be seasoned with salt. Taste the salt. It's recommended to put a little more salt in it. The taste of the soup is more salty than usual. Cover the pot cover and simmer it for five minutes. The meat will absorb the salt taste and the color will deepen
Step7:The finished product is out of the pot. Put it on the table. I can cook meat for my mother later.
Step8:This is the recipe I sent in 2016. Now I have improved the way of cooking meat. It will be more fragrant - wash the water for the leaves of Zanthoxylum and anise before cooking meat. Wrap the tea bag or gauze. Put the ginger slices together. Soak them in warm water for a while. Then put some cooking wine or yellow wine or white wine into the material water and mix them for a while. It's about 20 minutes in total. Then press again The above procedure is normal. Stir fry sugar and cook meat. Pour in the water when adding water. Add more water if the water is not enoug
Cooking tips:First of all, frying is the foundation of good meat and good taste. Use cold oil to fry in small fry. Stir fry the sugar with sugar. It will taste better with sugar candy. Some friends may feel that the sugar is fried when they first do it. In fact, small fires do not fry the sugar. Next is the heat. After the big fire is fired, it should be transferred to the small and medium fire. Otherwise, it's not delicious if you can't collect the juiced meat. Finally, you can put other seasonings first. In addition to salt and monosodium glutamate, salt will damage the nutrition of the meat if it's put too early. Before leaving the pot, you can put salt to better grasp the salty taste of the meat. A little monosodium glutamate can freshen the meat. Friends who mind can consider using chicken essence instead or not putting it to make dishes delicious.
