Chinese Food
Braised elbow
(91967 views)
Braised elbows are Shandong cuisine. The color is red, bright, soft, rotten, salty and fragrant. The juice is mellow and strong. It is one of the necessary new year's dishes on the table. It means that in the coming year, the red fire will bring wealth and auspiciousness. Its main raw materials are pig elbow, etc. Because of its perfect color and fragrance, it is loved by people. It's rare for a guest to come. Have a hard dish. Show your friendship. -
Cooking ingredients
Cooking Steps
Step1:Food ma
Step2:Add water in the pot. Put elbows in the pot. Blanch the water. Remove the blood stains. Remove and drain
Step3:Put in the SUPOR pressure cooker. Put all the ingredients together. Add the water that hasn't reached the elbow
Step4:Cover the lid. After SAIC, turn the fire down for about 1 hours
Step5:When the display valve is lowered, open the lid of the pot. The fragrance comes from your face
Step6:Take out the elbow. At this time, use chopsticks to gently press the elbow from the top of the meat to the end (it is fully cooked). Brush the skin evenly and then coat it with brown sauce
Step7:Cover the main bone with tin paper. Fry the elbow skin lightly in the oil pan
Step8:Take out a bowl of soup with the elbow cooked. Let's have a big fire to collect the juice
Step9:Pour the collected juice evenly on the elbow. Sprinkle with Scallio
Step10:Finished product drawin
Cooking tips:1. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not suitable to drink tea in large quantities after eating pork. 2. At the same time, eating pork can not add coriander. Otherwise, it can help heat and generate phlegm. There are skills in making delicious dishes.
