Chinese Food
Zhaocai pig elbow
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Big meat dishes seem to be a topic we can't go around in the new year. No matter how we advocate to eat less meat and healthy, but on our banquet menu, those special dishes with Chinese New Year's meal are essential, What we eat is its celebration. What we picture is its auspiciousness. It's just like the main character elbow today. It's our necessary new year's dish. It means that we get rich, get rich, and so on in the next year. Pig elbow is not only rich in nutrition, but also contains more protein, especially a lot of collagen protein. It is the same as meat skin, which makes the skin full, moist, strong and fat. It also has many advantages, such as tender meat, mellow meat, chewy head, fat but not greasy, Baba but not rotten. It is suitable for burning, grilling, sauce, stewing, bittern, soup making, etc. Of course, Chinese new year vegetable should have good looks. In order to maintain its standing posture, I helped it to get rid of its bones. Before cooking, I tied it with cotton thread, so it was not easy to disperse; and
Cooking ingredients
Cooking Steps
Step1:Remove the bone in the middle of the pig's elbow and tie it with a rop
Step2:Put it in cold water. Add some ginger and onion
Step3:Prepare other ingredients - anise, cinnamon, coriander leaf, dried pepper, grass fruit, licorice, fennel. Put these ingredients into the seasoning ball, and then put some red koji rice
Step4:Now the water is boiling too. Skim off the froth
Step5:Put in the seasoning steel ball after all are skimmed
Step6:Add a proper amount of white wine and old soy sauce
Step7:Cover and cook for an hour (mainly with chopsticks inserted easily)
Step8:Add salt, sugar and other seasonings. Cook for another 20 minutes. Turn off the heat. Soak the pig's elbow in it for two hours
Step9:Boil water. Add some salt and a few drops of oil. Put cabbage in and blanch
Step10:Put the pig elbow and the marinated juice into the pot, and then put in a piece of ice sugar
Step11:Boil over high heat, collect the juice slowly, and pour the juice on the pig's elbow at the same time
Step12:Put the boiled cabbage on the plate. At the same time, take out the pig elbow and put it in the center
Step13:The fire continued to thicken the juice
Step14:Finally, pour the collected juice on the pig elbow
Cooking tips:1. Soak the pig elbow for two hours in advance. Change the water several times in the middle of the process. In order to set up the pig elbow, first remove the bone (this step can be handed to the salesman for help). Then tie it up with a rope (to avoid boiling), But it can't be too tight (too tight and not easy to taste); 2. Put the marinated materials into the seasoning steel ball. Remember to put some red Qumi to help color. Put them together for cooking. After the water is boiled, skim off the foam. You will see that the foam is not much. This is because I soaked it in advance. If I didn't soak it, it is recommended to blanch the water first; 3. Cook until the chopsticks can be easily inserted and then add salt and other seasonings. Continue to cook 20 minutes (add some boiled eggs and marinate them together). Turn off the heat and soak for more than two hours to make it more tasty. 4. When eating, put the prefabricated pig elbow and soup into the pot together. Collect the juice together in high heat. Then add some icing sugar and oyster sauce (these are added into the paste base in advance). Continue the fire. And
