The method of chopping pork elbow

Health benefits

Sichuan Pepper: Warm

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients

1 pig elbow

Scallion 30g

Ginger 30g

A small pinch of Sichuan pepper

Three star anise seeds

Appropriate amount of coriander

Appropriate amount of chili shreds

Salad oil 40g

Moderate amount of salt

Cooking wine 30g

Moderate amount of light soy sauce

Moderate amount of monosodium glutamate

10 grams of rock sugar

The method of chopping pork elbow

1. One pig elbow, scrape off the small hairs, and clean thoroughly.

2. Boil an appropriate amount of water in the pot, add pork elbow, and add scallions and ginger slices.

3. Pour in 20 grams of cooking wine.

4. Boil on both sides for 10 minutes, then boil the bleeding foam.

5.After 5-10 minutes, remove the foam and wash it off with clean water.

6. Control the water and install it on a tray for later use.

7. Pour oil into a hot pot, add rock sugar, and melt until smoke comes out.

8. Put in the pig elbow and color it.

9. Flip over to evenly color the pig elbow.

10. Add a large amount of water to the pot after coloring.

11. Put octagonal Sichuan pepper into a seasoning jar.

12. Put the scallions and ginger slices together in the pot.

13. Add cooking wine.

14. Pour in light soy sauce.

15. Bring to a boil over high heat.

16. Cover the pot and simmer over low heat for 3 hours. During the cooking process, flip the pork elbow every half hour to prevent sticking to the pot and ensure that both sides of the pork elbow are evenly heated.

17.3 hours, the soup becomes thick.

18. Add an appropriate amount of salt and chicken essence, and remove from the seasoning jar.

19. Harvest the sauce over high heat, and leave a little soup in the pot for about ten minutes.

20. Dish and sprinkle with cilantro and shredded chili.

21. The delicious and fragrant pork elbow is ready to eat!

Tips

1. When boiling water to remove the blood foam, be sure to boil it for a while, because the pig elbow is too large and the time is short to boil without bleeding foam;

2. The stewing time must reach 3-4 hours. If the time is short, the meat will not rot. If the cooking time is long, the skin of the meat will become soft and sticky;

3. To save time on stewing, it can also be placed in a pressure cooker, but the taste is not as fragrant as slow simmering. To ensure the taste, I stewed the whole process over low heat, which was particularly fragrant and glutinous.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/1098.html