<h1 class="pgc-h-arrow-right" >1</h1>
Red grilled elbow is a traditional dish with a very long history and is a household name, which belongs to Lu cuisine.
All I can say is that the person who invented this dish was really too clever. Red grilled elbow to go through the process of boiling, boiling, frying, steaming, grilling and other processes to cook, the finished dish set color and aroma as one, red and bright color, tender and rotten flesh, rich aroma, fat but not greasy, melt in the mouth, too delicious, look at it will drool.
However, the grilled elbow is rich in protein and fat, high in calories, and it is easy to grow meat when eating too much, so even if it is delicious, we must have a degree and cannot eat it every day. In the countryside, red elbows are also made in the countryside or at festive feasts.
<h1 class="pgc-h-arrow-right" >2. The correct way to cut elbows in the traditional dish of Lu cuisine</h1>
How to do the traditional dish of Lu cuisine, red grilled elbow? Direct halogen is wrong, teach you the correct approach skills, do not use fried sugar color, you can do it at home, the color is rosy, soft rotten and boneless, the entrance is melted, more delicious than the hotel.
Ingredients: 1000 g of elbow meat
Ingredients: ginger, green onion, garlic head, dried chili pepper segments
Spices: fragrant leaves, cinnamon, star anise, cumin
Step 1: Cut the excipients:
Slice the ginger, cut the green onion into sections,
Prepare a few more garlic heads,
Dried pepper segments
Cut some more green onions,
Use iron chopsticks to fork the pig's elbow, put it on the fire to burn the skin, set it on fire to remove the pig hair, and second, remove the skin smell of the elbow. Burn until the skin is charred. You can also ask the seller to help burn it.
Then scrape off the burnt paste of the skin with a knife, wash it with clean water, and wash it several times.
Elbow cold water under the pot, add ginger slices, an appropriate amount of flower carving wine to remove fishy, and then add a little honey (or maltose), the purpose of adding honey is to fry easily color.
Boil the water and cook for another 2 minutes, then remove the cool water over control.
Put the pork knuckle into the basin, add an appropriate amount of soy sauce, and spread evenly by hand,
Heat the pan and heat the oil, pour in the wide oil, then put the pork knuckle in it and fry it to color it, turn it over until both sides are colored.
Fish out on lustful pork knuckles with oil control and set aside. Next, start the cooking process, pork knuckle under the cold water pot, add fragrant leaves, cinnamon, star anise, cumin, and a little pepper segments, green onion segments, ginger slices, garlic, and then add a little soy sauce to increase the base color, the right amount of soy sauce seasoning, the right amount of cooking wine, salt suitable for your taste, a few grains of rock sugar, a little pepper, and then add a piece of curd,
Bring the broth to a boil over high heat, then transfer it into a casserole dish and simmer slowly for 90 minutes over low heat.
To save time, we can also turn it into a pressure cooker, steam it and press it for 30 minutes, then simmer for another 60 minutes.
When the time comes, the soft and boneless red elbow is ready, let's take the elbow out first.
Filter out the spice residue in the soup, then put it in the pot and boil, hook a little starch, cook until the soup is thick, pour it on the elbow, and sprinkle some green onions to decorate it, this soft glutinous boneless, delicious to burst red grilled elbow is ready.
Lu cuisine traditional famous dish red grilled elbow, red color, crisp and tender meat, soft rotten bone, melt in the mouth, like you can also try.
To sum up
1. Do not blanch the pig's elbow first, we must first burn the skin of the elbow, the purpose is to burn off the hair on the skin, and the other is to remove the fishy smell of the skin.
2. We all say that the show is delicious, this dish has a high appearance, and coloring is a key step. Then it takes a long time to cook to ensure that the meat is soft and rotten.