Hello friends, I am BMW car Xiangman Road 996. Today I would like to share a hard dish with friends - grilled elbows. Cooking tips are shared below:
Ingredients: 2000 g of bone-boned pork knuckles.
Seasoning: 100 grams of peanut oil, 4 star anise, 40 peppercorns, 3 green onions, 3 slices of ginger, 2 pieces of dried orange peel, minced shallots, ginger, garlic, chili pepper, salt, thirteen spices, monosodium glutamate, sesame oil, rock sugar, cooking wine, balsamic vinegar, soy sauce, oyster sauce, sweet noodle sauce to taste.
1: Dry water droplets with a dry rag of pork knuckle, burn the fluff clean with a gas stove, wash and drain the water.
2: Add 2 star anise, 20 peppercorns, green onion, ginger slices, cooking wine in the wok water, bring to a boil over high heat, skim off the foam and set aside.
3, "slippery pot" after the pot add cold peanut oil to 50% heat, under the onion ginger garlic minced, pepper festival, star anise, peppercorns, orange peel, fine salt, rock sugar, cooking wine, balsamic vinegar, soy sauce, dark soy sauce, oyster sauce, sweet noodle sauce stir-fry, add broth, under the pork knuckle high heat, turn the heat to a small heat for 3 hours.
4. During the slow simmering process, you need to shake the frying pan from time to time to avoid elbow sticking.
5. When the stew is nearing the end, you can use chopsticks to check the hardness of the elbow, and the elbow is soft and rotten, and the elbow is fished out and put into the dish.
6, use a colander to fish out all the impurities such as spices in the soup, add MONOS glutamate, sesame oil and sesame oil after collecting the juice on high heat and pour it on the elbow, sprinkle coriander or chives garnish, and make the elbow.
Notes:
1, onion, ginger and garlic minced before the "slippery pot" process can not be omitted, slippery pot can effectively avoid elbow skin and pot adhesion;
2. After the elbow is boiled on fire, it must be simmered on a small fire to ensure that the meat of the elbow is soft and does not break the skin;
3. Although the wok has been "sliding", the elbow stew process must be supervised the whole time to avoid adhesion of the elbow skin.
What do you think of this soft and delicious "elbow"? Isn't it an appetite? Welcome to the comments section for advice and comments.
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