After eating elbows for so many years, it is delicious and enjoyable, no fishy smell, and not greasy at all

 

Today I want to share with you a different approach to elbows, which is very simple, the elbow meat out of the pot is more Q elastic and chewy, the most important thing is that there is no fishy smell, and it is not greasy at all, and a big elbow is not enough to eat at a time.

【Elbow Flower】

1. Ingredients: 1 elbow, 2 pieces of ginger, 1 green onion, a little chives, a little coriander, 1 piece of cinnamon, 2 bay leaves, 2 star anise, a little dried chili, 1 tablespoon of edible alkali, 2 tablespoons of homemade chili oil, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, 2 tablespoons of aged vinegar, an appropriate amount of cooking wine, an appropriate amount of salt, a little chicken essence, and a little sesame oil.

Second, the practice of elbow flowers:

1. Prepare all the ingredients, buy the elbows home, and wash them. Heat the pot first, then place the elbow side down and directly into the pot. Searing the skin of the elbow next to each other will not only clean the remaining hair on the surface of the skin, but also better remove the fishy smell of the pork. Rotate the elbow and keep burning until the skin on the surface of the elbow is browned.

2. Put the baked elbow out and put it in a basin, add warm water that has not passed the elbow, then add 1 tablespoon of edible alkali, stir well, and set aside to soak for half an hour. When the time is up, take out the elbow and scrape the skin of the elbow with a knife. Put the elbows into the pot, add enough water, cut the ginger slices, green onions, and add an appropriate amount of cooking wine to remove the smell. Bring the water to a boil over high heat, and continue to cook for another 5 minutes, boiling the blood from the pork knuckle as much as possible. Skim off the foam from the pot first, then remove it and rinse it with water.

3. Clean the saucepan, put the cleaned elbows into the saucepan, and add enough water. Cut some ginger slices and green onions and put them in, then put in 2 star anise, 1 cinnamon, 2 bay leaves, and dried chili peppers into sections, and put them in the pot together. Then add an appropriate amount of cooking wine, 2 tablespoons of light soy sauce, a little dark soy sauce to color, and stir well. Cover and bring to a boil over high heat, then reduce to low heat and continue to simmer for 1 and a half hours. When the time is up, remove the lid, add an appropriate amount of salt, stir well, and continue to simmer for another 10 minutes. Our elbows have been stewed very soft, so take them out and put them on a plate to cool for later use.

4. When the elbow is so cold that it is not hot, use a knife to make a cut on the elbow to separate the meat and remove the bones inside. Prepare the plastic wrap, put the rib-off meat on top of the plastic wrap, and wrap the elbow meat tightly with plastic wrap. When rolling, try to keep the thickness the same, so that when you cut it out later, the elbow flower will look more uniform and beautiful. Tie it tightly with a rope, and now the weather is relatively cold, so you can directly let it cool at room temperature for more than 5 hours.

5. We mix a sauce, take a bowl, put 1 spoon of light soy sauce, 2 spoons of aged vinegar, 1 spoon of salt, 1 spoon of chicken essence, a few drops of sesame oil, 2 spoons of homemade chili oil, cut some chopped green onions, coriander segments, put them in a bowl, stir well, our sauce is ready, put aside for later use.

6. The elbow flower is set, we take it out, cut it into thin slices with a knife and put it on a plate. Eat the sliced elbow flowers with the seasoned sauce, spicy and delicious, one by one, and stop. The delicious and nutritious elbow flower is really a great delicious dish to go with wine and rice.