Health benefits
Cinnamon: warm
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Pig elbow ( 1 ) | Salad oil ( 2 tablespoons ) |
Salt ( 1 spoon ) | Rock sugar ( 3 spoons ) |
Chives ( 3-4 roots ) | Garlic ( 6-7 cloves ) |
Dried red chili pepper ( 3-4 pcs ) | Ginger ( piece ) |
Large Ingredients ( 3-4 capsules ) | Cinnamon ( 1 piece ) |
Zanthoxylum bungeanum ( 1 pinch ) | Light soy sauce ( 1 spoon ) |
Dark soy sauce ( 1 spoon ) | Oil consumption ( 1 spoon ) |
Cooking wine ( 0.5 spoon ) | Geranium leaves ( 3-4 pieces ) |
#Hebei cuisine#Braised elbow recipe
1.Prepare materials
2.Clean the elbows and put them into the pot with cold water
3. Blanch the bleeding water
4. Take out the blanched elbows and set aside
5.Cut the green onions into sections, slice the ginger, and smash the garlic.
6.Put oil in the wok, add rock sugar, and stir-fry the sugar color over medium-low heat.
7. Wait until all the rock sugar melts and turns into brown-red, with brown smoke.Yes, turn off the heat and set aside.
8. Blanch the elbows and put them in the pressure cooker.
9.Put in cold water that is level with your elbows.
10. Add onion, ginger and garlic.
11.Put in the light soy sauce, dark soy sauce, oyster sauce and cooking wine mixture.
12.Add chili, pepper, aniseed, cinnamon, etc.
13.Put in salt.
14.Pour the newly fried sugar water into the pressure cooker.
15. Press the pressure cooker for 45 minutes, or select the tendon function.
16.Place the pressed elbows back into the wok.
17.Everyone, get your juices flowing, this step is about elbow coloring
18.Put away the juice
19. Let’s install and start.
20.Finished product picture
Tips
1.The elbows should be fried in cold water, so that the meat will not Harden and tighten.
2.Use a pressure cooker for about 45 minutes.If you don’t have a pressure cooker, you can also simmer it on the stove over medium-low heat for about two hours.I chose the pressure cooker for speed.
3.After pressing the elbows in the pressure cooker, put them on the stove over high heat to collect the juice, so that the elbows will be better colored and the color will be more beautiful.
4.It is best to soak the prepared elbows in the soup to make them more delicious.
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