White cut elbow

Overview

The white-cut pork elbow looks light in color, has sauce, and tastes refreshing and not greasy. Let’s start making the boiled elbow~~ This recipe of boiled elbow is not difficult, but many people think that the cooked elbow is not easy to shape and everything will fall apart. Zerui’s mother is here to share a little trick on rolling the boiled elbow tightly. You can easily roll the cooked elbow into a tight shape. If you like it, try this method. It’s very simple. You can do it with just a pair of chopsticks. It’s guaranteed to be successful the first time~~

Tags

• cold dishes
• home cooking
• chinese banquet
• banquet dishes
• angelica dahurica
• cao guo
• chenpi
• cinnamon
• cooking wine
• licorice
• onions
• pork knuckle
• star anise
• ginger
• peppercorns

Ingredients

Steps

1. 1 Go to the market to pick out fresh pork knuckles and ask the chef to remove the bones in the middle. Keep the bones for soup. Don’t waste it. (It is recommended that if you buy a good elbow, it is best to have the bones removed by the master, and the skin can be burned by the master with a spray gun, so that you can clean it up when you go home).

   

2. 2 Required seasonings: cut green onions into sections, break or slice ginger, star anise, cinnamon, peppercorns, bay leaves, and add a small handful of tangerine peel to remove the fishy smell better.

   

3. 3 Put the elbows in a pot under cold water, add green onion slices, ginger slices and cooking wine, bring to a boil over high heat, skim off the foam, blanch and remove.

   

4. 4 Take out the blanched pork knuckles, rinse them with clean water, and check again to see if there are any pig hairs left. Pull them out. I used a stupid method, using tweezers to pull them out one by one. If you have a good method, please share it with me and everyone else.

   

5. 5 Put the cleaned pork elbow into a pressure cooker or soup pot, add various ingredients: ginger slices, green onion segments, star anise, pepper, tangerine peel, cooking wine, and add water until it is slightly higher than the pork elbow.

   

6. 6 Close the lid of the pressure cooker, select the type of pork ribs, the default time is 40 minutes, it is ready when the program is finished, take it out and let it cool after cooking. (If you use a pot, boil it on high heat for 10 minutes, then turn down the heat and cook for 30-40 minutes. The time depends on the size of the pork knuckle. Turn off the heat if it can be easily penetrated with chopsticks).

   

7. 7 Here are the tips for rolling your elbows tightly! Take the zip-keeping bag, put the still warm pork knuckle into the zip-keeping bag, take a pair of chopsticks, use the chopsticks to hold the mouth of the zip-keeping bag and roll it down.

   

8. 8 With the help of chopsticks, roll it all the way down. There will be air at this time. Use a toothpick to prick the fresh-keeping bag and continue to roll it tightly until it is rolled into a cylinder.

   

9. 9 Roll it into a cylinder, roll it tightly, tie it tightly with cotton rope and put it in the refrigerator to keep fresh overnight. This is what it looks like after wrapping it tightly (pictured). (You can take out the chopsticks after rolling them. If the rolls are too tight and cannot be taken out, just wrap them together. Just remove the chopsticks when cutting.)

   

10. 10 Take it out and slice it the next day to enjoy!

    

11. 11 Then prepare a bowl of sauce according to your own taste. My sauce is relatively simple, just minced garlic, sesame oil, light soy sauce, balsamic vinegar, and red oil. Adjust it according to your own taste~~

    

12. 12 Drizzle or dip the meat in the sauce, dip the soft and delicate meat slices in some minced garlic, and it will melt in your mouth, leaving a fragrant aroma on your teeth and cheeks. The rich flavor of the meat and the aroma of garlic will leave you wanting more, and it is not greasy at all. The Mid-Autumn Festival is coming soon, so give it to your family.