Steamed elbow
Overview
In terms of food, there are many ways to eat various ingredients, and different methods have different tastes. Let’s talk about today’s steamed elbow dish. It’s a recipe made in my hometown. Although the braised elbow is delicious, not everyone can make it well. But everyone knows this steamed elbow immediately. It’s just to remove the fishy smell in the early stage and cook it, then add various seasonings and steam it in the pot. It’s that simple
Tags
Ingredients
Steps
-
Scrape the skin off the elbows and wash them. Ingredients for boiled elbow: 580 grams of boneless elbow meat, about 30 Sichuan peppercorns, 2 aniseed, half a piece of ginger, 3 sections of green onion, 2 tablespoons of cooking wine, appropriate amount of salt
-
Pour cold water into a pot, add peppercorns, aniseed, green onions, ginger, and cooking wine and bring to a boil over high heat. Skim off the foam and add salt. Cover with medium-low heat and cook for 35 minutes
-
Turn the elbow over halfway
-
Take out the cooked elbows and let them dry until they are no longer hot
-
cut into thin slices
-
The plate should not be too shallow, otherwise the soup will flow out during steaming
-
Add onions, ginger, garlic, Sichuan pepper powder, soy sauce, cooking wine, a little salt, and a little more pork elbow stock (Tip 1 for this step: use more soy sauce, just a little bit of salt. The final product will be pork elbow meat with a soy sauce flavor, and the salt will only add a little bit of base flavor)
-
Steam in a pot with cold water. Turn off the heat 8 minutes after boiling. Simmer for two minutes, then take out the plate and mix well. (Tip 2: After simmering for a while, the flavor will penetrate into the meat very well)
-
Appreciation of finished product pictures
-
Appreciation of finished product pictures
