Hi @ everyone! I'm Kitten from Kitten Love Kitchen, and I'm back with you today to share life, food and happiness! Today, I'll continue to share with you New Year's Eve dishes, today I bring you a "hot and sour elbow" practice, this is a simple practice, the taste of hot and sour, very appetizing and delicious cold meat dishes, is also a good wine and rice dishes, if you like to eat spicy, you can try it.
Elbow can be said to be a good meat ingredients, not only good nutrition, taste, it also has a lot of practices, like our common braised, stewed, stewed, marinated, in fact, we do not know, elbow can also be cold to eat, and the taste of sour and spicy, soft texture, fat but not greasy, a bite to eat, the meat overflowing, so that people want to eat more and more, never get tired of eating. This is a particularly refreshing dish to eat and drink.
Spicy and sour elbow dish many people think is Hunan cuisine, some say it is Sichuan cuisine and some say it is Guizhou cuisine, but we are not entangled today, anyway, is our Chinese favorite dishes, belongs to what cuisine has not mattered, as long as it is delicious, we like it. Well, a little too much to say, the following or to introduce the production method it!
--[Hot and sour elbow] --
【Production of the main ingredients】: 1 pork elbow
【Cooking seasoning】: 2 Chinese herbs, 1 piece of cinnamon, 1 piece of ginger, 1 green onion, a dozen peppercorns, a few pieces of incense leaves, 1 tablespoon of cooking wine
Seasoning]: 2-3 green and red peppers, 2 green onions, 1 cilantro, 2 spoons of chili noodles, 2 spoons of cumin noodles, 2 spoons of white sesame seeds, 4-5 cloves, 4 spoons of white vinegar, 4 spoons of soy sauce, 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken essence, half a bowl of soup for cooking elbows
--Methods and steps of production--
[Step 1]: First, burn the skin of the pork elbow with fire to remove the residual pig hair, while removing the smell of sweat glands. Soak in water for a while, then scrape off the burnt black skin with a knife and rinse well.
Step 2]: Put the clean elbows in a pot of cold water, add sliced ginger and green onions and cooking wine, and cook for 5 minutes to blanch the blood from the elbows.
Step 3]: After blanching the elbows and rinsing them to remove the blood foam and impurities, re-introduce cold water into the pot, while putting in 2 large ingredients, 1 piece of cinnamon, 1 piece of ginger, 1 large onion, a dozen peppercorns, a few fragrant leaves, 1 tablespoon of cooking wine, boil on high heat and simmer on low heat for 40 minutes to cook the elbows.
Step 4]: After the elbows are cooked, fish them out and let them cool, while using a spoon to hold half a bowl of soup to cool and set aside.
Step 5]: Mince the garlic into a small bowl, cut the green and red peppers into rings, chop the scallions and cilantro, and set aside on a plate.
Step 6]: We put two spoons of chili noodles, 2 spoons of cumin powder, and 1 spoon of white sesame seeds in order into a small bowl of minced garlic, and then pour in hot oil that has been burned until it smokes to excite the aroma of the seasonings, which should be excited twice so that the aroma of the seasonings is also fragrant.
Step 7]: Wait for the seasoning oil to cool slightly, then add the chopped green and red pepper rings, scallions and chopped cilantro in turn. Then add 4 spoons of white vinegar, 4 spoons of soy sauce, 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken essence, and finally put in the cooled soup, stir well to make the seasoning sauce.
[Step 8]: Cut the cooled elbows briefly, into small pieces of almost 2-3 cm or so and put them in a plate.
【Step 9】: Pour the prepared seasoning sauce over the elbows, stir briefly, and marinate for 10 minutes before eating, the taste is quite good.
-- Cooking Tips --
Today and you share the "hot and sour elbow" on the production is complete, the taste of hot and sour fresh aroma, especially to quench your thirst, you see is not the mouth watering out it? This simple and delicious spicy and sour elbow, I believe that you will see the production, but we must pay attention to these few small details when you do it yourself.
(1) elbow we have to burn off the residual hair on the surface with fire, and at the same time can remove the fishy aroma.
(2) elbows should be blanched in cold water, otherwise not only is the taste bad, there will be a heavy fishy residue, and then put in the seasoning stew.
(3) The stewing broth should be left behind in part, and the seasoning sauce made from the original broth tastes better.
(4) Chili noodles and cumin and minced garlic should use high oil temperature to stimulate the aroma, the oil temperature is higher to stimulate the flavor of the seasonings to be fragrant, generally divided into two stimulation.
(5) Seasoning into the elbow after marinating for a while before eating, so as to be particularly tasty.
The above is the practice of "hot and sour elbow" that I have shared with you, I hope it will be helpful to you, and I will share it with you today. I will update you every day with food practices and tips, if you have any comments or suggestions you can interact with me in the comments below, thanks for your support and thanks for your company! We'll see you tomorrow!