There are many opinions about this elbow, among which Su Dongpo's elbow is the most classic, and this dish has also become an indispensable delicacy at large and small banquets. However, what I want to share with you is that you haven't finished tasting it, because it's a vinegar-roasted elbow handed down from my mother.
Vinegar-roasted elbow is a combination of beauty and delicacy. Sweet and sour, fat but not greasy, it is an indispensable dish for the Spring Festival banquet! The elbow itself is very valuable, with many tendons and heavy glue. You can also eat it once every three to five times to relieve hunger and nourish your health. For girls, it is more beauty beauty to make up collagen.
This vinegar-roasted elbow is red and bright in color, beautiful and atmospheric in shape, soft and rotten, sweet and sour, sticky and greasy, fat but not greasy, thin but not firewood, mellow and delicious, and unique in flavor. Don't look at regret.
This dish is also our guest's specialty. Everyone who has tasted this dish strongly suggests that the recipes be published one after another. Today, I would like to dedicate this secret recipe handed down by my mother. Let's collect it in person. It's definitely worth a try. You'll fall madly in love with this dish. I know that the Spring Festival dinner will shine, and the whole family loves it!
Vinegar roast elbow raw materials: a pig elbow; Two shallots; There are many ginger pieces; A small amount of old rock sugar; A small amount of soy sauce; Take a small amount of soy sauce; 2 spoonfuls of vinegar; Practice;
The first step is to prepare the materials. Put the pig's elbow into the basin, then put it into the food cleaner, select "meat food" and click to start cleaning the pig's elbow. Then put the ginger slices and shallots into a small pot, select the "fruits and vegetables" cleaner, and click to start cleaning the fruits and vegetables. Cut the onion into 3-inch sections, cut the elbow into pieces and slice the ginger.
Step 2: put a proper amount of cooking oil into the pot, add a small amount of pepper after boiling, stir-fry the fragrance and filter out the pepper. Stir-fry the elbow in the pot. Stir-fry until the meat fades and shrinks, shovel the meat and leave oil in the pan. Stir-fry the old rock sugar in the remaining oil. Stir-fry until the sugar melts and turns into bright red juice. Then put the elbow in the old rock sugar solution and stir fry.
Step three, until each piece of meat is stained with sugar solution and turns bright red. Add ginger slices. Add appropriate amount of boiling water, and the water level line shall be subject to elbow swallowing. Add appropriate amount of soy sauce, appropriate amount of soy sauce, 2 spoonfuls of vinegar. The fire is boiling. Turn to medium heat and bake for a while, add onion knots and burn again. Cover the pot. In case the water stops burning quickly. Shovel the bottom pan from time to time to avoid sticking to the pan. The water is slowly burned by the pot, and oil appears in the pot. It is necessary to speed up the frequency of turning the pot.
Step 4, add a small amount of monosodium glutamate chicken essence and a small amount of salt, stir-fry evenly, and take out the pot. The vinegar-roasted elbow is soft and delicious, fat but not greasy. I ate five empty mouthfuls and the whole family liked them very much. It's very simple. Please have a look. Sugar color is to make elbows look more beautiful and generous. Remember to simmer the whole process when coloring to prevent the sugar from burning, otherwise it will damage the overall taste.