[Beijing] pickled elbow-You Are Foodie

By Marguerite
51

[Beijing] pickled elbow

QIANZI is the most authentic flavor of Beijing people. It's not their own.It's not difficult to do this. Remove the bone from the pig's front elbow. The bone can be boiled in soup. Scrape the hair on the skin, and then put it directly into the soup to stew slowly.Why do you want sauce elbow?Because the traditional sauce elbow needs to put a small bowl of yellow sauce soup into the pot, so the elbow has the smell of sauce.Now there are many kinds of spices. You can choose what you like. For example, my sauce elbow will put two pieces of Beijing Rose fermented milk and scoop up half a bowl of fermented milk into the soup. In this way, the elbow skin from the sauce is bright and red, and the taste of fermented bean curd is like nothing, which is particularly delicious.The so-called old soup is also simple, that is, the last meal of soy sauce soup is reserved for this meal, and this meal is reserved for the next meal. After such repetition, there is always some old soup in it. But every time we have to add new soup and new ingredients. If you can't fish out the spices in the old soup, it's up to you. If you reuse them in a short time, put them in the refrigerator for cold storage; If you reuse it for a long time, put it in the refrigerator for freezing.The taste of sliced garlic is cool, but it tastes bad when dipped in vinegar. Cool elbows are enjoyable and not greasy, especially fat ones. The more you eat, the more fragrant you will be.

Main Ingredients

pork shoulder Two

Auxiliary Ingredients

ginger a block
chinese cinnamon A small piece
Sichuan Pepper A pinch
Octagon Two
salt A moderate amount of
Sufu soup appropriate amount
Rose sufu Two pieces
The soy sauce A moderate amount of
clean water appropriate amount
Old soup A bowl

The seasoning of sauce elbow can be adjusted as you like. The sauce should be thicker and wider; Soaked in the soup, the pickled elbows can absorb enough flavor, and then put them into the fresh-keeping bag. In this way, the cut elbows are even fat and thin with skin.

Step 1 . Two elbows for the merchant to help remove the bones and keep them for soup

Step 2 . Scrape the small hairs on the elbow skin with a knife, and then clean it

Step 3 . The old soup is taken out from the freezer of the refrigerator and thawed. Because it is rich in collagen, it is always in a solidified state

Step 4 . Pour the old soup into the pot and melt over high heat

Step 5 . Pour an appropriate amount of clean water and put the seasoning mentioned in the material into the pot

Step 6 . Put two elbows directly into the soup. After boiling, skim off the foam, turn the heat down, cover the lid, and stew slowly. You can turn your body over twice in the middle, so as to enjoy the flavor comprehensively

Step 7 . Until you can easily pierce the thickest part of the elbow with chopsticks, turn off the fire, and soak the elbow in the soup for twoorthree hours

Step 8 . After the elbows are taken out, put them into the fresh-keeping bag, make them into a ball by hand, tighten the mouth of the bag, put them into the refrigerator for cold storage, and then eat them after cooling and shaping

Step 9 . Pour the rest of the soup into a large bowl, cool it, put it into the refrigerator for freezing and preservation, and then take it out for reuse at the next sauce. It is called old soup

Step 10 . Take out the frozen elbow

Step 11 . It can be eaten directly after slicing. The tendons are smooth, the meat tastes delicious, fat but not greasy, thin but not firewood. It tastes delicious. Serve wine or roll pancakes

Step 12 . Every Spring Festival, this is a must for mom

Step 13 . With skin and meat, it tastes delicious

Step 14 . Try one quickly

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