Grilled elbow is a traditional dish in Northeast cuisine, which is loved by diners for its crispy meat and delicious taste. If you want to make a rotten and delicious grilled elbow, you need to master some skills and precautions.
First of all, choosing fresh pork knuckle is key. Fresh pork knuckle is plump, thin and tender, and the grilled knuckle taste is better. If the pork knuckle is not fresh, the meat will become stiff and affect the taste.
Secondly, when handling pork knuckles, the hair on the skin should be scraped clean, the dirt and impurities on the pork knuckles should be scraped with a knife, and then rinsed with clean water. This ensures the hygiene and taste of the pork knuckle.
Next, when boiling pork knuckles, boil the water over high heat, add an appropriate amount of cooking wine and ginger slices, and put the pork knuckles into the pot and cook until they are seven or eight ripe. During the cooking process, keep skimming off the foam to keep the soup clear.
Then, remove the boiled pork knuckle, rinse it with cold water, drain and set aside. This step is to make the skin of the pork knuckle firmer and taste better.
Next, heat the pot, add an appropriate amount of oil, add green onions, ginger and garlic and stir-fry until fragrant, and then add an appropriate amount of bean paste to stir-fry the red oil. This will add a layering of the flavor of the elbow.
Finally, put the boiled pork knuckle into the pot, add an appropriate amount of water, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt and other seasonings, and simmer over low heat for about an hour until the pork knuckle becomes crispy and flavorful.
During the simmering process, pay attention to the consistency of the soup, and if the soup is too thin, you can add some water starch to thicken it. At the same time, it is also necessary to pay attention to the control of the heat to avoid the soup from being dried or burned.
When the pork knuckle is stewed until crispy and flavorful, it can be removed from the pan and served on a plate. The pork knuckle can be placed face down when serving, which will make the skin firmer and more elastic.
In addition, there are some precautions to be paid attention to in the process of making the chop elbow. First of all, don't cook the pork knuckle too badly, otherwise it will affect the taste. Secondly, keep turning the pork knuckle when simmering to avoid sticking to the pan or burning. Finally, make sure that the plates are clean and hygienic when serving to avoid contaminating the food.
In short, if you want to make a rotten and delicious grilled elbow, you need to master some skills and precautions. As long as you follow the correct steps, you will be able to make a delicious rib cut.