Grilled elbow is a classic dish known for its softness and delicious taste. If you want to make a rotten and delicious grilled elbow, you need to master some cooking skills and precautions.
First and foremost, it is crucial to choose fresh elbows. Fresh elbows have elastic flesh, bright color, and no odor. When buying elbows, choose the meat that is full and odorless, so as to ensure that the grilled elbows taste delicious.
Next is the step to deal with the elbow. Rinse the selected elbows with water, put them in a pot and boil with water, skim off the foam, add ginger slices, green onions and cooking wine, turn to low heat and cook until the chopsticks can be easily inserted into the meat, remove and cool. The purpose of this step is to make the elbow soft and easy to debon.
While the elbows are cooling, the dressing can be prepared. Cut the green onion into sections, shred the ginger and mince the garlic for later use. At the same time, prepare the stock or water, add salt, light soy sauce, dark soy sauce, sugar, pepper and other seasonings, stir well and set aside. The purpose of this step is to allow the seasoning to blend well with the elbow to enhance the taste and flavor.
After the elbows have cooled, remove the bones, taking care to keep the meat intact. Place the bone-down elbow on a plate and make a few cuts on the meat with a knife to better absorb the flavor. Then, pour the previously prepared seasoning evenly over the elbow and marinate for a while to better absorb the flavor of the seasoning.
This is followed by the steaming process. Put the marinated elbow into the steamer and steam it over medium-low heat for about 1 hour until the meat is soft and fragrant. During the steaming process, the elbow should be turned over at the right time to ensure that both sides can be evenly heated, and at the same time, it is also necessary to pay attention to the heat to avoid the meat becoming hard or steaming due to excessive heat.
Finally, there is the plating and pouring step. Remove the steamed elbows, put them on a plate with the skin side up, pour over the sauce prepared earlier, sprinkle with chopped green onions and chopped coriander, and serve. The purpose of this step is to make the appearance of the elbow more aesthetically pleasing and increase the appetite.
There are a few things to keep in mind during the cooking process. First of all, when cooking elbows, you should control the heat well, and cook it slowly over low heat to avoid too much heat and cause the meat to become hard or rotten. Secondly, during the steaming process, it is necessary to turn the dough at the right time to ensure that both sides can be heated evenly. In addition, the flavor of the sauce should be moderate, not too salty or too light, in line with personal taste. Finally, the soft and delicious texture of the elbow is the key to judging the quality of the dish, so pay attention to the cooking time and the control of the heat.
In short, if you want to make rotten and delicious grilled elbows, you need to master the skills and precautions such as material selection, cooking, pickling, steaming and plating. Through continuous practice and exploration, I believe you will be able to make a delicious and delicious rib cut.