This is the best way to eat elbows, soft and delicious, not greasy to eat every day, too fragrant Chinese New Year's Eve meal|Braised elbow is soft and delicious, full of fragrance Today's hard dishes are ruddy in color, fat but not greasy, simple ingredients, homely methods, and the first choice for the finale of Chinese New Year's Eve. 
On a cold winter night,A steaming cauldron stew becomes the warm center of the family table。We prepare our food the old-fashioned way and enjoy the warmth and nourishment that food brings. This sense of happiness comes from thousands of years of traditional customs, often at the end of the year and the beginning of the year, people use the most simple way to celebrate the family and welcome the new year. Today, we're going to start with classical cooking techniques and explore a dish - braised elbow, a dish from the depths of the kitchen that is full of temperature. Braised elbow, rich in nutrition and unique in taste, is a dish that is loved by the general public. Since ancient times, every festive season,This dish is on the table of every household, the full elbow symbolizes the reunion of the family and the fulfillment of the career. Of course, you should pay attention to the choice of elbows, a real elbow is not only delicious in meat, but also an important element in cooking. 
Pick pork knucklesFirst of all, it is necessary to see that the shape of the elbow is complete, the color is bright, the bone is solid, smooth and elastic, the meat is moderately fat and thin, and the purchased elbow must be washed and set aside. And in the matching of elbows, it is even more exquisite. When matching the cooking seasoning of pork knuckle, we need real green onions, ginger, garlic, fresh cooking wine and long-lasting sweet sugar to cook the ruddy color, fat but not greasy taste we expect. In terms of **,Pork knuckle as a common ingredientIt has a high degree of acceptance to the public, is close to the people, and has strong market liquidity. For thousands of years, folk experience has confirmed the nutritional value of pork knuckle. Pork knuckle is rich in protein and helps to enhance physical functions. At the same time, the minerals and vitamins it contains are also important operating elements required by the human body. Especially in winter, a hot braised elbow can not only warm your stomach, but also warm your heart. Detailed instructions
The first step is to blanch the elbows. Pre-prepare clean pork knuckles, using the top layer of the pork knuckle roasted over fire, this step seeks the burnt aroma of the elbow's appearance. Then put the grilled pork knuckle in cold water, add the green onion, ginger and cooking wine. This process will bring out the impurities in the elbows, making the subsequent cooking more palatable. The second step is to fry the sugarThe sugar should be stir-fried over low heat until the jujube is red。Then add the pork knuckle and fry over low heat until both sides are colored, then add green onions, ginger and garlic and stir-fry well. On the one hand, the addition of sugar color gives the pork knuckle an attractive red and bright color, and on the other hand, by frying it over low heat, the surface of the pork knuckle is slightly charred, which stimulates layers of meat aroma. The third step is stewing. Transfer the sugar elbow and the soup from the sugar pot to the pressure cookerSimmer with the bun, green onion and ginger, cooking wine, fermented bean curd, salt, and dark soy sauce for about an hour. In this step, the main thing is to fully integrate the aroma into the pork knuckle and make it more delicious. 
The last step is to remove from the pot. After the elbow is stewed,Transfer it to a wokCollect the juice. This process aims to reduce the moisture of the soup and increase its richness, making the pork knuckle more soft and flavorful. It may seem like a lot of steps, but each step is actually simple and easy. The key lies in patience and time to make this braised elbow satisfactorily presented. Steaming, ruddy in color, soft and chewy, every bite of pork knuckle is intoxicating. Tips:Ingredients such as green onions, ginger, garlic and so on when frying sugar, should be put in quickly, as much as possible to avoid sugar frying. Also, it should be noted that during the process of simmering in a pressure cooker, the time needs to be adjusted appropriately to ensure that the pork knuckle is soft but not broken. When collecting the juice, remember to keep the heat moderate, otherwise the fish soup will be reduced too much and affect the taste. 
Quoting Tao Yuanming's poem "Picking chrysanthemums under the east fence, leisurely seeing Nanshan", I want to say that being loyal to the ingredients, never forgetting, and pursuing the highest level of cooking is just like picking chrysanthemums under the east fence, although life is dull, but the heart is at ease like poetry. Friends, let us braised elbow accompany you to warm your New Year, so that food brings us not only the enjoyment of taste, but also the beautiful moment of life stay. Food Light Project