Lees elbow

Method of making ice lees

Raw materials for making lees and elbows:

Pig elbow (with skin and bone) 750g, soy sauce 16g, rock sugar 50g, Shaojiu 20g, scallion, ginger 20g, pepper oil 15g, clear soup proper amount, peanut oil 2500g.

Manufacturing steps of lees elbow:

Grill the elbow on the fire with a fork until the skin is scorched. Soak it in warm water. Scrape the scorched skin with a knife. Split it along the bone with a knife until it is exposed. Put it into a soup pot and cook it until it is six years old. Dry the oil slick on the elbow skin with a clean cloth while it is hot. Smear it with sugar and dry it in the air. Deep fry it in a 80% hot (about 200 ℃) oil pan until it is slightly red. Remove the wrinkles from the skin and remove them with a knife Cut the bone into walnut shaped pieces (the depth is 2 / 3 of the meat) from the inside of the meat, take a large bowl, put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shaojiu, clear soup, scallion, ginger, steam until crisp, take out, buckle into the plate, put the juice into the pot, add clear soup, thicken with wet powder, add pepper oil, and pour on the elbow.

The characteristics of the lees are as follows

The color is red and bright, the meat is fragrant and crisp.

Lees elbow

Bingzao elbow is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The color is red and bright, the meat is fragrant and crisp. The method is exquisite, delicious and nutritious.

First, roast the elbow on the fire with a fork until the skin is scorched, then soak it in warm water). Scrape the scorched skin with a knife, split it along the bone with a knife until it is exposed, put it into a soup pot, cook it until it is six years old and take it out. While it is hot, dry the oil slick on the elbow skin with a clean cloth, smear it with sugar color, dry it in the air, and deep fry it in an oil pot with 80% heat (about 200 ℃) until it is slightly red. When the skin is wrinkled, remove it and pick it with a knife Remove the bone, cut the meat into walnut shaped pieces (2 / 3 of the meat depth); take a large bowl, put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shaojiu, clear soup, scallion, ginger, steam until crisp, take out, buckle into the plate, put the juice into the pot, add clear soup, thicken with wet powder, add pepper oil, and pour on the elbow.

introduce

Dish name: ice lees elbow, ice lees elbow

Cuisine: Shandong cuisine

Features: bright red color, strong meat flavor, crisp texture

Recently, I often eat some more authentic home dishes, such as ice lees elbow. Many people like to eat ice lees elbow, which is nutritious, delicious and simple. It's very simple for people who can cook. Although the method of this dish is relatively simple, people often ask how to make the lees elbow and how to make the lees elbow, Prepare the main ingredients, ingredients and oil salt sauce tea. If you want to make this ice lees elbow, just look at the following method. The chef teaches you how to eat. The ice lees elbow made according to the following recipe can be taken out for lunch. It's also a good dish that office workers can choose to bring for lunch. It's absolutely economical to make ice lees elbow by themselves. I love to help you make delicious dishes.

Cooking course

Ingredient: pig elbow (with skin and bone) 750g.

Seasoning: 16 g soy sauce, 50 g rock sugar, 20 g Shaojiu, 20 g scallion, 20 g ginger slices, 15 g pepper oil, proper amount of clear soup, 2500 g peanut oil.

Production method:

1. Grill the elbow on the fire with a fork until the skin is scorched. Soak it in warm water. Scrape off the scorched skin with a knife, split it along the bone with a knife until it is exposed. Put it into a soup pot and cook it until it is ripe;

2. Dry the oil slick on the surface of the elbow skin with a clean cloth while it is hot, put it on the sugar color, dry it in the air, deep fry it in an oil pan with 80% heat (about 200 ℃) until it is slightly red, remove the wrinkled skin of the meat into bubbles, remove the bone with a knife, and cut it into walnut shaped pieces from the inside of the meat (the depth is 2 / 3 of the meat);

3. Take a large bowl, put the elbow skin down into the bowl, then add rock sugar, soy sauce, Shaojiu, clear soup, scallion, ginger, steam until crisp, take out, buckle into the plate, put the juice into the pot, add clear soup, thicken with wet powder, add pepper oil, and pour on the elbow.

Longitude: 104.06573486

Latitude: 30.65946198