Spicy Salt and wine

Spicy Salt and wine

Raw materials for making wine flavored pepper and salt elbows:

Auxiliary materials: 2kg vegetable oil (actual consumption is about 50g), 15g cooking wine and soy sauce, 5g prickly ash and big sauce, 7g salt, 10g prickly ash salt, a little sugar, 2.5kg chicken soup

Making steps of wine flavored pepper and salt elbow:

1) After boiling the pork elbows in a boiling water pan, take them out and soak them in cold water to clean the dirty hair;

2) Put a layer of sugar on the skin and put it in the basin;

3) Add cooking wine, soy sauce, Chinese prickly ash, large ingredients and salt, steam in the drawer for about 2 hours, take out the elbows and control the moisture;

4) Heat the vegetable oil to 80% with a frying spoon, then put it into the elbow. When the skin is crisp, remove the oil, cut it into strips and put it on the plate. Dish the pepper salt with the elbow.

Spicy Salt and wine

Jiuxiang jiaoyangouzi is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. This dish is crisp on the outside and tender in the inside. It tastes salty and fresh, golden in color, mellow and juicy in taste, crisp but not broken, fat but not greasy. It's a well-known delicacy. Pork elbow as the main material, with pepper, large material, cooking wine, cooked in chicken soup to form a delicious.

Ingredients needed

Basic material 1 pig elbow (about 1.5kg)

Auxiliary materials: 2kg vegetable oil (actual consumption is about 50g), 15g cooking wine and soy sauce, 5g prickly ash and big sauce, 7g salt, 10g prickly ash salt, a little sugar, 2.5kg chicken soup

Reasons for recommendation

The wine is fragrant with pepper and salt, the color is golden, the taste is mellow, the juice is thick, fat but not greasy, delicious and delicious. The front elbow, also known as the front hoof arm, has thick skin, many tendons, heavy gum, and lean meat. It is often cooked with skin, fat but not greasy. It is suitable to cook, grill, sauce, stew, brine, soup, etc. Such as braised pork elbow, braised pork elbow, braised pork elbow. The back elbow, also known as the back hoof, has more connective tissue than the front elbow. Its skin is old and tough, and its quality is worse than that of the front elbow. People in Beijing have the habit of eating pickled elbows on New Year's day, so the supply of pickled elbows falls short of demand on New Year's day. We have opened a special supply channel for fresh meat from green breeding base, and developed and launched beef ear, chicken treasure, chicken heart and other products for young people's taste, with delicate fragrance and pure taste.

Manufacturing materials

Main ingredients: 1 pig elbow (about 1.5kg)

Accessories: the same as above

Steps:

1. After boiling the pork elbows in a boiling water pan, take them out and soak them in cold water to clean the dirty hair;

2. Put a layer of sugar on the skin and put it in the basin;

3. Add cooking wine, soy sauce, Chinese prickly ash, large ingredients and salt, steam in the drawer for about 2 hours, take out the elbows and control the moisture;

4. Heat the vegetable oil to 80% with a frying spoon, then put it into the elbow. When the skin is crisp, remove the oil, cut it into strips and put it on the plate. Dish the pepper salt with the elbow.

Salad

For all kinds of elbows, it is always thought that this kind of cold mix is the most gorgeous one. It is not only because of the complicated process, but also because of the unique flavor. If you want to eat the soft and hot stewed elbows in winter, the best thing in summer is to have a plate of fragrant but not greasy, cool but not lack of nutrition.

nutritive value

Elbow: protein and glia are relatively high, eat with meat and vegetables to maintain nutritional balance.

The wine is fragrant with pepper and salt, the color is golden, the taste is mellow, the juice is thick, crisp but not broken, fat but not greasy, delicious and delicious.

Longitude: 104.06573486

Latitude: 30.65946198