German cuisine - roast elbow

German cuisine - roast elbow

Introduction:

"For the first time, I think the only failure is that the time is a little short. A little longer, the skin of the elbow will be more crispy. It's my first time to publish a recipe in the world of delicious food. I'm sorry!! Compared with the recipes of the predecessors, it's quite inferior

Production steps:

Step 1: slice potatoes

Step 2: 2 onions

Step 3: cut into large pieces

Step 4: all German spices

Step 5: Spice family photo, forget to shoot beer, red champagne and brandy

Step 6: 2 elbows pickled yesterday. I forgot to arrange the process. Fill in water and cook for about one and a half hours until crisp. It's easy to poke with chopsticks

Step 7: keep cooking. I like to cook my elbows until they are very rotten. I've missed the steps. Let's talk about it here. When pickling, I used some special German spices of roast pork, salt, red champagne, brandy, onion, celery, cloves, and put a few on the elbow. Pickled for more than 3 hours, I stayed overnight. When cooking, add soy sauce, soy sauce, star anise. Cold water beyond the elbow, a whole onion, garlic and a little beer.

Step 8: after boiling, take out the controlled dry water. Prick some small holes with a fork and apply a little honey.

Step 9: put tin foil on the bottom of the baking plate, pad potato chips, and then put the cooked elbow on it. It's in the oven. Preheat the oven at 225 degrees and put it on and off. During the baking process, observe the elbows, pour beer and brush honey from time to time, so that the elbows can be crisp

Step 10: open the oven from time to time to see if the temperature is just right, and cover the place with tinfoil

Step 11: the only deficiency of the finished product is that the skin is not crisp enough. It is estimated that the cooking time is longer and the baking time is shorter. And the meat was broken with my fork, not the whole elbow. It's not good, but it's delicious.

Materials required:

Pig elbow: 2

Potatoes: 4

Onion: 2

Garlic: 5 petals

Celery: a little

Red Champagne: a little

Brandy: a little

Soy sauce: right amount

Honey: right amount

Beer: moderate

Old style: moderate

German spices: several bottles

Clove: how many

Chinese prickly ash: how many

Star anise: one

Note: if the curing time is long enough and you like to eat crispy and hard elbow skin, you can wrap tin foil and bake in the oven for 2 hours after curing. This is a German chef's prescription, but I made a little improvement, although it is not authentic, it is still delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: slightly spicy