Lucky Fortune and Treasure-lucky Elbow

Name: Lucky Fortune and Treasure-lucky Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork elbow; 1 catty Shanghai Green; Some Hair dish; Some Green onions; Some Tsaoko; Some star anise; Some Bay leaf; Some Cinnamon; Some Tangerine peel; Some salt; Some crystal sugar; Some Soy sauce

by The heart of the piano and the courage of the sword

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pork knuckles, knuckles, etc., occupy a very important position in the New Year dishes. In Cantonese cuisine, you can get rich, get rich, get rich, and so on. They are all made with trotters or elbows and fat vegetables. So every Spring Festival, the price of this stuff is increased, and it takes about 100 to buy a pair of elbows. yuan. However, it is still far from the Spring Festival, I don't have to be so expensive to make this lucky elbow, hehe. This dish mainly uses elbows, as well as Fa Cai, Fa Cai Fa Cai Fa Cai, haha, the Chinese language is really interesting. "

Lucky Fortune and Treasure-lucky Elbow

1. Ingredients: elbow.

Lucky Fortune and Treasure-lucky Elbow recipe

2. Ingredients: Shanghai Green Wash.

3. Soak the hair dish.

4. Put the elbows in a pot, add cold water to a boil, and cook for a while.

5. The spices are ready.

6. Put the blanched elbow into a casserole, add water, spices, salt, light soy sauce, dark soy sauce, rock sugar, etc., bring to a boil, simmer for 2 hours.

7. When stewing the elbows, blanch the Shanghai greens and set aside.

8. The hair dish is also blanched and ready to use.

9. Put the Shanghai green on the plate, then use carrots to carve a few ingots, copper coins as plate decorations, and cucumbers.

10. Put the blanched fermented vegetables in the middle of the plate.

11. After the elbows are simmered, the heat will thicken the juice.

12. Take the elbow out of the casserole and serve it on a plate, and then drizzle with the soup.

Tips:
1. The elbows must be blanched with cold water

2. Add some salt and oil when the vegetables are blanched to make the color look better after they are cooked.

3. Rock sugar should be used for stewing elbows, the color is good.

4. The seasoning can be adjusted while simmering, the advantage is that it is adjusted until you think it is appropriate, ha ha.