Rice Cooker Braised Elbow

Name: Rice Cooker Braised Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs pork hock; 1 Green onions; 1 piece ginger; 1 head garlic; 1 piece Tangerine peel; 4 pcs star anise; 1 pinch pepper; 3 pcs Dried red chili; 1 piece Cinnamon; 5 slices Bay leaf; 4 pcs Amomum; Some salt; Some Soy sauce; Some Cooking Wine; water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today we are going to talk about this, arguably the best food in pigs-elbows. Do not control the front elbows and the back elbows. They have skin, meat, bones and tendons. The braised two are hot for soft and glutinous, and cold for tendons. It is indispensable for men drinking and chatting, and women who want to beautify can also get a lot of collagen from it, and gluttonous children eat it gluttonously.
Everyone has an electric rice cooker, so let's use an electric rice cooker to marinate the elbow, which is very easy. If the elbows are small, you can stew two at a time, and keep them in the refrigerator for three or four meals; if the elbows are large, or with bone stew, one pot will be enough. Of course, it has to be decided according to the capacity of your rice cooker. The seasonings are also very homely, so there is no need to run around and find them.

Rice Cooker Braised Elbow

1. Pork knuckles are deboned from the inside, leaving a tube-shaped knuckle skin and meat;

2. Shave off the hair on the elbow skin and clean it;

3. The seasoning for the braised pork elbow is ready, as can be seen in the above "materials", the amount and variety can be adjusted according to your own preferences;

4. Put the elbow into the inner pot of the rice cooker, select the "soup" program, and the amount of water is subject to the maximum water level of the rice cooker;

5. After the water is boiled, skim the scum, salt, soy sauce, soy sauce, cooking wine, and seasonings are all put into the pot and immersed in the soup, which will help the fragrance penetrate into the elbow meat; cover the lid and wait for the elbow to fill the room. Fragrant!

6. When the time is up, the elbows are cooked. Use chopsticks to poke the thick meaty area to determine if you are satisfied with it. If not, continue to cook for a while;

7. Boiled elbows are best soaked in the soup for a few hours. The soup and aroma can be absorbed enough, and it tastes delicious and does not jam your teeth;

8. Take out the elbows that have been soaked for 4 hours, put them in a fresh-keeping bag, and rotate them a few times to make the elbows firmer in the bag; store in the refrigerator for more than 3 hours, and slice neatly and not broken after cooling;

9. Slice it as you like, you can eat it directly, or it can be processed into popular cold dishes as follows;

10. Cut the elbow into thick strips, drizzle with chili oil, vinegar, and mix with the thick cucumber. It is an appetizing and non-greasy side dish that goes with wine and dinner; especially the pancakes are great!

Tips:
1. The elbow is deboned and then stewed and marinated. It does not occupy the space and tastes good. If you can’t deboning yourself into a cylindrical shape, you can cut it longitudinally. Then, when using a fresh-keeping bag, try to remove it as much as possible. Rotate it into a complete elbow shape, so that the slice is beautiful;
2. Cucumbers, peppers and other dishes with beautiful colors and crisp taste can be used for knuckles. The seasonings are usually light soy sauce, vinegar, chili oil, and coriander.