People often say, "Nothing can't be solved by a delicious meal. If so, then eat two more meals." Although it is a bit exaggerated, it is true that everyone cannot resist the delicious food. No matter what troubles you encounter in life, food is the best comfort for people. The satisfaction of taste buds can make people feel happy and temporarily forget some worries. Therefore, the saying "Only food and love cannot be let down" was a long time ago, which is enough to show the importance of food to people. Douban elbow is a traditional Sichuan dish . The dish is bright red and bright, and the elbow glutinous rice balls are glutinous, fat but not greasy, slightly spicy and fragrant. Friends who like it will do it together!
Ingredients: pork elbow
Seasonings: rapeseed oil, lard, garlic sprouts, ginger, green onion, aged Pixian beanban , soy sauce, pepper, sugar color, rock sugar, aged vinegar, cooking wine, broth, MSG
Preparation steps:
1. When buying elbows, it is best to let the boss's wife roast the skin. After going home, clean the skin with warm water, then shave the meat and chop it into about three centimeters. After chopping it, clean it, and squeeze out the remaining blood inside.
2. Put the bones in cold water, add some cooking wine, green onion, ginger and a few peppercorns, you can make a bone soup to drink, and then use the soup to make the pork more fragrant.
3. Here I emphasize that you should not blanch the elbows, and you must marinate them and stir-fry them directly. Add some soy sauce, pepper, cooking wine and scallion and ginger, press out the onion and ginger water and grind it repeatedly to taste, and marinate for 20 minutes.
4. Prepare side dishes and seasonings. This season, the best match is purple-skinned garlic seedlings. After the shot is broken, cut the joints with an oblique knife. The most prominent thing about this dish is Douban. Traditional dishes pay great attention to the purity of the ingredients, so you must choose good-quality aged Douban. Nowadays, most areas outside the country can only buy red oil beanban for three months fermentation period, and there is no sauce flavor at all, so it is difficult to eat the original beanban elbow, sauce meat to 1:10.
5. After all is ready, pick out the onion and ginger in the elbow and don’t use it. Heat the pot and pour oil. It is best to add a little lard to add a smooth texture. Over high heat, pour in the elbow and stir-fry. After drying the water, turn to medium heat to continue stir-frying until the elbow is oily and the skin is browned. Take it out first. This step has a great impact on the taste after braised.
6. Heat the oil in the pot to 30% oil temperature, pour in the aged beans over medium heat, and slowly stir-fry to bring out the sauce-flavor and red oil. The oil temperature for fried bean paste must not be higher than 120 degrees, the heat should not be high, and the correct way to stir-fry slowly to achieve a fragrance. Many people from other places say that Douban is not delicious. In fact, there are two main reasons: one is that you don’t buy it well, and the other is that you can’t stir-fry the Douban but it doesn’t taste good, so it definitely tastes bad.
7. After the bean paste is fragrant, pour the elbows in and stir-fry evenly, then add some soy sauce to enhance the aroma, and then add the boiled broth and leave the elbows. If you want to make the burned elbows redder, brighter and more attractive, add a spoonful of braised pork and sugar to it. If you don’t have it at home, use dark soy sauce, add a piece of rock sugar and flavor to improve freshness, and add a little aged vinegar to make the burned elbow softer and more delicious.
8. After boiling the soup, remove the blood foam, then turn to high heat and open the lid and continue to rinse for 10 to 15 minutes. This step is not only important for coloring, but also can quickly release the remaining fishy smell in the elbow, allowing the umami to be well preserved.
9. After ten minutes, cover the pot and turn to low heat and cook for 60 minutes. According to the softness and rot of the elbow, turn to high heat to start to collect the juice. The juice is almost complete. Add some MSG according to personal preferences and season it, then pour in the garlic sprouts, stir-fry evenly, then turn off the heat and start the pot.
A Douban elbow that integrates traditional and family practices, without excessive or complicated ingredients, truly traditional and original. If you like this traditional and delicious Douban elbow, would you like it? Thank you for your attention and share different home-cooked food every day.
