Ham stewed elbow

Overview

Excerpt from the original text: Jia Lian picked two plates of delicacies from the table and put them on the porridge for himself to eat. Sister Feng said again: "Mom can't chew that, but it hurts his teeth." Yin Xiang Ping'er said: "When I got up early, I said that bowl of ham stewed elbow was very bad and was just for my mother to eat. Why didn't you take it and ask them to heat it up?" Then he said: Mom, please try the Huiquan wine your son brought. (Chapter 16) To be honest, with this ham, apart from the instant ham cooked meat products, we really can’t find authentic ham here, so I used the all-purpose Taobao to buy the famous Nuodeng ham mentioned in "A Bite of China". After waiting for 5 or 6 days, it finally arrived. It was very fresh and fragrant, and the right fat and thin. It is perfect for cooking with elbow! Ham stewed elbow is a famous dish in the Qing Dynasty. It is still popular in Zhenjiang and Yangzhou today. I chose a recipe and followed it. The finished dish was very good, the combination of meat and vegetables was suitable, and the taste was quite delicious. My husband praised me a lot. Well, I feel a sense of accomplishment. Come on!

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• chicken essence
• clear soup
• cooking wine
• ham
• onion and ginger
• pork knuckle
• shiitake mushrooms
• water starch
• winter bamboo shoots
• sesame oil

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Clean the pork elbow, blanch it thoroughly, add a little cooking wine, add onions and ginger and cook, remove the bones, and slice the elbow meat

   

3. 3 Wash the mushrooms and let them grow, wash and slice the winter bamboo shoots, and slice the ham for later use

   

4. 4 Remove the stems of the shiitake mushrooms, add thin slices of ham and elbow slices to the shiitake mushrooms and sliced winter bamboo shoots

   

5. 5 Let the elbow stew soup cool, remove the floating oil, filter and pour it into a deep plate, without covering the coded ingredients

   

6. 6 Steam over high heat for 20 minutes, then turn to medium heat and steam the ingredients until crispy

   

7. 7 Decant the soup

   

8. 8 Season the pot, add chicken essence, sesame oil, bell peppers and diced carrots, and thicken the gravy

   

9. 9 Pour the prepared soup back onto the steamed ingredients