Corn braised elbow
Overview
The corn is soaked with the aroma of the meat, not to mention how fragrant it tastes. This meat is so stewed that it perfectly explains the adjective "Q". It feels so good when it springs to your teeth. Fat but not greasy, thin but not fat.
Tags
Ingredients
Steps
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Wash and debone the elbow, cut into pieces, soak in water, and then wash
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Cut the green onions into large sections, cut the ginger into slices, and tie the coriander into knots. You can do it without the coriander, just to borrow the flavor.
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Add the ginger to the pot first, fry over low heat for 15 seconds, then add onion and coriander, continue to sauté over low heat
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Pick out the green onions, ginger and coriander and put them into the inner pot of the electric pressure cooker, laying them on the bottom
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Add the elbow meat and stir-fry over high heat. Because it has been soaked, water will seep out. Keep the heat high
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Stir-fry the meat until the water is reduced, add cooking wine, light soy sauce, dark soy sauce, thirteen spices, oyster sauce, fermented bean curd, sugar, stir-fry evenly and add beer
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Pour into the electric pressure cooker and press the stew button. You don’t need an electric pressure cooker. Don’t pick out the onions, ginger and coriander. Cover and simmer over low heat for 50 minutes
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Young corn, cut into small pieces
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When the time is up, deflate the electric pressure cooker. Pick out the onions, ginger, coriander, and small peppers, pour them into the wok over high heat to collect the juice, and add the corn cubes to collect the juice while the corn cubes mature and absorb the juice. The soup will be thick and red in color.
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Take it out of the pot and put it on a plate, and you can eat it.
