Going to Baden-Baden, Germany, is the Christmas of the previous year. It is especially refreshing to drink meat and wash hot springs. Bathe in the bath every day, and there are food and wine within a few steps. I can't forget the giant roast pork knuckle with a knife and a domineering, which is so cool and solid, and exquisite French cuisine, with two extreme pleasures. This time, I will not live up to the preparations for the ingredients for a few weeks. Hereby, I am dedicated to the first part of the kitchen.
There is a lot of pork and elbow in the vertical direction of the bone, so as not to shrink because of the hot skin, it does not look good.
Salt, onion ginger, onion, spice and celery leaves are evenly applied to the pig's elbow at least 24 hours in advance, the perfume is pressed on the pig's elbow with plastic wrap, or the pig's elbow is sealed with a fresh-keeping bag. Into the refrigerator 24-48 hours
Remove the spices from the pig's elbows and put them in a steaming bowl. Wash them slightly with water to avoid too much residual salt.
Steam into the steamer and heat the kettle for 25 minutes. Ordinary 45 minutes or more. Can't be too bad, otherwise it's hard to bake
Steamed into the oven 220 degrees for 30-45 minutes, which can only be based on the habit of your own oven. Foaming starts around 30 minutes, this is normal, be careful not to burn and dry
If the time of roasting is too long, the surface of the pig's elbow is not crisp, and if it is too dry, it can be taken out directly. It can be fried for 2-3 minutes with a pot, which can have the same effect, but be careful. Oil splash
After steaming the pork knuckle, the juice in the steaming bowl should not be dumped. It can be used to burn vegetables or make the sauce. The taste is very delicious. Sauce is very important for pig's elbow, and its characteristic is that it must be sour. Traditionally, Germany is served with sauerkraut and potatoes. If you don't like it, use a sour sauce to greasy the pig's elbow. Domestic students can use the method of sweet and sour, because the juice left after steaming is delicious and salty. Generally, just add the right amount of vinegar and water starch can be used.