Harbin smoked elbow flower

Harbin smoked elbow flower belongs to smoked dishes. Mainly put the cooked pork elbow flowers in a single row in a smoking drawer, and put them into a smoking pot or a smoking stove for smoking. Harbin smoked elbow flower smoked evenly, brown, not peeling, deep into the meat, salty and moderate. The practice of smoking elbow flowers in Harbin: raw material formula: the standard for preparing soup stock is: 10 kg of clear water, 10 kg of granular salt, 4 kg of soy sauce (original juice) and 50 g of monosodium glutamate (the concentration of soup is about 15 degrees Bomei, the color is as light as soy sauce, and the taste is light with salt); 400g of Zanthoxylum bungeanum, 400g of aniseed and 200g of cinnamon (these three seasonings are put into a white cloth bag together, and changed every 10 times), 250g of fresh ginger (shredded), 150g of green onion (cut into pieces) and 150g of garlic (peeled), which are also put into a white cloth bag, and fresh ginger is changed every 5 times. After the soup stock is prepared, put it in the pot and heat it. Production method (raw material is pig elbow): 1. Boning: remove all the bones of pig elbow. 2. Washing: Scrape the blood dirt and sludge attached to the pork. Wash it in clean water. 3. Bundle: Tie each elbow with a fine white cotton rope, with the skin outside. 4. Cooked: Cook the bundled pork elbow flowers in the old soup at 100℃. Always remove the grease and blood foam from the soup when cooking. After the meat is cooked, the temperature of the soup should be kept at about 90℃. In the process of cooking, it is necessary to turn it up and down twice to make it cooked evenly. After cooking for 2 hours, remove the meat when it is cooked and rotten, control the soup, and cool slightly to remove the thread. 5. Fumigation: Put the cooked pork elbow flower in a smoking drawer in a single row and put it into a smoking pot or stove. The smoke source is prepared by mixing 1.5 kilograms of white sugar (brown sugar, syrup and earth sugar) and 500 grams of sawdust, putting them in a smoking pot and burning the bottom of the pot with fire, burning the mixture of sawdust and sugar to make them smoke, and smoking them on the cooked pork elbow flowers to make the outer layer dry and discolor. Smoked for 20 minutes and taken out to obtain the finished product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)