Secret Dongpo pork elbow
Overview
Dongpo elbow is a dish with a long history. Su Dongpo made it himself and vigorously promoted it, so Dongpo elbow was passed down from generation to generation. This dish is fat but not greasy, has good color, aroma, taste and shape, and is full of aroma. It is a famous dish in the Sichuan cuisine series. The elbow is so delicious when cooked, even friends who usually shake their heads when seeing fat meat can't resist the temptation. The elbow is not greasy at all and dipped in the sauce, it is really delicious. This dish is mainly time-consuming, and it is not difficult to make. Even a novice can know it at a glance.
Tags
Ingredients
Steps
-
Wash the elbows and pluck them clean
-
Make a few cuts with the elbow in a circle
-
Slightly smash the ginger and garlic cloves, and cut the green onions into small pieces
-
Put the ginger, garlic cloves, star anise, cinnamon, bay leaves, green onion segments and elbows into a pot with cold water and cook. Add an appropriate amount of cooking wine and remove the floating residue from the soup halfway.
-
Cook until the skin of the meat can be pierced with chopsticks and take it out
-
Rinse it with cold water. The skin will taste better after it has been soaked in cold water.
-
Mix three small spoons of light soy sauce, a small spoon of dark soy sauce, a small spoon of Huadiao wine, a small spoon of balsamic vinegar, a little sesame oil, an appropriate amount of finely chopped bean paste, a little minced onion, ginger, garlic, and sweet noodle sauce to make a sauce.
-
Spread the juice evenly over the elbows, then pour the rest over.
-
Put it in a pressure cooker and steam for an hour and a half after the water boils.
-
When it comes out of the pot, the aroma fills the house.
