Impression Dongpo

Overview

This Dongpo elbow was made based on impressions, and some adjustments were made appropriately. The effect was surprisingly good, and the wind and residual clouds were swept away. It’s just strange that the voices that usually shout about losing weight, high cholesterol, and high blood lipids are nowhere to be found.

Tags

• hot dishes
• meat dishes
• zhejiang cuisine
• maternity
• autumn recipes
• banquet dishes
• cao guo
• cinnamon
• cooking wine
• dried sichuan peppercorns
• dried chili pepper
• garlic
• ginger
• green and red pepper
• green onions
• light soy sauce
• old soy sauce
• pork knuckle
• rock sugar
• star anise
• vinegar
• fragrant leaves
• pepper
• salt

Ingredients

Steps

1. 1 Sear the skin of the pork knuckle, remove the hair and wash it.

   

2. 2 Add water, ginger, cooking wine, and pepper to the pot. Boil the water for 2 minutes, remove and rinse.

   

3. 3 Prick the surface many times with a needle or toothpick.

   

4. 4 Take a small bowl, pour light soy sauce and dark soy sauce into it, apply it evenly on the surface of the elbow, wait until the water vapor dries, then apply it again, repeat 4 or 5 times.

   

5. 5 That's it for the coloring.

   

6. 6 Heat the wok and pour in appropriate amount of cooking oil. When it is 50-60% hot, fry the elbows.

   

7. 7 Fry until the pork skin bubbles and becomes slightly browned. This process takes about ten minutes.

   

8. 8 Have dry seasoning ready.

   

9. 9 Add enough water to the pressure cooker, add green onion segments and the dry seasoning from step 8, add light soy sauce, dark soy sauce, vinegar and cooking wine, put the pressure cooker on steam and cook for 50 minutes.

   

10. 10 It's cooked very soft and glutinous.

    

11. 11 Put the elbows on a plate, ladle some original soup, cut the green and red peppers into small rounds and sprinkle them on the elbows. Heat a little oil in a hot pot and pour it on the elbows when it smokes.