Homemade delicious Dongpo elbow

Overview

Dongpo Pork, a traditional dish, is famous for its unique soft, waxy, crispy, red and mellow taste. I have made Dongpo pork several times, and its melt-in-your-mouth, soft, glutinous and crispy texture has become the main dish for banquets at my family. I really want to go deeper and use the method of making Dongpo pork to make Dongpo elbow. I have always wanted to serve this dish at festive family banquets. The Chinese New Year is about dining table culture. There are many kinds of delicious and delicious dishes, including fried and fried. If the red and shiny Dongpo elbow is served on the dining table, then this dish can well represent the popular saying: So classy! The Dongpo elbow I made was derived from my favorite Dongpo pork. All the ingredients were added according to the ingredients of Dongpo pork. However, because I did not consider the matching of the elbow and the pot, the original casserole could not fit in it. I temporarily used other pots so that the ingredients on the bottom floated up after the pot was boiled. Fortunately, there was no paste in the pot. In the future, I will buy a larger casserole and use it with a bamboo grate, so I won't be as confused as this time.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• chives
• cinnamon
• fresh ginger
• old soy sauce
• old yellow rice wine
• pork knuckle
• rock sugar
• star anise
• umami soy sauce
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 pork knuckle with skin

   

2. 2 60g fresh ginger 120g shallot

   

3. 3 First wash the elbows, boil them in a pot of cold water for 10 minutes and take them out

   

4. 4 First wash the elbows, boil them in a pot of cold water for 10 minutes and take them out

   

5. 5 A pinch of Sichuan peppercorns, 2 aniseed, 4 small pieces of cinnamon

   

6. 6 Place chives and ginger slices on top of the chopsticks

   

7. 7 Place the elbow skin side down

   

8. 8 Add dark soy sauce and umami soy sauce,

   

9. 9 Add old rice wine

   

10. 10 Pour in water

    

11. 11 Rock sugar

    

12. 12 Condiments

    

13. 13 Bring to a boil over high heat, then simmer over low heat for 2 hours (it's a small fire). When the time is up, take out the elbows and put them in a covered container (no soup added)

    

14. 14 Steam over high heat for 1 hour and take out

    

15. 15 Boil the broth from the stew and add water and starch to thicken it

    

16. 16 Just pour it on your elbows