Homemade elbow

Overview

Elbow is also a versatile ingredient. It has a good taste when steamed, stewed, braised or stir-fried. It is fat but not greasy and can be eaten by both men and women~~ When I was having dinner at a roadside restaurant when I was in college, I always ordered a Dongpo pork elbow. It was a huge plate with a whole elbow. Several classmates would drink a few bottles of beer and chat about their ambitions in their youth... Oh, I really miss the heartless life at that time~~ Eat heartlessly, drink heartlessly, and be happy without heart... When I made the elbows this time, I ran out of rock sugar, so I used brown sugar instead. Unexpectedly, the sweetness of brown sugar is stronger than rock sugar, so I added some Hainan yellow pepper to neutralize the overly sweet taste. In the end, it was pretty good, spicy and slightly sweet~

Tags

• hot dishes
• brown sugar
• celery
• cooking wine
• coriander
• dried chili pepper
• elbow
• garlic
• green onions
• honey
• light soy sauce
• old soy sauce
• pickled red pepper
• star anise
• vinegar
• cinnamon bark
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 - Wash the elbows. -Mix light soy sauce, dark soy sauce, cooking wine, honey, and vinegar until thoroughly combined. -Adequate amount of brown sugar. -Cut onions into sections, slice ginger, smash garlic, chop celery into dices, break coriander into sections, soak red peppers into sections, cut dried chili peppers into sections and soak in water. -An appropriate amount of star anise, bay leaves and cinnamon bark.

   

2. 2 - Wash the elbows. -Sauce: Mix light soy sauce, dark soy sauce, cooking wine, honey and vinegar and mix thoroughly. -Adequate amount of brown sugar. -Cut onions into sections, slice ginger, smash garlic, chop celery into dices, break coriander into sections, soak red peppers into sections, cut dried chili peppers into sections and soak in water. -An appropriate amount of star anise, bay leaves and cinnamon bark.

   

3. 3 Brush the elbows with the sauce and marinate in the refrigerator for 40-60 minutes.

   

4. 4 Steam the marinated elbows in a steamer over medium heat for about 1 hour until there is no blood when inserting chopsticks.

   

5. 5 Remove the steamed elbow, wipe away the water, and fry in hot oil over medium heat until the meat curls up and becomes golden in color. Remove and filter the oil. Be sure to use the pot lid to cover this step, as a lot of oil and water particles will be splashed, so be careful not to get burned!

   

6. 6 Put an appropriate amount of water in the pot, about the amount just above the elbow, and add the spices.

   

7. 7 Add the fried elbow, bring to a boil over high heat, then reduce the heat and simmer for about 30 minutes until the meat is soft and tender, remove and cut into pieces and serve on a plate.

   

8. 8 Add a small amount of soup to the pot, add brown sugar and pickled peppers, stir-fry until thick, then pour on the elbows, and sprinkle with celery and coriander on the plate.