What to do with an authentic Dongpo elbow? What ingredients do you need?

If you want to make your own authentic Dongpo elbow, you usually need to use rice wine, dark soy sauce, sugar, green onions, ginger and other ingredients. The authentic Dongpo elbow method is actually very simple, first step 1 we need to prepare fresh pork knuckle, and to blanch and wash off, the blood foam in it is drained and set aside. Step 2, we put the green onion and ginger prepared in advance at the bottom of the pot, then put the skin of the elbow down into the pot, use rice wine instead of water, add it directly to the pot, and then add an appropriate amount of sugar and dark soy sauce to the pot and stew for about two hours to get out of the pot.

Of course, the above practice is actually a more common practice, if you want to classify it in detail, there are about dozens of processes to do Dongpo elbows. Many people actually prefer to eat Dongpo elbow, because the collagen in Dongpo elbow is particularly rich, if it is done well, it is soft but not rotten in the mouth, fat but not greasy, and it is particularly delicious. <>

Of course, when we make Dongpo elbows, we also have some points to pay attention to, for example, you must blanch the Dongpo elbows, because in this way you can better remove the blood in it. When blanching, we must put the pot under cold water, if it is hot water, the protein in it is easy to coagulate, and after the protein is coagulated, the blood water is not easy to come out. <>

The second is that the ingredients are also very important when making this dish, in addition to the ingredients we have mentioned above, if you particularly like to eat spicy food, you can also add an appropriate amount of peppercorns. If you want to make it more flavorful, then we can wait until the water is boiling, add these ingredients and steam them in the pot for 10 minutes, and then put the elbows, which is actually more flavorful. If there is a lot of pig hair on the elbow, then we can directly use the stove fire to roast the elbow skin, after the stove fire, we must wash it with water 2 or 3 times, so that not only can remove some fine hairs on it, but also can remove some of the hairy smell inside.

First of all, you must prepare the green onion, ginger and garlic soy sauce when making it, these are all that need to be seasoned, and then put these in the bottom of the pot and put butter, and then add some water to boil, so that after a period of time, you can make a very good elbow, you need these ingredients such as green onion, ginger, garlic and dark soy sauce.

Authentic Dongpo elbow needs to use authentic pork, and the ingredients needed are Sichuan pepper, spices, light soy sauce, dark soy sauce, rice wine, rock sugar and so on.

Fresh pork belly needs to be prepared. Then the knife cuts without cutting. After putting it in water to boil, take it out and put it into another pot, put in various spices, Sichuan pepper, ginger, star anise, five-spice powder, thirteen spices, and simmer for two hours. Then go and fry the sugar color and pour it over the meat.

Cooking: Put the pig's front elbow into the pot, add water close to its surface, put in chili, pepper, white wine, etc. after boiling over high heat, and simmer over low heat for 4 hours.

Frying: Use rapeseed oil within the production area, heat the oil temperature to 180 to 200, fry the cooked elbow for 40 seconds to 1 minute, until its surface is golden brown, remove it and put it into cold water, and the epidermis will stir up uniform wrinkles.

Soup: Clear soup: add salt, sugar, soy sauce, spices, ginger, green onions, etc. to the soup, cook for 1 hour to hour, filter and set aside; Red Oil:

Heat the rapeseed oil for 220 to 230 °C, pour in the ginger, bean paste and pickled red pepper and stir-fry until the oil is red and bright, then turn off the heat, add sugar and other seasonings, stir well, cool and set aside.

Ingredients: salt, sugar, soy sauce, spices, ginger, green onion, chili, Sichuan pepper, white wine.

The ingredients to be used are ginger, chili noodles and sweet noodle sauce, pickled pepper, Sichuan pepper, rice vinegar and sesame oil, cooking wine and two pot heads, light soy sauce and oyster sauce, and red oil bean paste. Its method is to add an appropriate amount of green onion and ginger, Sichuan pepper and 2 teaspoons of cooking wine to the pot, and then boil for about ten minutes after the water is boiled. Take out the elbow and rinse it with clean water, then drain the water.

Clamp the elbow, roast the elbow skin on the stove, bake it into tiger skin color, and then soak it in warm water after roasting, the skin will be thinner, and it will be easier to remove fine hairs and remove the smell of hair. Boil the stock in a soup pot, add green onions, ginger slices, cooking wine and high two pots, first bring to a boil on high heat, then turn to a simmer and simmer for 2 hours. To prepare the sauce, first put the bean paste ginger and garlic, then add the chili noodles and oyster sauce, heat the oil in the pot, pour the hot oil while mixing the sauce, and mix the hot oil to bring out the sauce and ginger and garlic.

Stir-fry the sauce, heat the oil in the pot, add the pickled pepper sauce in turn, mix the ginger sauce, stir out the fragrance, add the minced ginger, a spoonful of oyster sauce and an appropriate amount of sesame oil, a small half spoon of sugar and light soy sauce, an appropriate amount of soy sauce and rice vinegar. After stir-frying, put it in a large bowl, add a large tablespoon of the original elbow soup, mix well, and sprinkle in the chives.

Ingredients: 1 elbow, old rock sugar.

100 grams, 2 star anise, 4 star anise, bay leaves.

5 slices, 6 lilacs, sand kernels.

3 pcs., 3 grams of pepper.

Condiments: 2 tablespoons of pure grain wine, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 piece of ginger, 2 shallots, whole head of garlic, a small amount of salt.

1. Wash the elbow first and then water (add 1 tablespoon of pure grain wine, half a ginger, 1 green onion), remove it and clean it with water flow.

2. Pressure cooker.

Put a small amount of oil, add old rock sugar and fry until it turns into a dumpling, add an appropriate amount of boiling water and all spices.

1 tablespoon pure grain wine, light soy sauce, salt, green onion and garlic, and then add the elbow (the sauce is not more than half of the elbow).

3. After the pressure cooker SAIC Motor is turned to Chinese heat pressure for 40 minutes, turn off the fire and simmer for 30 minutes.

4. Open the lid and add the dark soy sauce, and gradually fry the sugar color with a simmer.

Turn the elbow over a few times, and then use a spoon to continue to pour the juice on the elbow to let the elbow taste and color (about 30min).

5. Remove the elbow and put it into a small bowl, pour the sauce on the elbow, and sprinkle a small amount of green onions. When eating, use a knife to make a small triangle on the surface of the elbow.

Raw materials: about two and a half catties of pork knuckle, Pixian bean paste.

4 tablespoons, 1 piece of ginger, 1/2 garlic, 1 or 2 green onions, 11 teaspoons vinegar, sugar.

21 teaspoons, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, 500 grams of soup, salt, chicken essence.

Appropriate. <>

1. Blanch the pork knuckle to remove the blood foam.

2. Chop half of the ginger and garlic separately for later use; Pat the other half of the ginger and tie it into a knot.

3. Put the pork knuckle, green onion knot, broken ginger and soup into a small bowl, put it in a stainless steel steamer with boiling water, steam it over low heat for about an hour, then put it in the dark soy sauce, and continue to steam until the pork knuckle is crispy.

4. Remove the hem from the dish plate.

5. Put ginger foam, garlic paste, Pixian bean paste, white sugar, sesame oil, chicken essence, vinegar, and half a tablespoon of fresh soup into a small plate to make flavoring.

6. Pour the seasoning evenly on the top of the pork knuckle.

Ingredients: 1 elbow, green onion, ginger, garlic, old rock sugar, star anise, bay leaf, star anise, five spices.

1. Use fire to remove the remaining pig hair on the skin of the elbow, throw it into boiling water and boil for a few minutes to remove the dirty blood and dirt, and then scoop up the elbow and cut a few loan openings on it with a knife, so that it will be cooked quickly.

2. Bring tap water to a boil, add appropriate green onions, ginger and bay leaves, and cook the elbows until they are solved.

Seven or eight perfect, scoop it up, and put it on the stainless steel steamer.

3. Steam for an hour and a half. During this period, you can adjust the seasoning, pour appropriate cooking oil into the wok.

4. After boiling, fry the onion and garlic until fragrant, add star anise, bay leaves, and star anise and stir-fry.

5. Then add an appropriate amount of water (the water flow is basically controlled in a small bowl after 40min of roasting over low heat).

6. Add a number of old rock sugar, five-spice powder, two or three spoons of light soy sauce, simmer gradually, and finally the small bowl of soup is the condiment.

7. After the elbow is steamed, arrange it on the plate and pour the freshly adjusted condiment.

Need to prepare pork knuckle, also need to prepare pepper star anise, dried chili, cinnamon, bay leaves, and grass fruit, etc., be sure to wash the elbow with water, and then put it in the pot to blanch, then add pepper, cinnamon, dried chili pepper, etc., then start the pot to burn oil, add cooking oil, rock sugar stir-fry evenly, put the elbow in, and finally add soy sauce, cooking wine, light soy sauce, salt, ginger, put it in the pressure cooker and cover it, and you can put it on medium heat for half an hour.

Prepare the seasoning, cut the green onion into sections and cut the ginger into slices for later use. After cleaning the pork knuckle, pour oil into the pot, heat it, add the sweet noodle sauce, stir-fry until fragrant, then add star anise, cinnamon, bay leaves, green onions, and ginger to continue stir-frying. Put the processed elbows into the pot, pour in the fried seasonings, and add the dark soy sauce and Huadiao wine.

Pour in an appropriate amount of boiling water over the elbow, simmer for about 1 hour, add rock sugar and salt and continue to simmer over low heat until the meat is rotten, then use high heat to collect the juice, take out the elbow and put it on the plate, filter out the spice impurities in the soup, and pour it on the elbow to complete the production.

First of all, prepare, elbow, Huadiao wine, salt, oil, cooking wine, rock sugar, green onion, ginger, star anise, cinnamon, bay leaves, dark soy sauce, sweet noodle sauce, first tie the elbow with a thread, wash it and put it in the pot, add green onions, ginger slices, cooking wine, boil over high heat to remove the blood and remove the blood, put hot oil in the pot and pour in the sweet noodle sauce, fry the fragrance, put in star anise, cinnamon, bay leaves, green onions, ginger, prepare a pot, put in the elbow, pour in the fried seasoning, add the dark soy sauce Huadiao wine, an appropriate amount of salt, rock sugar, and cook for about 30 minutes to get out of the pot.

Soy sauce, vinegar, light soy sauce, oyster sauce, star anise, Sichuan peppercorns, salt, and chili peppers are all ingredients used to make Dongpo elbows, and Dongpo elbows are really delicious.

Elbows, cinnamon, star anise, dried chilies, bay leaves, Sichuan peppercorns, stir-fried fruits, garlic cloves, green onions, cooking wine, dark soy sauce, soy sauce, salt, ginger slices, rock sugar.

The raw materials of Dongpo elbow include Sichuan pepper star anise, cinnamon, bay leaves, green onion and ginger, rice wine, rock sugar, and a hind hoof.

What is the practice of the authentic Dongpo elbow, the method of the Dongpo elbow is very simple, butIf you want to make the elbow soft and delicious, you still have to have a certain skill, and the selection of ingredients for Dongpo elbow is very important, the elbow must be cleaned, and the elbow is marinated firstPeople can't put it down, once every grain of rice is stained with soup, it is a perfect encounter, destined to be bowled after bowl, today's Dongpo elbow details and know-how are more, let's talk a little more. When it comes to Dongpo elbow, I have to mention Su Dongpo, when I first knew Dongpo elbow, I thought it was this dish, but after understanding, I found out that it was Sichuan cuisine, from Su Dongpo's hometown in Meishan City, Sichuan Province.

Because of its beautiful rural scenery, it chanted "grass pearl through the heart", the farmer thought that Dongpo was teaching him to cook, and quickly put the pork and the straw tied to the meat into the pot to cook, but did not expect the meat to be boiled out of the unique taste, unique flavor, named after Dongpo. Dongpo elbow is troublesome and complicated to make, purely for everyone for ornamental use, when you order this dish in the restaurant, you can also use your understanding of this dish to score Dongpo elbow. Elbows are also called "skulls" in many places in Sichuan, especially in Su Dongpo's hometown, and the Meishan area of Sichuan has the saying that "no stumps are not a feast", among the many practices of elbowsDongpo's elbow is a unique existenceFinish.

Dongpo elbow is also called braised hoof in the south of the Yangtze River, and it is a big dish for the New Year and the festival in the past. In the water towns of the south of the Yangtze River, there is usually such a dish in the hospitality dishes of rich families. I also like to eat elbow, the skin is glutinous and the meat is soft, salty and sweet, the sauce is thick, Dongpo elbow has the advantages of milky white soup, soft pork knuckle, delicate meat, mellow meat, chewy, fat but not greasy.

Dongpo elbow is a special product of Meishan City, Sichuan Province, and belongs to the national geographical indication product.

Dongpo elbow and Dongpo meat are all named after Mr. Su Dongpo, who loves food, Mr. Su not only loves food, but also likes to create and explore food, and has his own unique methods and insights into cooking.

First of all, put cold water in the pot, put the elbow to cook for a period of time, remove the blood foam, then put a little oil and rock sugar in the pot, fry the sugar color over low heat, and then put the elbow in, fry the sugar color on both sides, put a little oil in the pot, and then put all kinds of spices into the pot and stir-fry, then put in rock sugar, dark soy sauce, cooking wine, salt water, mix into juice, and then put the elbow into the pot and simmer for half an hour.

The taste is special, and when you make it, you must pay attention to his food hygiene, as well as its quality assurance, and you must feel that his things are organized in a particularly safe way before taking them out.

The authentic method is to wash the fresh pork belly, scald off the hair outside, and then put it into the soup pot, add ginger slices, green onions, and cooking wine to cook and put it into another pressure cooker, and then put in star anise, bay leaves, cinnamon, salt, soy sauce, dark soy sauce, and then go to stew for an hour, pay attention to the pressure cooker, so that you can be soft and boneless.

Method 1: Wash the elbow first, then blanch it (add 1 tablespoon of white wine, half a piece of ginger, and 1 green onion), take it out and rinse it with running water for later use.

2. Put a little oil in the pressure cooker, add rock sugar and fry until brown, add an appropriate amount of boiling water and all spices, 1 tablespoon of white wine, light soy sauce, salt, green onion, ginger and garlic, and then put in the elbow (the soup is less than half of the elbow).

3. After the pressure cooker is steamed, turn to medium-low heat and press for 40 minutes, turn off the heat and simmer for 30 minutes.

4. Open the lid and add the dark soy sauce, slowly reduce the juice over medium heat, turn the elbow over several times, and then use a spoon to pour the soup on the elbow continuously to let the elbow taste and color (about 30 minutes).

5. Take out the elbow and put it into a large bowl, pour the soup on the elbow and sprinkle a little chopped green onion. When eating, use a knife to cut small squares on the surface of the elbow.