How to make Dongpo elbow delicious.

Preface. Women's Day, I can't escape the fate of cooking, woo woo, treat yourself, open the meat, get a Dongpo elbow to catch! No matter what, ** or something, step aside!

Material. Ingredients: 1 pork knuckle;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of five-spice powder, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of bay leaves. East slope elbow.

Clean the elbows, pluck the hair, boil in a pot under cold water, and blanch the water.

In another pot, add green onion and ginger, star anise, and Sichuan peppercorns, cook for about an hour, and take out the elbow for later use.

I put the elbow that had been boiled until it was 8 medium rare and continued to steam it, and I steamed it for 2 and a half hours.

In the meantime, prepare the sauce and mince the green onions, ginger and garlic.

Put oil in a wok and stir-fry chives, ginger and garlic, star anise, Sichuan pepper, bay leaves, cinnamon and other spices.

Add the soup of boiled elbows.

Add the caster sugar. Add light soy sauce and dark soy sauce cooking wine, bring to a boil over high heat, simmer for an hour, and the final soup is about one bowl left.

Steamed elbows.

Boil the sauce.

Pour the juice over the elbow.

Sprinkle with chives and serve.

Tips: Dongpo elbow must be steamed to ensure that the entrance is soft and glutinous, fat but not greasy, but in order to save trouble, I omitted the step of frying it, but it is just as delicious.

Dongpo elbow, delicious very much! It's simple and easy to learn.

In this way, the eastern slope elbow is full of color and flavor.

Call the eastern slope up to study and study.

Make the ingredients. Ingredients: 2 pork knuckles 1500 grams, 300 grams of snow mountain soybeans.

Excipients: 50 grams of green onions, 50 grams of Shao wine, 15 grams of ginger, 5 grams of Sichuan salt.

Production process. 1) Scrape and wash the pork knuckle and cut it along the bone seam;

2) Put it in a soup pot and cook thoroughly, remove and remove the elbow bone;

3) Put it in a casserole pot lined with pork bones, and put in the original broth of the boiled meat;

4) Put in a large amount of green onions, ginger, and Shao wine to boil on a hot fire;

5) Wash the snow peas, put them in a boiling casserole and cover tightly;

6) Then move to a slight heat and simmer for about 3 hours, until the skin of the meat is rotten with a gentle poke of chopsticks;

7) When eating, put Sichuan salt and soup with beans and scoop them into a bowl;

The practice of Dongpo elbow Dongpo elbow is a classic in the Sichuan-Chongqing region. One of the famous dishes of the Han nationality, it belongs to the Sichuan cuisine. "Dongpo elbow" is named after Su Dongpo, and it is also a famous dish in Sichuan, because "Dongpo elbow" comes from Su Dongpo's hometown in Dongpo District, Meishan City, Sichuan Province.

Dongpo elbow is a traditional famous dish made by Su Dongpo's wife Wang Fu, and it is named because Su Dongpo loves it very much. It has the characteristics of fat but not greasy, poopy but not rotten. Dongpo elbow has good color, fragrance, taste and shape, some people call it "beauty food", and foreign guests praise it as a world famous dish.

The production of Dongpo elbow in Meishan is a great improvement over the practice of Mrs. Su Dongpo; First of all, in the selection of materials, only the pig's trotters are selected, washed and stewed in clean water, stewed until eight minutes of fire, scoop up the elbows, and then steam them in a steamer. After two degreasing, the elbow has reached the state of fat but not greasy, poop but not rotten.

Materials

Ingredients: 1 pork knuckle.

Excipients] 2 tablespoons of white wine, appropriate amount of coriander.

Seasoning] 4 tablespoons of salad oil, 2 tablespoons of vinegar, 1 teaspoon monosodium glutamate, 1 teaspoon of chicken essence, 10 Sichuan peppercorns, 1 2 tablespoons of sesame oil, 1 tablespoon of bean paste, 500 grams of ginger (sub-ginger), 3 teaspoons of chopped pepper, 1 2 teaspoons of sugar, 3 sections of green onions, 4 teaspoons of chili powder, appropriate amount of water.

The practice of the eastern slope elbow1.Prepare the required materials;

2.Soak the pork knuckle in clean water for a while to soak in the bloody water;

3.Boil in hot water for a while to remove the oil;

4.Fill out the water, then burn it on the fire, know that the surface is slightly charred, wipe off the black surface with a scouring pad, rinse it clean;

5.Add cold water to make the meat firm;

6.Put it in a casserole and simmer over low heat for a while;

7.First, chop the ginger finely and put it in a basin;

8.Add the bean paste and chili powder;

9.Stir well and heat the salad oil;

10.Pour in the boiling salad oil and stir;

11.Leave the oil in the pan and put the chopped peppers in;

12.Add the stirred minced ginger and stir-fry until fragrant;

13.After serving, add monosodium glutamate and chicken essence;

14.Then add sugar, vinegar and sesame oil, stir well;

15.Put white wine, peppercorns, ginger and green onions in the casserole, simmer over low heat until the elbows are soft, and then turn off the heat;

16.After taking it out, pour the mixed juice;

17.Steam for about five minutes;

18.After removing, pour two tablespoons of elbow juice and sprinkle with chopped coriander.

Dongpo elbow is one of the classic local traditional dishes in Sichuan, China, which belongs to the Sichuan cuisine, and the ingredients are pork knuckle and snow mountain soybeans. So how exactly does this dish make it delicious? Read the following article and follow me to find out.

Materials

Ingredients: 1 pork knuckle.

Accessories: 500 grams of old rice wine, 80 grams of dark soy sauce, 130 grams of umami soy sauce, 60 grams of rock sugar, 60 grams of fresh ginger, 120 grams of chives, 1 pinch of Sichuan pepper, 2 large ingredients, 2 ml of cinnamon.

The practice of the eastern slope elbow

1.Wash the elbows and pluck out the hairs that have not been removed from the elbows.

2.Boil the water in a pot of cold water for 10 minutes and remove.

3.60 grams of fresh ginger, 120 grams of chives, this can also be estimated to be added without being so accurate, this is mainly to give everyone a dosage category, more or less can be.

4.Place disposable chopsticks in a few sections at the bottom of the pot.

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

6.Place your elbows in the skin side down and swing them well.

7.Add the dark soy sauce in turn.

8.Umami soy sauce.

9.Old rice wine.

10.Water. 11.Rock candy.

12.Seasoning, boil over high heat, change to low heat and simmer for 2 hours (it is a small fire).

13.When the time is up, remove the elbow and place it in a covered container (without soup).

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

15.Bring the soup to a boil and thicken with water and starch.

16.Pour over your elbow and sprinkle with a little chopped green onion.

Cooking skills

1.Because the elbow is relatively large, it can not be spread like a piece of meat, and the pot and pan used must be suitable, because the container is large, and the raw materials used cannot cover the object, so you need to add water, and the saltiness of the water is not enough, so you need to add a little salt. All of this depends on the size of the container you choose, and you can't give a specific amount.

In addition to the rice wine used in this article, Huadiao wine and Shaoxing old wine are good raw materials.

2.Dongpo meat should be stewed in a casserole, but the elbow is relatively large, and it is temporarily changed to a stainless steel pot to cook, and the taste does not have much effect, but the temporary change of pot is a bit hectic.

Nutritional value

1. Pork provides high-quality protein and essential fatty acids for human beings. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

2. Pig's trotters are very nutritious, containing more protein, especially containing a large amount of collagen, and the same as the meat skin, it is a good food therapy product to make the first plump, moisturized, and strong body fattening.

3. After the pork knuckle is stewed, the bones can continue to boil soup to supplement calcium and beautify.

Ingredients: 1 pork knuckle, 500 grams of old rice wine, 80 grams of dark soy sauce, 130 grams of umami soy sauce, 60 grams of rock sugar, 60 grams of fresh ginger, 120 grams of chives, 1 pinch of Sichuan pepper, 2 large ingredients, 2 ml of cinnamon.

The Dongpo elbow is made as follows:

1. Wash the elbow and pluck out the hair on the elbow that has not been cleaned.

2. Boil water in a pot of cold water for 10 minutes and remove it.

3. 60 grams of fresh ginger and 120 grams of chives, which can also be estimated to be added without being so accurate.

4. Put a few pieces of disposable chopsticks into the bottom of the pot.

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

6. Put your elbows in the skin and swing them down.

7. Add dark soy sauce, umami soy sauce, old rice wine, water, and seasonings in turn, bring to a boil over high heat, change to low heat, and simmer rock sugar for 2 hours.

8. Steam over high heat for 1 hour and take it out.

9. Bring the soup to a boil and add water and starch to thicken.

10. Dongpo elbow finished picture.

Material. Elbows, soy sauce, cooking wine, sugar and seasoning.

Method. 1. Scrape and clean the pork knuckle, put it in a soup pot, add green onion and ginger and cook thoroughly, I cooked for an hour.

2. Take out the big elbow that has been boiled through, and remove the elbow bone after it has cooled.

3. Put the boneless elbow casserole, add soy sauce, cooking wine, sugar and ingredients (I put star anise, cinnamon, sand kernels, grass fruit, orange peel, green onion ginger, Sichuan pepper) and then pour an appropriate amount of boiled meat soup into the original soup over high heat, simmer for four hours on low heat, until the meat melts in your mouth.

4. Because the elbow is very large (I bought an eight-pound one), in order to make the meat flavorful, you can let the meat soak in the sauce overnight, and the next day, take it out and put it in **, steam it thoroughly before serving, and drizzle it with the sauce.

First, scrape and wash the pork knuckle, cut a knife along the bone, and put it in the soup pot to cook; And then.

Remove it, remove the elbow bone, on the lean side of the elbow, chop it into a 3 cm square piece of meat and broken skin, and put it in a bowl (the skin is attached to the bottom of the bowl); Then add rice wine, Sichuan pepper, green onions, ginger, salt and a little boiled elbow soup, steam for about 2 hours and 30 minutes; Pick out the green onions, ginger, and peppercorns, and turn them over on the plate; Finally, use 1 bowl, add salt, monosodium glutamate, vinegar, sesame oil, ginger juice and mix thoroughly, and pour it on the elbow.

The delicious Dongpo elbow is done.

Dongpo elbow, delicious very much! It's simple and easy to learn.

Ingredients: Pork knuckle 750g.

Seasoning: 10 grams of green onions, 30 grams of vinegar, 5 grams of salt, 10 grams of rice wine, 1 gram of monosodium glutamate, 80 grams of ginger juice, 15 grams of ginger, 10 grams of Sichuan pepper, 15 grams of sesame oil.

The practice of the eastern slope elbow

1.Scrape and wash the pork knuckle, cut it along the bone, and put it in the soup pot to cook;

2.Remove it, remove the elbow bone, on the lean side of the elbow, chop it into a 3 cm square piece of meat and broken skin, and put it in a bowl (the skin is attached to the bottom of the bowl);

3.Cut the green onion into sections;

4.Add rice wine, Sichuan pepper, green onion, ginger (pat pine), salt (g) and a little boiled elbow soup, steam for about 2 hours and 30 minutes;

5.Take out, decant the soup, pick out the green onion, ginger, and peppercorns, and turn them over on the plate;

6.Take 1 bowl, add salt (grams), monosodium glutamate, vinegar, sesame oil, ginger juice and mix thoroughly, pour on the elbow.

In this way, the eastern slope elbow is full of color and flavor.

Dongpo elbow" of the production method spread out of Sichuan, and now the production method across the country is roughly approximate, the main ones are:

1) Boiling and then steaming:

Ingredients: 700 grams of pork knuckle, 12 eggs, 750 grams of lard, 5 grams of chicken fat, 25 grams of bamboo shoots, 25 grams of green vegetables, 10 grams of green onions, 10 grams of ginger, 15 pieces of flowers, 300 grams of soup, 100 grams of wet starch, 5 grams of cooking wine, appropriate amount of monosodium glutamate, refined salt, soy sauce, and ingredients.

Preparation Cook the elbow with the skin until it is 60% rotten, remove it, drain it, and smear the skin with soy sauce. Choy sum, bamboo shoots, ginger cut into slices, green onions cut out a mouth, sandwiched in peppercorns, set aside. Burn the lard until it is 90% hot, add the pork knuckle, fry the skin until golden brown, remove it, drain the oil, and cut one side of the meat into five-minute square pieces, but do not cut the skin.

Put the pork knuckle skin down into a bowl, add soy sauce, broth, green onion, ginger, and ingredients, steam until rotten, take out, remove the green onion, ginger, and ingredients, pour out the original soup, and put the elbow on the plate.

Boil the eggs with water, take them out, soak them in cold water, peel the shells, smear them with soy sauce, heat them with oil in a scraf spoon, add the eggs, take them out when they are golden brown, add the green onions, ginger, soy sauce, and stock, steam them thoroughly, take out the eggs, and put them on the outside of the elbow. Add the original soup and remaining soup of steamed elbows, plus bamboo shoots and cabbage sum, after boiling, skim off the foam, hook the thickener, add monosodium glutamate, drizzle with chicken fat, pour on the elbow and eggs, and serve.

Preparation method Wash the pork knuckle, remove the blood, take it out, drain it, put it in a basin, add green onions, ginger, salt, monosodium glutamate, cooking wine, meat skin (boil it with water first, wash it), steam it, take it out, remove the meat skin, green onions, ginger, skim off the oil slick, and cool it into a freeze. When eating, cut into 2 large slices and put them on a plate. Puree the garlic and add vinegar and soy sauce for eating elbows.

Preparation method Put the pork knuckle into the water pot, boil thoroughly on the hot fire, take out and wash, cut it into 5 minutes thick slices, put the skin side down into the bowl, add soy sauce, green onion (cut a mouth and put pepper), ginger, cooking wine, steam for about 1 hour, take out, and filter the soup. Put wet starch, eggs, and refined salt in a bowl and mix into a paste. Spread half of the paste on a flat plate, with the skin of the elbow facing down on top of the paste, paying attention to the original shape of the elbow meat.

Pour the remaining half of the batter evenly over the elbow meat. Put vegetable oil in a frying spoon and heat it on a high fire until it is hot. When it is slightly firm, move to a low heat and fry until cooked.

Then move to the fire and fry until golden brown, remove it, filter the oil, cut it into long strips and arrange it into a saddle shape. Eat with green onions and tiger sauce.

Hope it helps

The big elbow of the same style as the boss of the merchant asked you if you were greedy.

Dongpo elbow, delicious very much! It's simple and easy to learn.