How to do the elbow of the eastern slope? The classic practice of Dongpo elbow?

Dongpo elbow is a traditional dish created by Su Dongpo and passed down secretly. It has the characteristics of fat but not greasy, poopy but not rotten, the aroma is overflowing, the taste is particularly good, it can be said that the color, flavor and shape are good.

Pig's trotters are very nutritious, containing more protein, especially containing a lot of collagen, and the same as the meat skin, it is a good food therapy product to make ** plump, moisturized, and strong body fattening, some people call it "beauty food". Foreign guests praised it as a world famous dish.

Time vs. portion.

Ingredients. Ingredients: 1 elbow, appropriate amount of auxiliary oil, appropriate amount of salt, 80g of rock sugar, 1 piece of ginger, 5 star anise, 2 cinnamon segments, 2 bay leaves, 2 green onions, 100ml of Huadiao wine, appropriate amount of dark soy sauce, appropriate amount of sweet noodle sauce.

Steps. 1.Elbow.

2.Seasoning. 3.Green onions, ginger, sweet noodle sauce.

4.Huadiao wine.

5.Wash the elbow and put it in the boil, boil it in cold water over high heat, remove the blood and remove it, and clean it up if there is any residual hair.

6.Pour oil into the pot, put sweet noodle sauce, stir-fry until fragrant, add star anise, cinnamon, bay leaves, green onions, and ginger and stir-fry until fragrant.

7.Put the cleaned elbows into a large casserole, add the seasoning that has just been fried, and add the dark soy sauce and Huadiao wine.

8.Then pour in an appropriate amount of boiling water over the elbow, simmer for about 1 hour, add rock sugar and salt, continue to simmer over low heat until the meat is rotten (it can be easily inserted with chopsticks), readjust to high heat to collect the thick soup, take out the elbow and put it on the plate, filter out the spice impurities in the soup, and pour it on the elbow.

Ingredients: pork knuckle, snow mountain soybeans, green onion knots, Shao wine, ginger, Sichuan salt. Method:

Scrape and wash the pork knuckle, sew everything along the bone, put it in the soup pot and cook thoroughly, remove the elbow bone, put it in a casserole with pork bones, put it into the original soup of the boiled meat, add enough at one time, put the green onion section, ginger, and Shao wine to boil on the hot fire; Wash the snow peas, put them in a boiling casserole and cover them tightly, move them to a slight heat and simmer for about 3 hours, until the meat skin is rotten with chopsticks, and when eating, put Sichuan salt and soup with beans and scoop them into a bowl and serve them, dip them in soy sauce sauce. Features: The soup is milky white, the snow pea powder is white, the pork knuckle is soft and palatable, the original flavor is overflowing, and the aroma is overflowing.

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

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.

Preparation of braised elbows.

Ingredients] 1000 grams of elbow, 2000 grams of peanut oil (75 grams of actual consumption), 50 grams of soy sauce, 75 grams of cooking wine, salt, green onion, ginger, a little spice, 15 grams of starch, 10 grams of sugar, appropriate amount of soup, a little green garlic.

Production process] 1. Select fresh elbows with thin skin and small pores, remove the bones, and trim them into a round peach shape.

2. With the skin of the elbow facing up, put it in a five-spice brine pot and heat it, and cook until it is ripe and take out.

3. Heat the oil pan, fry the elbow skin down until yellow, and keep turning it when frying to prevent the bottom from sticking.

4. Fry the elbow and take it out, put it in a bowl, add green onion and ginger, pour some water with braised soup, pour it into the bowl, and steam it in the upper drawer.

5. Buckle the steamed elbow into the **, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in oil, and pour it on the elbow.

Characteristics] golden red, soft and fragrant. The elbow fragrance is wafting, and the taste is delicious and refreshing.

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