How to do the eastern slope elbow, the eastern slope elbow practice

Dish name】 Dongpo elbow.

Cuisine】 Sichuan cuisine.

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.

Ingredients】 Pork knuckle, snow mountain soybeans, green onion knots, Shao wine, ginger, Sichuan salt.

Production process] Scrape and clean 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 a time, put the green onion section, ginger, and Shao wine to boil on the 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.

Ingredients: about two and a half catties of pork knuckle, four tablespoons of bean paste, a piece of ginger, half a garlic, half a tael of green onion, a tablespoon of vinegar, two tablespoons of sugar, a spoonful of sesame oil, one tablespoon of dark soy sauce, half a kilogram of soup, salt, and an appropriate amount of monosodium glutamate.

Method: 1. Fly the pork knuckle to remove the blood foam;

2. Chop half of the ginger and garlic separately and set aside; The other half of the old ginger is broken, and the green onion is tied into a knot;

3. Put the pork knuckle, green onion knot, broken ginger and soup into a large bowl, put it in a boiling steamer, and steam it over medium heat.

After an hour, put the dark soy sauce and continue to steam until the pork knuckle is soft and rotten;

4. Take it out and put it on a plate;

5. Put minced ginger, minced garlic, bean paste, sugar, sesame oil, monosodium glutamate, vinegar and half a tablespoon of fresh soup into seasoning in a small bowl;

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

In my opinion! It is to boil the elbow in boiling water for 5 minutes, and then touch the soy sauce on top of the elbow, which is mainly to increase the color of the elbow! Then fry in the oil for a few minutes!

Then use a clay bowl from the countryside and put some spices in the earthen bowl! Put your elbows on top of the earthen bowl again! Put it in a steamer and steam for 50 minutes!

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.

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

Only by mastering the ingredients and time!

The taste will be fresher.

Yes, you can go home and try it.

I think you'll too, so I'm not going to talk about it.

The Dongpo elbow is made as follows:1. Prepare ingredients: 300 grams of pork knuckle, 1 piece of ginger, 1 green onion, 1 shallot, 2 spoons of light soy sauce, 1 spoon of five-spice powder, appropriate amount of starch, 5 grams of Sichuan pepper, 1 spoon of vinegar, 1 spoon of sugar, appropriate amount of oil.

2. Slice the ginger.

3. Cut the green onions into sections.

4. Cut the shallots into chopped green onions.

5. Stir the starch with water and mix it into water starch for later use.

6. Wash the pork knuckle.

7. Bring water to a boil, add green onions, ginger slices, Sichuan peppercorns, pork knuckle, and cook over medium heat for 1 hour.

Dongpo elbow is one of the classic Han traditional dishes in Sichuan, China, and belongs to the Sichuan cuisine. According to legend, once Su Dongpo's wife Wang Fu was stewing elbows at home due to a moment of negligence, the elbows were browned and sticky to the pot, she hurriedly added various ingredients and cooked them carefully to hide the burnt taste. Unexpectedly, the yellowish elbow tasted unexpectedly good.

Su Dongpo not only repeatedly concocted it himself, and left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed on.

There are two forms when eating: one is the clear soup style. Take out the steamed elbow, put it in a bowl, and pour it with the soup of the stewed chicken, if there is no chicken soup, boiled water.

Add a little salt and a little green onion. It is best to put soy sauce in a separate bowl and dip it in soy sauce when eating, which will taste fresher. The second is the condiment type.

Take the steamed elbow out of the bowl, pour the condiments on it, and serve. Meishan's Dongpo elbow condiment is very exquisite, composed of 17 kinds of raw materials, with distinctive characteristics, and suitable for the taste of guests from the east, south, west and north and overseas friends.

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.

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.

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: 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.

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.

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

Ingredients: pork knuckle, snow mountain soybeans.

Excipients: green onion section Shao wine.

Ginger Sichuan salt. The steps of the practice of the eastern slope elbow.

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 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 transfer 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;

8.It can also be eaten with soy sauce sauce.