How to make an east slope elbow, how to make an authentic east slope elbow

Method 1 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.

Method. 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;

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

Method 2 Ingredients: A pork knuckle is about two and a half catties, 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, a tablespoon of dark soy sauce, half a kilogram of soup, salt, and an appropriate amount of monosodium glutamate.

Steps: 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, steam it over medium heat for about an hour, then 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.

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.

The authentic method of the world's famous Dongpo elbow, the process is super detailed.

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

54 homemade specialties Dongpo elbow.

Ingredients: 1 pork knuckle, 1 ginger, 1/2 onion, 1 tablespoon of cooking wine, 5 grams of Sichuan pepper, 1 star anise, 1 piece of cinnamon, 1/2 tablespoon of pepper, 1/2 tablespoon of original soy sauce, 2 tablespoons of bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 10 grams of rock sugar.

Method:1Prepare all the ingredients and first soak the pork knuckles in cold water.

2.Prepare a pot of water, add salt and cooking wine to boil, blanch the lower hoof, and rinse it with cold water.

3.Prepare a pot of water again, pork knuckle in a pot under cold water, add ginger, star anise, Sichuan pepper, soy sauce, pepper, cinnamon.

4.Bring to a boil over high heat until the soup is completely boiling, then add the bean paste, oyster sauce, onion and rock sugar.

5.Cover and simmer for about 60 minutes.

6.Then send to the steam oven, select the steaming mode, 100 degrees for 90-120 minutes.

7.Heat the oil, add rock sugar, simmer over low heat until golden brown, add the sifted soup, and turn off the heat after the dark and thick bubbles.

8.Pour it over the pork knuckle, sprinkle some cooked white sesame seeds, and serve!

Tips:1When boiling sugar, you must patiently boil it slowly over low heat, and when the syrup is viscous and foamy, it begins to turn golden, and you must observe it closely, and be careful not to burn it.

2.During the stewing process, turn the pork knuckle several times, and if the soup can be completely submerged with juice, it is not needed.

3.If you have old soup at home, you can add a small half bowl when simmering pork knuckle for better results! The rest of the soup can be sifted and saved!

Dongpo elbow is a traditional Chinese dish made with pork as the main ingredient, with a delicious taste and crispy meat. Here's a simple recipe for homemade Dongpo elbow::

Ingredients Required: Pork knuckle 500 g.

2 tablespoons cooking wine.

3 slices of ginger.

2 green onions.

2 star anise.

1 cinnamon.

3-4 dried chili peppers.

1 tablespoon soybean paste.

2-3 pieces of rock sugar.

Light soy sauce 2 tablespoons.

1 tablespoon dark soy sauce.

1 2 tablespoons aged vinegar.

Appropriate amount of water. Steps:

1.Wash the pork knuckle and cut it into large pieces, put it in a pot and add enough water, add cooking wine and blanch until the water boils, remove and wash for later use.

2.Take a frying pan, add an appropriate amount of oil, stir-fry the rock sugar until it melts into brown, add ginger slices, green onions, star anise, cinnamon and dried chili peppers and stir-fry until fragrant.

3.Put the blanched pork knuckles in a pan and stir-fry evenly, add soybean paste and light soy sauce to continue stir-frying.

4.Pour in enough water, add dark soy sauce and aged vinegar to taste, cover the pot and boil, then turn to low and change the heat to simmer for about 1 hour, until the meat becomes soft and flavorful.

In addition, the stewing time should also be adjusted according to the size and hardness of the pork knuckle.

The steps to make Dongpo elbow are as follows:

Ingredients: 500 grams of pork belly, 500 grams of pork knuckle, appropriate amount of green onion and ginger, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of water.

Steps:1Wash the pork belly and pork knuckle separately, cut them into medium-sized pieces, blanch them with boiling water to remove blood and impurities, remove and drain for later use.

2.Heat the pan with cold oil, add the green onion and ginger and stir-fry until fragrant, add cooking wine and stir-fry well.

3.Put the blanched pork belly and pork knuckle into the pot tung mold, slowly add an appropriate amount of water, the amount of water is slightly higher than the surface of the meat, add rock sugar, soy sauce and salt, bring to a boil and turn to low heat and simmer slowly.

4.During the stewing process, constantly turn the meat pieces so that they are evenly heated, and at the same time pay attention to controlling the heat to avoid boiling dry water.

5.Simmer until the meat pieces are soft and glutinous and the soup is thick, turn off the heat and remove the meat pieces and place them on a plate.

6.Pour the remaining soup from the simmering process into a pot, cook over medium heat until the soup thickens, and pour over the meat pieces on the plate.

7.Finally, you can add some chopped green onions and minced ginger to enhance the taste.

It takes patience and care to make Dongpo elbows, and the time and heat of stewing need to be mastered properly in order to make Dongpo elbows with delicious taste and soft meat.

Dongpo elbow is a classic traditional Chinese dish that is prepared as follows:

Ingredients: 1 kg of pork belly, 30 ml of dark soy sauce, 30 ml of light soy sauce, 60 ml of cooking wine, 30 grams of sugar, 10 grams of ginger, 5 grams of green onion, 2 dried chili peppers, 500 grams of pork knuckle.

Steps:1Remove the hair and greasy pork knuckle, wash it in a pot and put it in the boiling water to blanch the blood and cut it into 3-4 cm pieces for later use.

2.Heat a wok and add sliced ginger, green onion and dried chili peppers, stir-fry until fragrant, add pork knuckle and stir-fry until slightly browned on the surface.

3.Add an appropriate amount of cooking wine, stir well, add dark soy sauce and light soy sauce, sugar and an appropriate amount of water (just enough to almost submerge your elbow).

4.Put in green onion knots, ginger slices, star anise, cinnamon and other seasonings, change to low heat and continue to cook after boiling, during which you should turn frequently, and pay attention to adding water to prevent jerky.

5.Cook for about 2-3 hours until the surface of the pork knuckle is golden brown, the soup is thick, and the meat is soft and delicious, then turn off the heat.

6.Pick out the pork knuckle, cut it into thick slices when eating, pour on the secret sauce, and sprinkle with chopped green onions.

Eating technique: The prepared Dongpo elbow should be tasted slowly, because it has been boiled for a long time, so every bite is full of rich meat aroma and good taste. It is recommended to eat it with rice or steamed bun cherry blossom stalls, which can better reflect the deliciousness and nutrition of the meal.

Here are the steps to make Dongpo elbows:

Ingredients: 1 pork knuckle.

Cooking wine 100 ml.

Ginger to taste.

Garlic to taste. Star anise: Appropriate amount.

Bay leaves: Appropriate amount.

Green onion to taste. 50 grams of caster sugar.

Yellow sauce to taste.

Sugar: Appropriate amount.

Soy sauce to taste.

Essence of chicken to taste.

Cooking oil to taste.

Salt to taste. Appropriate amount of water.

Steps:1Wash the pork knuckle, cut it into thick sections, add cooking wine, an appropriate amount of ginger, green onion, star anise, and bay leaves, and put it in a steamer for about 30 minutes until it is fully cooked.

2.Take out the elbow and soak in cool boiled water for 1 hour until the flavor is absorbed.

3.Add cooking oil to the pot, heat over high heat until the oil temperature is 8 hot, add green onions, ginger and garlic to sauté until fragrant.

4.Add an appropriate amount of yellow sauce, sugar, salt, soy sauce and an appropriate amount of water, boil until the sugar dissolves, then pour in the elbow after boiling, and cook on high heat for about 20 minutes.

5.Turn the elbow over and add rock sugar and chicken essence, and reduce the juice again on high heat until the juice is thick and the meat is tender and flavorful.

6.Sprinkle with a little chopped green onion and pepper before cooking.

Making Dongpo elbows requires a certain amount of patience and skill from Ryoju. If you're trying to make it for the first time, it's best to follow the recipe steps and pay attention to the heat to make a delicious Dongpo elbow.

Materials Needed:

Half a pound of pork knuckle.

3-4 slices of ginger.

2-3 cloves of garlic.

1 tablespoon cooking wine.

1 teaspoon salt.

1 2 teaspoons of five-spice powder.

1 tablespoon sugar.

1 tablespoon soy sauce.

1-2 cups of water.

How to make eggplant socks: 1Wash the pork knuckle and cut into cubes.

2.Pour an appropriate amount of water into the pot, add ginger slices, garlic cubes, cooking wine and pork knuckle, and skim off the foam after boiling.

3.Add salt, five-spice powder, sugar and soy sauce and continue to cook until the elbows are soft and cooked through.

4.Remove the cooked elbow and let it cool for later use.

5.In a frying pan, add a few tablespoons of lard (or vegetable oil), heat it, add the elbows and fry until golden brown.

6.Reduce the heat, add an appropriate amount of water, cover and simmer for 30 minutes to 1 hour, so that the juice is completely absorbed by the elbow.

7.Stir-fry the oak over low heat until the soup is thick.

8.Finally, you can adjust the seasoning according to your personal taste.

2.The simmering time can be adjusted appropriately according to the personal taste, in order to make the Dongpo elbow more flavorful, it is recommended to stew for a longer time;

3.When boiling, stir frequently to avoid burning, especially after adding the soup;

4.When cooking, the heat should be well controlled to avoid sticking to the bottom.

1 elbow burn the surface with fire to remove the miscellaneous hairs and clean up. Put water in the pot to boil, the elbow is too hot, take the reputation of the empty blanch, do not blanch for more than 2 minutes, the elbow is used again to eliminate the blindness and clean up the blood foam on the surface, clean up the pot and put the elbow into the elbow, add water to the elbow, add all the ingredients (except honey soy sauce), turn to low heat and cook for 2-3 hours after boiling over high heat (depending on the situation, cook until 7 or 8 minutes cooked, and the chopsticks can be inserted through).

2Let cool slightly, remove the bones and place on a plate.

3. Mix the dark soy sauce with the honey in the ingredients, apply it to the boneless elbow meat, and knead it.

4. After smearing, steam the basket drawer until the elbow is soft and rotten (the time depends on the ripening of the elbow, and the time is reduced if you like a harder).

5. When steaming the elbow, you can prepare the sauce, put oil in the pot, add all the ingredients in the seasoning, stir-fry the fragrance and remove the ingredients, add 3 spoons of soup to cook the elbow, add dark soy sauce, light soy sauce, appropriate amount of salt to boil and add cornstarch to thicken.

6. Take out the steamed elbow and put it on the plate, cut it with a knife a few times, pour the juice, and sprinkle the green onion with the empty calendar.

The process of making Dongpo elbows is more complex and requires patience and skill, and the steps are as follows:

Materials: 1Pig's trotters are elbows.

2.Ginger to taste.

3.Green onion to taste.

4.Cooking wine to taste.

5.Bean paste to taste.

6.Rock sugar to taste.

7.Soy sauce to taste.

8.Essence of chicken to taste.

2.Blanch the pork skin in hot water to remove the black grease on the surface.

3.Put the pork knuckle into the pot, add an appropriate amount of water, add green onions, ginger, cooking wine and blanch, remove and rinse after blanching.

4.Add water to the pot, add the blanched pork knuckle, add green onions, ginger, cooking wine and an appropriate amount of salt, and cook over medium heat for half an hour.

5.Open the lid and add an appropriate amount of silver rock sugar, pour in an appropriate amount of bean paste and soy sauce (mainly color), and cook over low heat for half an hour.

6.Then add an appropriate amount of chicken essence and cook over low heat until the elbows are soft and flavorful.

Dongpo elbow is a traditional Chinese delicacy, and the steps to make it are as follows:

Ingredients Required: Pork knuckle 500 g.

Cooking wine - 50 ml.

Ginger - 20 grams.

Green onion to taste.

Rock sugar - 30 grams.

Soy sauce - 50 ml.

Salt to taste.

Preparation: Soak the pork knuckle in cold water for 30 minutes to 1 hour to remove blood and odor.

Add water, cooking wine, ginger and green onion to the pot, put the pork knuckle in the pot, bring to a boil, turn to low heat and simmer for 2 hours until the elbow is very soft.

Remove the elbows and drain the soup for later use. Add a little oil to another wok and fry the elbows on both sides until golden brown.

Add rock sugar and stir-fry until melted, pour in soy sauce and broth, and then add an appropriate amount of salt to taste. Cook for about 10 minutes, then turn to low heat and continue to simmer for 40 minutes until the juice thickens.

When the heat is off, remove the elbows, cut them into small pieces, pour in the juice and bring to a boil again until the broth and the pieces of meat are well combined.

Although the process of making Dongpo elbow is more complicated, if you follow the above steps, you can make delicious Dongpo elbow.