When it comes to Dongpo elbow, we naturally think of Mr. Su Dongpo, a gourmet and poet. The famous Dongpo elbow is actually a braised elbow.

Dongpo elbow is fragrant, soft and waxy, fat but not greasy.

Su Shi's sequel Volume 10 of Su Dongpo's Collected Works records:

Clean the pot, no water, no firewood. Don't rush him when he is ripe, it looks good when the fire is full. Huangzhou good pork, the price is as cheap as dirt. If you refuse to eat, the poor can't cook. Get up in the morning and play two bowls, which are full, so don't worry at all.

Dongpo elbow is fragrant and soft, bright red in color, crisp but not broken, fat but not greasy, slightly sweet in salt, tender and refreshing, and it will melt into slag at the entrance. It is really suitable for all ages!

In the early days, Dongpo elbow did not put soy sauce, but only used salt, pepper and other aniseed and sugar juice to stir fry and color. In recent years, the seasoning of Dongpo elbow has become more and more abundant. In addition to the traditional star anise, kaempferia kaempferia, fennel, tsaoko and pepper, dried pepper, soy sauce, fermented grains and douban are added to make Dongpo elbow more fragrant and rich in taste. Sichuan Dongpo elbow will also add pepper and dried Chili, because Sichuanese are not spicy!

Dongpo elbow has a long history. As early as the Qing Dynasty, it was recorded in the Excerpt of Four Seasons Recipes. This dish is called "Roasted pigskin, washed, braised with rock sugar, and red".

Dongpo elbow in Sichuan has its own characteristics, adding pepper to the seasoning and adding thick juice to the elbow at the bottom of the pot.

Dongpo elbow can be divided into Jiangnan Dongpo elbow and Sichuan Dongpo elbow according to different tastes in different regions. Jiangnan Dongpo elbow tastes salty and sweet. In addition to star anise, kaempferia kaempferia and fennel, Sichuan braised pork also needs Pixian watercress, pepper and dried pepper to make the meat more spicy.

Let me introduce a Sichuan-style home-cooked Dongpo elbow:

1. Wash Dongpo's elbow, cut some ginger slices, add water and ginger slices to the pot, blanch the meat in cold water, remove the blood foam, cook for five minutes, and take it out for later use.

Wash and blanch elbows to remove blood foam.

2. Stir-fry the sugar now. The wok is slightly hot, add a small amount of cooking oil, add a few pieces of rock sugar, stir-fry until all the rock sugar melts, and remove it when yellow bubbles appear.

Stir-fried sugar color with small fire

Wash the blanched elbow again, dry the water and fry it in hot oil. Fried elbow skin is more fragrant and delicious. (If you are afraid of trouble, you can omit this step. ) Then add salt, soy sauce and sugar to color and marinate for 2 hours. At this time, prepare some ingredients, cut some onions, ginger and garlic, and soak the star anise, kaempferia kaempferia and dried Chili in water to remove them, so that they won't burn when frying.

Marinate with seasoning for 2 hours.

4. Pour oil into a wok, add onion, ginger, garlic, star anise, kaempferia kaempferia, fennel, pepper, dried pepper and bean paste, stir-fry until fragrant, add appropriate amount of cooking wine, soy sauce and salt, add water to boil, then simmer for 90 minutes on low heat until the meat is crisp and rotten, and take it out.

Stew the elbow until it is crisp.

5. When the original soup in "cook the meat" is thickened by fire, or a small part of the original soup is thickened with some water starch, and the soup is slowly poured out on the elbow, so that the elbow is more delicious. Finally, sprinkle a handful of shallots and serve.