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Dongpo pork knuckle

Dongpo elbow is one of the classic traditional dishes of Han nationality in China and Sichuan, belonging to Sichuan cuisine. Dongpo elbow is actually not Su Dongpo's work, but his wife Wang Fu's masterpiece. "Dongpo elbow" is called Su Dongpo, which is also a famous dish in Sichuan. This is because "Dongpo elbow" comes from Su Dongpo's hometown, Dongpo District, Meishan City, Sichuan Province.

According to legend, Su Dongpo's wife, Wang Fu, once stewed her elbow at home because of her carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the taste of the yellow elbow was unexpectedly good, and Su Dongpo was suddenly overjoyed. Su Dongpo not only cooked repeatedly by himself, left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation.

manufacturing method

Materials: 2 pig elbows (1500g) and 300g of snow mountain soybean. Accessories: 50g of scallion, 50g of Shaoxing wine, 5g of ginger/kloc-0, 5g of Sichuan salt.

production process

1. Scrape the pig elbow clean and cut a knife along the bone seam;

2. Cook thoroughly in the soup pot and remove the elbow bone;

3. Put it into a casserole with pig bones and add cook the meat original soup;

4, put a lot of onion festival, ginger, Shao wine to boil;

5. Wash the snow beans, cover them tightly and put them in a boiling casserole;

6. Then move to a small fire and simmer for about 3 hours, and gently poke with chopsticks until the skin is rotten;

7. When eating, put Sichuan salt and soup beans in a bowl;

8. You can also dip in soy sauce.

Features:

Original flavor, full of fragrance.

The chef knows everything:

Note: hooves are elbows. After the hoof is stewed, it can be soaked in soup for a long time, which is easier to taste.

Multiflavor chicken

Strange chicken, also known as Miaoguo chicken, is a common traditional dish of Han nationality in Sichuan Province and Chongqing municipality. It belongs to the cold dish of Sichuan cuisine. The finished product is spicy, sweet, salty, fresh and fragrant. It tastes delicious, the meat is tender and refreshing, and the flavor is unique, so it is called strange taste.

raw material

Big bamboo shoots, rooster or chicken 500 grams. Seasoning sesame oil 25g, onion, sugar, pepper, sesame 15g, monosodium glutamate 3g, soy sauce 40g, pepper powder 1g, vinegar 10g, sesame paste 15g.

working methods

1 Stir-fry sesame seeds and grind them into coarse flour. Cut the onion into powder.

2 Cook the chicken in white water, soak it in water and cool it thoroughly, take it out, dry the water and coat it with sesame oil.

3 Mix the seasoning into juice, pour it on the chicken in the pot, and finally sprinkle with sesame noodles and mix well.

Nutritional value: drumsticks-A recent study in Britain found that the nutritional value of chicken is not as good as before. Michael Patrick, a professor at the Institute of Brain Chemistry and Human Nutrition, City University of London, recently widely reported this research result through the media.