Casserole stewed Dongpo elbow

Main ingredients main

1 pork elbow, serving 3 people

Accessories others

1 piece of ginger? 1 piece of Heile casserole? 1 spoon of Sichuan peppercorns? 1 green onion? 2 spoons of salt? 2 star anise? 2 peppers? 2 spoons of light soy sauce? 2 pieces of brown sugar? 4 pieces of white wine Shao

Dongpo Pork Pork is a traditional Sichuan dish. It is fat but not greasy, not rotten, and has good color, aroma, taste and shape. It is fat, soft and palatable, with original flavor and rich aroma. It tastes especially good when eaten with a soy sauce dish for dipping. Some people call it "beauty food" because it is rich in collagen. Today I will share with you how to make Dongpo elbow casserole.

How to stew Dongpo elbow in a casserole

Step

1

Wash all the ingredients and set aside.

Step

2

Clean the elbows, add two spoons of cooking wine and white wine, half a piece of ginger and an appropriate amount of water and bring to a boil. Remove the foam while cooking. Control the moisture and set aside.

Step

3

Wash the casserole, pour an appropriate amount of peanut oil to heat, add onion, ginger, and star anise and sauté until fragrant.

Step

4

Boil brown sugar and a little water.

Step

5

Fill up the water, bring to a boil, and then add the elbows.

Step

6

Cover the lid and simmer over medium-low heat for 3-4 hours, turning over frequently to avoid burning.

Step

7

Collect the juice and take it out of the pot

Picture of the finished product of casserole stewed Dongpo elbow

Cooking tips for braised Dongpo pork elbow in casserole

Tips

1. Because the pork elbow is relatively large, it takes a long time to get the flavor. You can add boiling water to save time.

2. Stewing in a casserole can preserve the original flavor of the elbow.