When we mention 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 "Su Dongpo Collection" sequel volume 10 records:

Clean the pan, without water, the firewood can't afford to smoke. Don't rush him when he is ripe, he is beautiful when the fire is full. Huangzhou good pork, the price is as cheap as dirt. You refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't worry about it.

Dongpo elbow is fragrant and soft, with bright red color, crisp but not broken, fat but not greasy, slightly sweet in salty, tender and refreshing, and slag in the mouth. It is really suitable for all ages!

The early 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 for Dongpo elbow has become more and more abundant. In addition to the traditional star anise, kaempferia kaempferia, fennel, Amomum tsaoko and pepper, dried Chili, soy sauce, fermented glutinous rice, douban and other seasonings 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 Extracts of Four Seasons Recipes that this dish was called "Roasted pork skin, washed, braised in brown sauce with rock sugar, and served red".

Dongpo elbow in Sichuan has its own characteristics, adding pepper to the seasoning and adding the procedure of pouring thick juice on the elbow at the end 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. Besides anise, kaempferia kaempferia and fennel, Sichuan braised pork also needs Pixian watercress, pepper and dried Chili, which makes the meat more fragrant and spicy.

I will 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, boil for five minutes, and remove it for later use.

Wash the elbow and blanch it to remove the blood foam.

2. Now stir-fry the sugar color. Heat the wok slightly, add a small amount of cooking oil, put a few pieces of rock sugar, stir-fry on low heat until all the rock sugar melts, and put it out for use when yellow bubbles appear.

Stir-fried sugar color with small fire

3. Wash the blanched elbow again, dry the water and fry it with hot oil. The 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 onion, ginger and garlic, and soak the star anise, kaempferia kaempferia and dried pepper in water and take them out, so that they will not be burnt when stir-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 and bring to a boil, then simmer for 90 minutes, and remove the meat until it is crisp and rotten.

Stew the elbow until it is crisp.

5. When the original soup in cook the meat is thick with fire, or scoop out a small part of the original soup and add some water starch to thicken it, and pour the soup out slowly on the elbow, so that the elbow is more tasty. Finally, sprinkle a handful of shallots and serve.