“Put the clean pig heads and elbows into a big pot and stew them slowly on the honeycomb stove. The smell of the stew fills the room. Because the meat is attracted, the boys also It's crazy not to go out, so everyone sits quietly around the stove, watching and waiting for the old man to turn the pig's head and elbow, and take a bite; there weren't as many seasonings as there are now, just add soy sauce and stew, stew The meat is so fragrant and not greasy at all. It’s soft and glutinous and I always feel like I can’t get enough of it. Nowadays, the pork elbow is still a Chinese New Year dish, and a plate is served every year at family gatherings. The brothers and sisters still miss it when they were young. "The old man's stewed elbow"

How to make Dongpo's rich pork elbow

1.

Soak a pork elbow in water for about 2 hours after defrosting. Remove the blood

2.

The pork knuckle looks white and smooth, but there are still many tiny hairs on the surface. The best tool to use at this time is tweezers, tweezers for eyebrow trimming , can be pulled out by the roots, which is much easier to use than using a hot fire hook to scald, but it is time-consuming

3.

Boil a pot of hot water and put Add a little green onion and ginger slices, put in the cleaned pork elbow and cook until foam forms.

4.

Put in another casserole, add the boiled pork elbow, The casserole or other pot must be big enough

5.

Prepare the spices: star anise, cinnamon, peppercorns, cloves, fennel, herb, nutmeg, bay leaves, tangerine peel, and at the same time Prepare a tea bag to hold spices

6.

Put the spice bag into a casserole, add scallions and ginger juice (the juice squeezed from fresh ginger is stored frozen)

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7.

Put in warm water to cover the pork knuckles, add an appropriate amount of cooking wine and dark soy sauce, and bring to a boil over medium heat

8.

After boiling the pot, turn to low heat and simmer. The casserole will remain boiling. Cover the lid of the casserole and simmer for 2 and a half hours

9.

After 2 and a half hours, Some of the water in the casserole has been consumed. Check the water level to see that almost 1/3 has been consumed. At this time, you can turn off the heat

10.

Put in an appropriate amount of stewed elbows in a new wok. For the soup, add light soy sauce and rock sugar and bring to a boil

11.

Carefully add the elbows and simmer until the flavors are infused. Use a rice spoon to pour the soup on the elbows. , when the soup begins to thicken, carefully put the elbows on the plate. At this time, the elbows are already very soft. If you move more widely, you may worry that the bones will fall off

12.

< p>Put an appropriate amount of water starch into the remaining soup, bring to a boil, and pour it on the elbows. After serving, sprinkle a little chopped green onion and white sesame seeds

Picture of the finished Dongpo Fortune Elbows

< p>Cooking Tips

1. Soak the elbows in water to remove the blood in advance

2. The hair on the elbows can be treated with fire, ironing, plucking, etc.

3. The pot used to stew the elbows must be large enough, and the water must cover the elbows

4. This method does not require frying the sugar color, and it is very simple to handle