Elbows contain more grease, very easy to make it greasy, to make fat but not greasy, melt in the mouth, after several steps of processing, and soft and crispy, is to spend a lot of time to stew, as long as the stew enough time, soft and crispy is not difficult. The real Dongpo elbow steps are very tedious, here to share the very simple home practice method, the flavor is also great, and easy to operate.

Pick the bones of the elbow to dry the moisture and then with a meal paper to dry a little, and then pour a little vegetable oil in a pot to seven or eight percent of the heat to put the meat skin side down in the pot on medium heat to the skin deep-fried to a golden brown, deep-fried and then put on a plate to spare.

Take a clean casserole, casserole under the pad bamboo grate to prevent sticking to the pan, the onion and ginger evenly sprinkled on the bottom of the casserole, put peppercorns, yellow wine, the rest of the rock sugar and fried sugar color soup, salt and soy sauce into the casserole, and finally the elbow skin down into the casserole; and then pour in hot water did not pass the elbow, open the fire boil and then turn to a low fire slowly simmer for three hours, wait until the soup is thick, you can collect the juice can be; A pot of delicious Dongpo elbow is finished.

We know that Dongpo elbow is related to Su Dongpo, a great poet of the Song Dynasty. According to legend, Mr. Dongpo passed through Yongxiu area and cured a farmer's child. The farmer stayed with him for dinner, and he casually chanted the phrase "Pearls of straw through the heart", and when the farmer heard it, he cooked pork with the straw that was tied with the meat, which was later known as Dongpo's elbows. Some people say that Dongpo's elbow is related to Su Dongpo's wife, and there are many different opinions.

Dongpo elbow is said to have been invented by Su Dongpo, no matter whether it is true or not, what is certain is that the people of the people of this great man of letters, who loved food, appreciated it from the bottom of his heart. Want to make Dongpo elbow soft and crispy in the pressure cooker with the help of not difficult, want to fat but not greasy but to put some effort. The following flounder to introduce the specific method.

Materials

Pork elbow, yellow wine, soy sauce, sugar (icing sugar better), onion and ginger

Dongpo elbow practice

Pork elbow blanching wash off the blood foam standby onion and ginger pads in the bottom of the pot skin down into the pan to the wine instead of water to add (fast no meat shall prevail) to add the soy sauce, sugar into the electric crockpot, high-grade stewing in the afternoon.