Category of ingredients: pork
Taste: spicy
Suitable season: autumn
Color and fragrance: the soup is milky white, and the pork elbow is rotten and soft. Ingredients: pork elbow, snow mountain soybean.
Accessories: onion festival, Shao wine, ginger and Sichuan salt.
allusion
Dongpo elbow is a traditional dish made by Su Dongpo. It has the characteristics of fat but not greasy, and it is not rotten. It has excellent color, fragrance, taste and shape. Some people call it "beauty food" and foreign guests praise it as "a world famous dish".
The production of Dongpo elbow in Meishan is much better than that of Su Dongpo. First of all, in the selection of materials, only pig hooves are selected. After washing, they are stewed in clear water until they are eight minutes hot. Then the elbows are picked up and steamed in a steamer. After degreasing twice, the elbow has reached the position of fat but not greasy, and it is not rotten.
The most famous food culture in Sichuan is Dongpo elbow. There are no fewer than ten versions of the legend about the birth of Dongpo's elbow in Sichuan alone, the most famous of which are the "transfer theory" and "temperament theory".
"Transfer Theory" refers to the fact that Dongpo was banished to Lingnan in those years, and he turned his grief into food. Not only did he "eat 300 lychees a day", but he also devoted himself to cooking, so a large number of delicacies were born, and Dongpo elbow was the best.
The theory of "temperament" took place in his hometown Meishan (Meizhou), which means that Dongpo, the newly married Yaner, suffered from waist and leg pain due to excessive sexual intercourse. The new wife saw it in her eyes and it hurt in her heart, so she secretly asked for many remedies without telling him, but it didn't work.
One day, she stewed a pair of pig thighs for Dongpo and took a nap by the fire. Suddenly, she was awakened by a burning smell: the pot was burnt! She was busy cutting off the fire, and turned out the leg of the pig in distress. When she saw that the soup had been dried, the pigskin near the bottom of the pot was slightly brown. Seeing that it was time for dinner, she used her quick wits to pour gravy on the pig's legs and sprinkle ginger rice, garlic and chopped green onion.
She watched Dongpo take the first bite in fear and trembling. Unexpectedly, this delicious pork leg made Dongpo's appetite double, and he wiped out both pork legs like a breeze.
The daughter-in-law cooked this dish for him every once in a while, and to her surprise, Dongpo's symptoms of waist and leg discomfort disappeared unconsciously. From then on, the life of the young couple is more sweet and beautiful.
There are two main types of modern Dongpo elbow practice: one is the practice of "Dongpo's wife":
Fill the whole pig's thigh with casserole, add cold water, it is advisable to just pass the pig's leg, add crushed ginger and whole onion, boil over high heat, remove the blood bubbles and stew it with slow fire instead.
When the soup is basically dried up and the pigskin is semi-transparent, take it out and put it in a big bowl. While it is hot, pour the juice mixed with soy sauce, sugar, aged vinegar, refined salt, red pepper, diced red and green pepper, crispy Pixian watercress, dried pepper segments, fresh pepper, cumin powder and bittern oil, and sprinkle with chopped fried flower kernels, black sesame seeds and salted oil.
The other kind is simpler. Put the pig's thigh with pepper and salt evenly in a small porcelain basin covered with a layer of kelp (about 200 grams), put about 100 grams of Yibin broken rice sprouts and Hanyuan pepper, buckle it with another basin, put it in a steamer and steam it for 3 hours with strong fire.
These two methods, material selection and temperature are very important.
The biggest feature of Dongpo elbow is delicious, oily but not greasy, but its skin and fat parts are better than lean meat.
Even my fair lady who doesn't touch any oil stars on weekdays can't help but taste a piece of fat with skin at the moment.
ingredients
Ingredients: pork elbow, snow mountain soybean
Accessories: scallion festival, Shaoxing wine, ginger and Sichuan salt.
method of work
1) Scrape and wash the pig elbow;
2) put it in a soup pot to boil, beat off the floating foam and cook thoroughly;
3) Add onion, ginger, and a lot of Shaoxing wine to boil on a strong fire, and then add sugar;
4) Wash the snow beans, put them into a boiling casserole and cover them tightly;
5) Then move it to a low fire and simmer for about 2 hours, then take out the pig bones and put the elbows right before stewing until the skin is rotten with a gentle poke with chopsticks;
6) When eating, put Sichuan salt and soup beans into the bowl;
7) You can also eat it with soy sauce.
eat
There are two forms when eating:
One is clear soup style. Take out the steamed elbow, put it in a bowl, and fill it with stewed chicken soup. If there is no chicken soup, boiled water will do. Add a little salt and a little onion. It's best to put soy sauce in another bowl, and dip it in soy sauce when eating, which tastes fresher.
The second is seasoning. That is, the steamed elbow is taken out of the court bowl, and the prepared seasoning is poured, so it can be eaten.
The Dongpo elbow in Meishan is very exquisite in seasoning, and it is composed of 17 kinds of raw materials, which has distinctive characteristics and is suitable for the tastes of guests from east, south, west and north and overseas friends.