Dongpo elbow is a specialty of Meishan City, Sichuan Province. Dongpo elbow is fat but not greasy, delicious, crisp and rotten, with mellow and chewy meat. It is very popular with us, and I like eating it very much. Dongpo elbow, like Dongpo meat, pays attention to tender meat, moderate sweetness and saltiness, fragrant but not greasy, thin but not firewood. Su Dongpo cured a farmer's child and left him for dinner to thank him. Because of its beautiful rural scenery, it is sung as "the fragrance of natural pearl grass penetrates the heart" The farmer thought Su Dongpo was teaching him to cook, so he quickly put raw pork and wheat straw tied with meat into the pot. Unexpectedly, cooked meat tastes different.
You can also choose to remove pig hair by fire roasting, which will not cause much harm to the taste and taste. The first Dongpo elbow is not cooked to eat, but its taste comes from the processed juice; Secondly, the skin of pork elbow will not damage the taste even if it is baked or fried.
First cooking: clean the pig's elbow, put the pig's front elbow into the pot, drain the water close to its surface, and add pepper, pepper, pure grain wine and so on. After the fire boils, simmer for 4-5 hours, and then take it out to dry. Use less water-less water can make meat taste mellow, and it takes time-it takes time to stew pork elbow, so you can't rush it. Only when there is enough time will it be completely released and delicious.
Dongpo elbow is well done, and the finished product is thin and tender, bright red in color, rich in juice and alcohol, soft and rotten but not broken in shape, fragrant and glutinous but not greasy. The key raw materials are pig elbow and old rock sugar. Dongpo elbow adopts pig's front leg hoof, which is rich in nutrition. In terms of nutrients, it can not only show you excellent protein content and essential oleic acid. Heme and compounds that promote iron digestion and absorption can also be used to improve anemia.