Today's Dongpo elbow has become a feature of two major places, one is Meishan, and the other is Qishan. Although the two places are different, the practices are almost the same. The elbows made have a * * * similarity, that is, the color of the elbow is very bright, soft and rotten, and the fat is not greasy. The secret of this is that the elbow should be talked about in two ways.
If you want to make elbows, you need ingredients, such as pork elbows, ginger, pepper, vegetables and starch, and seasonings, such as cooking wine, oyster sauce, crystal sugar, cooking oil, etc. First, burn the bought elbows with fire, in order to burn off a layer of fine hair on the surface, and scrape the epidermis several times with a knife to remove oil and dirt on the elbows, and then rub them for two or three times to clean them. Separate for later use, put the elbow in the pan and stew it for a few minutes with low fire. At this time, remember to remove the floating foam, remove the elbow after cooking, dry it, then fry the elbow in the pan with oil, and turn it over when frying, so that the whole body can be fried, and color the elbow after cooking.
Steam the elbow in the pot for two or three hours, so that the elbow will rot. Then make the sauce, take the pot again, add two spoonfuls of starch, add a proper amount of boiling water, wait for the starch after firing, add the cooking oil in the two places, and stir it evenly, then pour it on the elbow, so that a delicious Dongpo elbow can be made. This is the process of making Dongpo elbow.