Meishan authentic Dongpo elbow practice is as follows:

Tools/materials: 1 back elbow, peppercorns, ginger, scallions, coriander, balsamic vinegar, oil, sugar, salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, bean paste, chili pepper, pepper, soaking ginger, soaking sea pepper, water, knife, frying pan, steamer.

1, do Dongpo elbow before and after the elbow can be, weight between 2 ? to 3 pounds is better. First clean the elbow, preferred and then try to pull out the hair on it. Then use water to soak the elbow for about 1 hour, so that you can soak out part of the blood.

2, prepare 120 grams of ginger peeled and cleaned, and then cut into slices, and then cut into silk, and finally cut into a little finer ginger. Also prepare 5 small green onions cut into scallions, 3 cilantro chopped minced spare. Pickled ginger and pickled sea pepper should be chopped and set aside.

3, will be clean elbow into the pot, add just over the elbow but also a little more water, open high heat to boil the water, water boiling will be froth, as long as the froth appeared we will promptly hit the water after the water boiled continue to maintain a high fire to cook on the 5 minutes, 5 minutes after the green onion knots, ginger, 20 peppercorns and 30 grams of cooking wine together to the pot, and then changed to the smallest fire stewed on the 3 hours. hours.

4, add 100 grams of oil to the pot, the oil temperature 3 into the heat into the 50 grams of Pixian bean paste, with a small fire to the flavor of the bean paste and red oil stir fry out, and then ready to pour the ginger into the pot together with the stir-fry, to the ginger flavor stir fry out of the ginger aroma out of the end of 20 grams of soaking ginger and 20 grams of soaking the end of the sea pepper to increase the taste, and chili pepper 5 grams of chili pepper to increase the color of the pepper 5 grams of chili pepper to increase the The flavor of numbness.

Stir fry all the seasonings in the pan evenly, stir fry the aroma can start to season, add a little salt, then add 3 grams of sugar, 30 grams of soy sauce, 3 grams of soy sauce, 15 grams of vinegar and 15 grams of oyster sauce, stir fry evenly, so that all the seasonings are fully integrated with each other.

5, the fried seasoning poured on top of the boiled elbow, note that we only half of the seasoning poured on the elbow, but also the remaining half of the next use. Steamer on high heat boil steam, the elbow into the steamer, steam on high heat for 3 minutes, so that poured on the seasoning can completely penetrate into the meat, steamed and then removed, and then the rest of the seasoning poured on the elbow.