Homecooked Dongpo elbow
condiments
Elbow 1, rock sugar 100g.
perfume
2 cinnamon, 4 star anise, 5 fragrant leaves, 6 cloves, 3 tsaoko and 3 grams of pepper.
condiment
2 tablespoons of white wine, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 piece of ginger, 2 green onions, half a head of garlic and a little salt.
working methods
1, wash the elbow first, then blanch it (add 1 tablespoon of white wine, half a slice of ginger, 1 root onion), take it out and rinse it with running water for later use.
2. Put a little oil in the pressure cooker, add rock sugar and stir-fry until brown, add appropriate amount of boiling water and all seasonings, 1 tablespoon of white wine, soy sauce, salt, onion, ginger and garlic, and then put in the elbow (the soup is less than half of the elbow).
3. Turn the pressure cooker to medium-low heat for 40 minutes and turn off the heat for 30 minutes.
4. Open the lid and add the soy sauce, slowly collect the juice with medium heat, turn the elbow a few times, and then pour the soup on the elbow with a spoon to make the elbow taste and color (about 30 minutes).
5. Take out the elbow and put it in a big bowl. Pour the soup thinly on your elbow and sprinkle a little chopped green onion. When eating, cut the elbow surface into small squares with a knife.
Authentic Dongpo pork joint
raw material
A pig's elbow is about two and a half pounds, four tablespoons of bean paste, one piece of ginger, half a garlic, half a onion, one tablespoon of vinegar, two tablespoons of sugar, one tablespoon of sesame oil, one tablespoon of soy sauce, half a catty of soup, salt and monosodium glutamate.
working methods
1. Flying pig elbow to remove blood foam.
2. Cut ginger and garlic in half for later use; The other half of the ginger is mashed and the onion is tied into a knot.
3. Put the pork elbow, onion knot, mashed ginger and soup into a large bowl, put it into a boiling water steamer, steam for about an hour on medium heat, then add soy sauce, and continue steaming until the pork elbow is soft and rotten.
4. Take it out and put it on the plate.
5. In a small bowl, add Jiang Mo, minced garlic, bean paste, white sugar, sesame oil, monosodium glutamate, vinegar and half a tablespoon of fresh soup.
6. Pour the seasoning evenly on the pig's elbow.
Matters needing attention
1, remember to simmer the meat slowly. That is, the formula of 13, which evolved from "Dongpo elbow", is "slow fire and little water, fire is full of beauty".
2. When simmering meat, first boil it with a big fire, then change it to a small fire and scoop up all the floating foam. The elbow won't rot.
Spiced Dongpo elbow
material
One elbow, onion, ginger, garlic, rock sugar, cinnamon, fragrant leaves, star anise and spiced.
working methods
1. Remove the pig hair from the elbow skin with a torch, throw it into boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut some holes in it with a knife, so it will be cooked quickly.
2. Boil the clear water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is 78% mature, remove it and put it in a steamer.
3. Steam on the pot for one and a half hours. During the period, you can adjust the seasoning and pour the right amount of salad oil into the wok.
4. Stir-fry onion, ginger and garlic, and add cinnamon, fragrant leaves and star anise to stir fry.
5, and then add the right amount of water (the amount of water is basically controlled in a small fire for 40 minutes, leaving a small bowl is appropriate).
6. Add some rock sugar, spiced powder, two or three spoonfuls of soy sauce, and burn slowly on low heat. The last small bowl of soup is seasoning.
7. After the elbow is steamed, put it on a plate and pour the freshly prepared seasoning.
Signature Dongpo elbow
condiments
Elbow 1, rock sugar 20, cooking wine 8 tbsp, light soy sauce 4 tbsp, onion 5, ginger 1 chunk.
perfume
Cinnamon 1 segment, star anise 3, fragrant leaves 5, clove 5, tsaoko 2, nutmeg 1, coriander seed 0.5 tbsp, pepper 1 tbsp, dried tangerine peel 1 tbsp.
working methods
1. Cut shallots, slice ginger and put all kinds of seasonings into gauze bags for later use.
2. After the elbow is cleaned, put it in a boiling pot, add water to prevent it from passing, add half a onion, half a ginger and 3 tablespoons of cooking wine, and don't cover the boiling switch.
3. Turn on a small fire in another saucepan, add crystal sugar, add about 100ml of water to half a bowl, dissolve and cook until caramel color. This process takes 10- 15 minutes.
4. When the sugar turns dark amber, immediately pour a lot of hot water, put the seasoning bag in it and cook it a little.
5. Add the elbow, the remaining cooking wine, onion and ginger slices, and add boiling water until the elbow has just passed.
6. After boiling, turn to low heat, cover and cook for more than 2 hours until soft and rotten, and turn it a few times in the middle.
7. Remove seasonings and other sundries, and fill out half of the soup that is not used. Pour the soy sauce into the remaining soup, open the lid and collect the juice over high heat. Scoop soup every few minutes, fill the elbow surface, and turn it from time to time to observe the uniformity of coloring. The whole process takes about 40 minutes.
8. When the soup begins to thicken, remove the elbow and put it in a plate for later use. Continue to collect the juice into the pot until the color is deep and foaming, and pour it on the elbow.
skill
1, the sugar color should be cooked slowly with medium and small fire, and the syrup should be closely observed when it becomes sticky and bubbles into golden yellow, and be careful not to burn it. Don't stir during cooking, shake the pan to make it heated evenly.
2, the amount of each seasoning can be adjusted according to personal preference, and children's shoes with heavy taste can add some salt.
3. When collecting juice, the elbow joint is soft and rotten, so be careful to turn it so as not to damage the overall shape.