How to make braised Dongpo elbow in a casserole, which is tender, delicious and rich in texture?

Dongpo elbow is a traditional Sichuan dish. It is plump but not greasy, not broken, and has outstanding color, aroma, taste and shape. It is plump, soft and delicious, original and rich in aroma. It tastes especially good when served with a soy sauce dish for dipping. Some people also call it "beauty and skin care products" because of its rich collagen. Let me share with you the first step in making this Dongpo elbow in a casserole

Main ingredients for Dongpo elbow in a casserole: pork knuckle, one ginger slice, one peppercorn, one green onion, one salt, two tablespoons 2 auxiliary ingredients of star anise: 2 Chaotian peppers, soy sauce, 2 spoons of old brown sugar, 2 pieces of rice wine, 4 spoons of pure grain wine, 4 spoons of Heile casserole, a processing technique:

All materials are cleaned and set aside. Clean the elbow, add two spoons of rice wine and white wine, pork elbow, one ginger slice, one peppercorn, one onion, one salt, two spoons of star anise, 2 auxiliary ingredients: 2 Chaotian peppers, light soy sauce, two spoons of brown sugar, two pieces of rice wine, four spoons of pure grains Four spoons of wine, one and a half ginger slices and appropriate amount of water are brought to a boil in a Heile casserole. While simmering, remove the foam and drain the water. Step 2

Clean the casserole, pour appropriate amount of peanut oil and heat it, add ginger, garlic and star anise and sauté until fragrant. Add brown sugar and a small amount of water and bring to a boil. Fill with oil and water, bring to a boil, then pour in the elbows. Cover and simmer over medium-low heat for 3-4 hours, turning over frequently to prevent burning. Tips for stir-frying sugar-colored red panda finished products: Be sure to put something under the elbows, otherwise the meat will easily stick to the casserole. If there is no grate, you can also use wooden chopsticks to pierce one

You must use low heat to stew the elbow. Because the casserole has a strong heat storage effect, it needs to be turned over frequently to prevent it from burning. Tips for stir-frying sugar-colored red panda finished products: Be sure to put something under the elbows, otherwise the meat will easily stick to the casserole. The sauce will still boil with the smallest fire. If it becomes popular, it will be easy to stew the sauce before the elbow is cooked. The above is the process of braised Dongpo elbow in a casserole. Comments are welcome. If you like it, please understand and leave a comment. , your attention and evaluation are the driving force.