Dongpo elbow can be said to be a classic dish, and it can be said that it is a must-have for every family during the New Year. The elbow method is not difficult, but it takes a lot of patience to treat, if you want to make the fat melt in the mouth, lean meat crisp and not chai, this process requires a little time and energy!
By Water Pity 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
1 pork knuckle
1 piece of ginger
Half an onion
2 scoops of cooking wine
1 octagon
1 cinnamon
A little peppercorns
1 handful of rock sugar
Original soy sauce to taste
2 scoops of watercress paste
1 scoop of oyster sauce
Salt to taste
<h2>Practice steps</h2>
1: Prepare all the ingredients, first soak the hooves in cold water for a little.
2: Prepare a pot of water, add salt and cooking wine to boil, simply blanch the hooves, and rinse with cold water.
3: Prepare a pot of water again, put the hooves in cold water, add ginger, star anise, peppercorns, soy sauce, pepper and cinnamon.
4: Cook over high heat until the soup is completely boiling, add watercress paste, oyster sauce, onion and rock sugar.
5: Cover and simmer for about 60 minutes.
6: Then send to the steaming oven, select the steaming mode, 100 degrees 90-120 minutes.
7: Heat the oil, add a little rock sugar, simmer over low heat until golden brown, add the soup water after sieving, turn off the heat after the deep and thick bubbles.
8: Drizzle on the hooves and sprinkle some cooked white sesame seeds to serve!
9. Finished product photo
10. Finished product photo
11. Finished product photo
<h2>Tips</h2>
1. Cook sugar color must be patient with a low heat slowly boiled, until the syrup viscous foaming began to turn golden to observe closely, careful not to burn. 2. During the stewing process, properly turn the hooves over several times, if the soup can be completely submerged, it is not needed. 3. If you have old soup at home, you can add a small half bowl when boiling hoofs, the effect is better! The rest of the soup can be sifted and stored!
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