People who love to eat Dongpo elbow still remember it vividly, and the fresh and sweet taste makes people salivate at the thought of it. The most authentic approach of Dongpo elbow is actually not so difficult, as long as you master the ingredients and time. Want to know what the East Slope Elbow does and what the Elbow does? Let's take a look.
Homely East Slope Elbow
Ingredients
1 elbow, 100 g rock sugar.
spices
2 cinnamon, 4 star anise, 5 fragrant leaves, 6 cloves, 3 grass fruits, 3 peppercorns.
seasoning
2 tbsp white wine, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 piece of ginger, 2 green onions, 1/2 garlic, a pinch of salt.
method
1: Wash the elbows and blanch the water (add 1 tbsp of white wine, 1/2 piece of ginger and 1 green onion), rinse with running water and set aside.
2: Put a little oil in the pressure cooker, add rock sugar and fry until brown, add an appropriate amount of boiling water and all spices, 1 tablespoon of white wine, soy sauce, salt, onion, ginger and garlic, and then add the elbow (the soup is not more than half of the elbow).
3: Turn the pressure cooker to medium-low heat for 40 minutes, turn off the heat and simmer for 30 minutes.
4: Open the lid and add the soy sauce, slowly collect the juice over medium heat, turn the elbow over several times, and then use a spoon to continuously pour the soup on the elbow to let the elbow taste and color (about 30 minutes).
5: Remove the elbow and put it into a large bowl, pour the soup thin on the elbow and sprinkle a little green onion. When eating, use a knife to cut a small square on the surface of the elbow.
Authentic East Slope Elbow
raw material
About 2 1/2 pounds of pork knuckle, 4 tbsp of bean paste, 1 piece of ginger, 1/2 garlic, 2 2 halves of green onion, 1 tbsp of vinegar, 2 tbsp of sugar, 1 tbsp of sesame oil, 1 tablespoon of dark soy sauce, 1/2 kg of soup, salt, MSG to taste.
1. Fly the pig's elbow to remove the blood foam.
2: Chop half of the ginger and garlic separately and set aside; The other half of the ginger is broken and the green onion is pulled into a knot.
3: Put the pork knuckle, green onion knot, beaten ginger and soup into a large bowl, put it in a steamer with boiling water, steam it for about an hour over medium heat, and then put the soy sauce until the pork knuckle is soft and rotten.
4: Remove and place on a plate.
5: In a small bowl, add ginger, minced garlic, bean paste, sugar, sesame oil, monosodium glutamate, vinegar and 1/2 tablespoon of fresh soup to mix with the seasoning.
6: Pour the flavor evenly over the pork knuckle.
Precautions
1: When simmering the meat, remember to simmer over low heat and simmer slowly. That is, the 13-character recipe of roasted meat that "slowly catches fire, less water, and when the fire is sufficient, it is beautiful", is the evolution of "Dongpo Elbow".
2. When simmering the meat, first boil it over high heat, then change the heat to a low heat and pick up the foam. The elbow will definitely not rot.
Spiced East Slope Elbow
material
One elbow, green onion, ginger, garlic, rock sugar, cinnamon, fragrant leaves, star anise, five spices.
1, use the fire to remove the remaining pig hair on the skin of the elbow, throw it into boiling water and boil for a few minutes, remove the blood and dirt, and then fish out the elbow, use a knife to cut a few holes on it, so that it is cooked quickly.
2: Bring fresh water to a boil, add an appropriate amount of green onion, ginger and fragrant leaves, cook the treated elbows until seven or eight ripe, fish out and steam.
3: Steam for an hour and a half. During this time, the seasoning can be adjusted and the appropriate amount of salad oil is poured into the wok.
4: Stir-fry the onion, ginger and garlic until fragrant, add cinnamon, fragrant leaves and star anise and stir-fry.
5, then add an appropriate amount of water (the amount of water is basically controlled after 40 minutes of low fire left a small bowl is appropriate).
6, then add some rock sugar, five-spice powder, two or three spoonfuls of soy sauce, slowly burn over low heat, and finally the small bowl of soup is the seasoning.
7: After the elbows are steamed, put on the plate and pour the freshly adjusted seasoning.
Signature East Slope Elbow
1 elbow, 20 rock sugar, 8 tbsp cooking wine, 4 tbsp light soy sauce, 5 green onions, 1 chunk of ginger.
1 cinnamon, 3 star anise, 5 fragrant leaves, 5 cloves, 2 grass fruits, 1 nutmeg, 0.5 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp tangerine peel.
1: Cut the green onion into sections, slice the ginger, and put all kinds of spices into a gauze package and set aside.
2: Clean the elbows and put them in the cooking pot, add water to put them over, add half of the green onion, half of the ginger slices and 3 tbsp of cooking wine, cook on and off the heat without lid.
3: Take another saucepan and turn on medium-low heat, add rock sugar, add a small half bowl of water about 100ml, dissolve and boil until caramel colored, this process takes 10-15 minutes.
4: When the sugar color turns to a dark amber color, immediately pour a lot of hot water, and put the spice packet into the slightly boiled flavor.
5: Add the elbow, the remaining cooking wine, green onion and ginger slices, add boiling water until you have just crossed the elbow.
6: Turn to the minimum heat after boiling, cover and simmer for more than 2 hours until soft and rotten, turn over several times in the middle.
7, fish out spices and other debris, and put out half of the soup without, pour in the remaining soup soy sauce, open the lid, high heat to collect the juice. During this period, scoop up the soup and pour it all over the surface of the elbow every few minutes, turn it over from time to time, and pay attention to the uniformity of the coloring, the whole process is about 40 minutes.
8: When the soup begins to thicken, fish the elbow into the dish and set aside, continue to collect the juice in the pot until it is dark and thick and blistering, and pour it on the elbow.
Tips
1, boiling sugar color should be slowly cooked over medium-low heat, syrup viscous foaming into gold up to observe closely, be careful not to burn. Do not stir during the boiling process, but shake the pot to heat it evenly.
2, the amount of each seasoning can be adjusted according to personal preferences, heavy taste of children's shoes can be added to the appropriate amount of salt.
3. When collecting juice, the elbow has been soft and rotten, and it should be turned carefully so as not to damage the overall shape.
Conclusion: The above is the most authentic method of dongpo elbow that you introduced, and you all know it. This is really excellent for people who like to eat Dongpo elbows. After reading the above-mentioned practice of Dongpo elbow and the practice of elbow, if you want to eat, hurry up and act.