Chinese Food
Meishan Dongpo elbow
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I went to a Sichuan food restaurant in Chinatown with my friends. I ate the elbow on the east slope of Meishan. I used to think Dongpo elbow was fat and greasy. But it's spicy and fragrant. I fell in love with it decisively.
Cooking ingredients
Cooking Steps
Step1:Boil the oil over fire. Put in a small piece of rock candy. Stir fry the rock candy. Put in the pepper and star anise to make it fragran
Step2:Quickly put in the pig elbow. Stir fry until it is sugar colored, then pour in cooking wine. Then add water. The water should be no more than the pig elbow. Then put cinnamon, fennel and boiled water on a large heat. Turn the heat to simmer until the juice is collected. The first degreasing is completed.
Step3:Take out the pig's elbow after collecting the juice. Then put it in the pot and steam until the meat is rotten. This is called the second degreasing.
Step4:Cut the garlic, onion, ginger and coriander into pieces. Boil the oil and stir fry. Add pickled peppers, spicy bean paste, a teaspoon of vinegar, sugar and starch and add water. Stir fry the juice and pour it on the pig elbow.
Step5:You can add some rape. It's not so greasy
Step6:Cut with a knife when eatin
Cooking tips:It's better to cook it in a pressure cooker. It's easy to cook and delicious.
