Chinese Food
Dongpo elbow
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Cooking ingredients
Cooking Steps
Step1:Wash the pig's elbow. Put some ginger in the lower cold water pan and cook it together. When it's 8 minutes, remove it and put it on the plate. Spread the soy sauce on the meat skin while it's hot (coloring). Set aside.
Step2:Sliced scallion, sliced ginger and pickled sprout.
Step3:Put the pork elbow to be cooled into a hot oil pan and fry until there are even small bubbles in the skin. When it is slightly cool, use a knife to cut it from the inside of the elbow along the direction of the bone. Deep to the bone. Remove the bone from this place (the meat and skin removed should be as complete as possible). Cut the meat from the inside into square small pieces (can't be cut through, i.e. - only cut the meat without damaging the skin). Put the cut meat and skin down into a large steaming bowl.
Step4:Leave a little oil in the pot. Stir fry the ginger and green onion. Stir fry the sprouts for a few times to make the dish fragrant. Spread them on the cut pig elbow. Put on the onion, ginger, pepper, star anise, cinnamon, grass fruit, fragrant leaves and salt. Pour in some cooking wine. Then steam the steamer on the big steaming bowl for two hours and take out.
Step5:Take out the surplus seasonings and scraps. Turn the large steaming bowl into the large plate (the bowl will not be taken down first). Tilt the bowl and plate. Let the soup in the bowl flow out along the gap between the plates and bowls. Pour the soup into a clean pot (if you feel the soup color is not enough, add some old soy sauce) and light the fire. Thicken the sauce. Put in MSG. Pour the soup evenly on the pig elbow
Cooking tips:Points to pay attention to in the process of making - 1. When frying elbows, make sure that all the small bubbles on the surface of the meat skin are full. In this way, the taste and taste of the meat skin can be even. 2. When the meat is cut into small cubes from the inside, pay attention not to cut through. Ensure the integrity of the meat skin. 3. Don't put less fragrant leaves. A small one is enough. 4. The grass fruit needs to crack with the back of the knife. It's easier to taste. 5. If you don't think the cooking time is too long, you can also make it in advance. Take out the steamer and steam it out if necessary, and then go to the fifth step. There are skills in making delicious dishes.
