I call it Dongpo elbow(zi chuang de mei wei wo jiao ta dong po zhou zi )

I call it Dongpo elbow

Introduction:

"I always want to make Dongpo elbow, and I always want to put this big dish on the family dinner of the Spring Festival. New year's Day is about table culture. There are many kinds of delicious food. There are all kinds of fried food, but this dish is very representative of the current catchphrase: tall and tall. There are several ways to search Dongpo elbows on the Internet. The Dongpo elbows in the video are stewed in clear water, but they are white. Although they are sold in large hotels every day, they don't arouse my appetite. That's not the feeling I want. Dongpo elbow in my mind should be dark red. After much consideration, I still make this dish according to my own idea. The Dongpo elbow I made originated from my favorite Dongpo meat, and all the materials were added according to the material of Dongpo meat, just because the matching between the elbow and the pot was not considered, the original casserole couldn't be put down, so I temporarily changed to other pots, so that the material at the bottom of the pot floated up after boiling, fortunately there was no paste pot. In the future, buy a bigger casserole with a bamboo grate. It's definitely more professional in terms of utensils. "

Production steps:

Step 1: wash the elbows first

Step 2: fresh ginger 60g, shallot 120g

Step 3: a pinch of Chinese prickly ash, 2 pieces of cinnamon

Step 4: old soy sauce 80, soy sauce 130 g, rock sugar 60 g, yellow rice wine 500 g

Step 5: boil water in a cold water pan for 10 minutes and remove

Step 6: build the bottom of the pot with several sections of bamboo chopsticks

Step 7: place shallots and ginger slices in turn

Step 8: put the elbow in the leather and put it down

Step 9: add soy sauce and soy sauce in turn

Step 10: old rice wine

Step 11: water

Step 12: rock sugar

Step 13: seasoning. Bring to a boil and simmer for 2 hours

Step 14: when the time is up, take out the elbow and put it into a container with a cover (without soup). Steam for 1 hour and take it out

Step 15: bring the broth to a boil, thicken it with starch and pour it on the elbow

Step 16: put some lettuce and coconut on the finished product, then put it on the plate.

Materials required:

Pig elbow: 1

Laohuang wine: 500g

Fresh ginger: 60g

Chives: 120g

Old style: 80g

Delicious soy sauce: 130g

Chinese prickly ash: a handful

Large materials: 2

Cinnamon: 2 yuan

Rock sugar: 60g

Starch: 10g

Note: xiaoyingzi heart language: because the elbow is relatively large, not like the meat can be spread, the pot must be suitable, because the container is large, the raw materials can not cover the object, so we need to add water, add water salinity is not enough, so we need to add some salt. All of these depend on the size of the container you choose, not the specific amount. In addition to the yellow rice wine used in this article, Huadiao wine and Shaoxing old wine are good raw materials.

Production difficulty: Advanced

Process: simmer

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zi Chuang De Mei Wei Wo Jiao Ta Dong Po Zhou Zi