Dongpo Pig Knuckle(dong po zhou zi )

Dongpo Pig Knuckle

Introduction:

"Dongpo elbow, which I ate in Sichuan cuisine restaurant, came back to study by myself. It's delicious. Although it takes a lot of time to make, it's not difficult. It's a serious hard dish. It's good to try it occasionally."

Production steps:

Step 1: soak elbows: take out the frozen elbows in advance and soak them in water overnight to thaw. If you buy fresh elbows, please ignore this step.

Step 2: pretreatment elbow: directly take the elbow on the gas stove, burn the pig hair on the elbow, then wash the elbow, put it into cold water to boil, take out the elbow after boiling, clean it again with cold water, and pour out the water for the first time (this step takes about 10 minutes).

Step 3: cook the elbow: it seems that the authentic way is to fry the elbow first. On the one hand, I think it's troublesome. On the other hand, it's always easy for me to scald myself with hot oil. On the other hand, for the sake of health, frying is directly ignored by me. After washing the elbow, put it in the pot again. Add cold water to cover the elbow. Add scallions, ginger slices and other cooked meats. Bring to a boil over high heat and turn to low heat for about an hour. Cook until the chopsticks can be inserted. If you don't have these condiments at home, you can buy the kind of marinated meat with good ingredients. It's better not to grind it into noodles, so that the soup is clearer. When boiling over high heat, remember to discard the floating powder.

Step 4: steamed elbows: Why are our stewed elbows always greasy, while Dongpo elbows are fat but not greasy? The key is that we have steamed elbows. After the elbow is taken out, the surface is painted with soy sauce (or you can add soy sauce directly when stewing). Then put the elbow on the steaming tray and steam it over medium high heat for one and a half hours (if you are worried about the water drying, you can add boiling water in the middle, and you must add boiling water). When steaming, take a wet rag to cover the air leakage (just like steamed bun) ）。 Pressure cooker is faster.

Step 5: stir fry juice: heat the pan, add a little vegetable oil, while the oil is cold, add a spoonful of Pixian Douban, stir fry over low heat until the red oil (be sure to heat the pan, cool the oil, stir fry over low heat, or you'll wait for all the Douban sauce to turn into a pan), add minced garlic, ginger and millet pepper, stir fry slightly to make it fragrant, add three tablespoons of elbow soup, bring to a boil over high heat, add a spoonful of sugar, appropriate amount of salt and a spoonful of vinegar, Then add the starch to make the juice thick. Put the steamed elbows on the plate, pour the fried sauce, sprinkle with some chives, and the gorgeous elbows are ready. When eating, take a knife to cut into pieces, dip in the sauce, then put on the hot steamed bread, enjoy it!

Materials required:

Pig foreleg: 1

Large materials: 2

Cinnamon: 1 Section

Cloves: 3

Fragrant leaves: 2

Cardamom: 2

Chinese prickly ash: 1 teaspoon

Fennel: 1 teaspoon

Onion: 2 segments

Ginger: 2 yuan

Garlic: 4

Millet pepper: 2

Bean paste: 1 teaspoon

Raw meal: 1 teaspoon

Chives: 1

Note: 1. Pig elbow to choose the front leg, one is relatively small, easy to make, the second is relatively thin, the third is the front leg meat distribution is more uniform, the bone is basically in the middle, the finished product looks good. 2. Because I cooked pork elbow soup and made noodles, so I didn't put soy sauce when I cooked pork elbow. You can also put soy sauce into the soup directly. 3. If you can't eat too spicy, please ignore millet pepper. If you have no problem eating spicy, you'd better add some millet pepper, which can further remove the pungency.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Dong Po Zhou Zi