Impression of Dongpo
Introduction:
"The Dongpo elbow was made according to the impression, and some adjustments were made appropriately. The effect was surprisingly good. The wind swept away the clouds. It's just that I don't know where to go when I'm yelling for weight loss, high cholesterol and high blood fat. "
Production steps:
Step 1: pig elbow skin, hair and wash.
Step 2: add water, ginger, cooking wine and pepper to the skillet, boil for 2 minutes, remove and rinse.
Step 3: prick the surface a lot with a needle or toothpick.
Step 4: take a small bowl, pour in soy sauce and soy sauce, evenly wipe on the elbow surface, and then wipe when the water is dry, repeat 4 or 5 times.
Step 5: color to this degree is almost.
Step 6: heat the wok, pour in some cooking oil, and fry the elbows when it is 50 or 60% hot.
Step 7: deep fry until the pigskin foams and the color is slightly burnt. This process takes about 10 minutes.
Step 8: prepare the dry seasoning.
Step 9: add enough water into the pressure cooker, put in the scallion section and the dry seasoning in step 8, put in the soy sauce, soy sauce, vinegar, cooking wine, steam on the pressure cooker and cook for 50 minutes.
Step 10: it's very soft and waxy.
Step 11: dish the elbow, scoop some original soup, cut the green and red peppers into small circles, sprinkle them on the elbow, heat the pan with a little oil, and pour them on the elbow after smoking.
Materials required:
Pig elbow: 1
Soy sauce: 20g
Rock sugar: 10g
Star anise: 1
Fragrant leaves: 3 pieces
Garlic: 3 cloves
Cooking wine: 10ml
Dried pepper: 20
Scallion: 1
Green and red peppers: 2 for each
Veteran: 5g
Salt: 3G
Cinnamon: a little
Ginger: 1 piece
Pepper: a little
Dried pepper: 2
Caokuo: 1
Vinegar: 7ml
Note: the traditional Dongpo elbow also needs to steam the sauce. In order to be lazy, I saved this step and adjusted the oiling.
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: spiced
Chinese PinYin : Yin Xiang Dong Po
Impression of Dongpo
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