Dongpo Pig Knuckle(dong po zhou zi )

Dongpo Pig Knuckle

Introduction:

"On my son's birthday, a lot of friends and relatives came to the house, which was very atmosphere. I drew up a recipe the night before. The recipe consisted of 12 dishes, a soup and a bowl of longevity noodles. Let my son see if it was suitable for his taste. My son was very happy after seeing it, and said I would not be too troublesome, just simple. I have the bottom of my heart when I hear what he said. I'll do it according to my ideas. As a mother, I want to try my best to satisfy his wishes as much as possible, make him happier and relieve his pressure. To get to the point, I'll take out the fifth dish "Dongpo elbow" and share it with you. I hope you like it. Everyone said yes! I've tasted it. It's really delicious, especially the elbow skin is fragrant but not greasy. It melts in the mouth. "

Production steps:

Step 1: blanch with high heat for 15 minutes, take out clean and drain water;

Step 2: add oil into the pan, add rock sugar, stir fry rock sugar over medium low heat, and stir fry constantly;

Step 3: turn off the heat when the rock sugar bubbles and put it into the front elbow of the pig, and hang the sugar color on the front elbow of the pig evenly;

Step 4: put green onion, ginger, star anise, Chinese prickly ash, cinnamon, fragrant leaves, grass fruit, yellow rice wine, soy sauce, soy sauce and salt into the pot,

Step 5: cover the pig's elbow with water, bring it to a boil over high heat and simmer over low heat for 1.5 hours;

Step 6: stew for one and a half hours, with soup left;

Step 7: take out the plate, put it into a steamer, bring to a boil and steam for 1 hour;

Step 8: steamed pig elbow;

Step 9: put it into the soup pot again and collect the juice. Pour the juice on the elbow with a spoon;

Step 10: boiled pig elbow;

Step 11: after heating, wrap the pig's elbow tightly with food preservative film and put it in a cool place or refrigerate for 24 hours;

Step 12: This is the pig elbow made the night before and used the next day;

Step 13: cut the pig's front elbow, mix the sauce with minced garlic, chili oil and June fresh soy sauce, and start eating. Everyone says it tastes good and tastes good!

Materials required:

Pig elbow: 1

Ginger: 1 yuan

Scallion: 1

Star anise: 1

Zanthoxylum bungeanum: 20

Cinnamon: 1 yuan

Fragrant leaves: 2 pieces

Caokuo: 1

Yellow rice wine: 3 teaspoons

Raw soy sauce: 60ml

Old style: 20ml

Salt: right amount

Rock sugar: right amount

Peanut oil: 50ml

June fresh soy sauce: right amount

Precautions: 1. When collecting the juice on a large fire, use a spoon to pour the juice on the pig's elbow while collecting the juice, and turn off the fire when the soup is thick; don't dry the soup, which will affect the taste; 2. If it's too troublesome, you can omit the steaming process and stew it in a soup pot for 2.5 hours.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: spiced

Chinese PinYin : Dong Po Zhou Zi