Dongpo elbow(dong po zhou )

Dongpo elbow

Introduction:

"It's best to do it several times, and sum up the experience: 1. Lentinus edodes will have a special fragrance, very rich. 2. Touch the sauce well on the surface of the elbow. 3. Stew in clear soup. If not, use mineral water or boiled water. 4. Be sure to blanch. Don't be too ripe. Just tighten the surface. "

Production steps:

Step 1: Cinnamon forgot to write in the steps, mushrooms forgot to take, seasoning according to their favorite taste appropriate increase or decrease.

Step 2: after cleaning the elbow, touch a layer of material on it and blanch in water after drinking.

Step 3: the surface of the skin can be tight, blanching water must be thrown away, the elbow surface of the blood foam are washed.

Step 4: touch the sauce evenly. When adding water, don't wash the sauce off the surface of the elbow. Don't use too much water. Just don't reach half the height of the elbow.

Step 5: out of the pot, originally wanted to put a lettuce, but the greedy cats can't wait to serve it.

Step 6: the side dishes are two vegetarian hot dishes and two cold dishes. In addition, when eating all kinds of meat in Northeast China, you like to order garlic sauce, put some vinegar, relieve the greasiness and promote the absorption of calcium.

Materials required:

Pig elbow: 1

Scallion: 1

Chinese prickly ash: 20

Garlic: 5

Star anise: 2

Chaotian pepper: right amount

Rock sugar: right amount

Dried Lentinus edodes: appropriate amount

Soy sauce: right amount

Soy sauce in soy sauce

Salt: right amount

Cooking wine: moderate

White granulated sugar: right amount

Ginger: right amount

Note: wait for the electric pressure cooker to completely release the pressure before boiling.

Production difficulty: unknown

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Dong Po Zhou