Secret Dongpo elbow(mi zhi dong po zhou zi )

Secret Dongpo elbow

Introduction:

"Dongpo elbow is a dish with a long history. In those days, Su Dongpo made it by himself and vigorously promoted it. Therefore, Dongpo elbow was handed down from generation to generation. This dish is fat but not greasy. It has good color, aroma, taste and shape. It is a famous dish of Sichuan cuisine. Elbows are very fragrant. Even friends who usually shake their heads when they see fat can't resist the temptation. It's really fragrant to dip some sauce on the elbow that is not greasy. It's a time-consuming dish. It's not hard to do. Even if you're a novice, you'll find it at a glance. "

Production steps:

Step 1: wash the elbows and pluck the hair

Step 2: turn the elbow and cut it several times

Step 3: smash the ginger and garlic, cut the scallion into small pieces

Step 4: put ginger, garlic petals, star anise, cinnamon, fragrant leaves, scallion segments and elbows into the pot in cold water, add appropriate amount of cooking wine, and remove the floating powder in the soup.

Step 5: cook until you can move the skin with chopsticks

Step 6: rinse with cold water. The skin tastes better after cold water.

Step 7: mix three teaspoons of soy sauce, one teaspoon of soy sauce, one teaspoon of Huadiao wine, one teaspoon of vinegar, a little sesame oil, some chopped bean paste, a little onion, ginger and garlic, and sweet flour paste to make a sauce.

Step 8: spread the juice on the elbow, and then drizzle the rest.

Step 9: put it in a pressure cooker, boil the water and steam for another hour and a half.

Step 10: out of the pot, fragrance floating all over the house.

Materials required:

Elbow: 1000g

Ginger: one piece

Garlic Petals: five petals

Sesame oil: a little

Vinegar: 1 teaspoon

Soy sauce: three spoonfuls

Veteran: a small spoon

Minced green onion: a little

Sweet sauce: a little

Bean paste: right amount

Star anise: one

Fragrant leaves: two

Cinnamon: a section

Scallion: right amount

Shallot: a little

Cooking wine: moderate

Huadiao wine: one teaspoon

Ginger powder: appropriate amount

Minced garlic: right amount

Note: 1: bean paste, soy sauce, soy sauce all have salt, so do not put salt in this dish; 2: a little more soup, dip in the soup when eating, taste better; 3: the meat after cold water, taste more crisp, soft and not rotten.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mi Zhi Dong Po Zhou Zi