Dongpo elbow practice (Dongpo elbow practice is commonly used)

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List of contents for this article:

1、Meishan authentic Dongpo pork joint practice
2、The method of authentic Dongpo pork knuckle is delicious but not greasy
3、Dongpo pork joint authentic way
4、The practice of Dongpo pork knuckle

Meishan authentic Dongpo pork joint practice

1. Heat the elbow pan, place the elbow skin face down in the pan to scalm the skin, turn off the heat, pour in cold water and cooking wine, and then open fire to blanch the water, removing the floating foam during this period.

2. Prepare the pork knuckle, wash it, and use a knife to make a few cuts on the surface of the knuckle to taste it. Put the elbow into boiling water and blanch it, add a little cooking wine and some onions and ginger to remove the fishy smell, blanch it for about 5 minutes, remove it and rinse it with cold water to remove the blood foam. Prepare a large pot, add appropriate amount of water, add the blanched pork knuckle, and add onions, ginger, cooking wine, soy sauce, rock sugar, star anise, cinnamon, fragrant leaves, pepper and other spices again.

3. The three common practices for local Meishan Dongpo pork knuckles in Sichuan are as follows: Snow bean stewed pork knuckles Practice: Material selection and preliminary processing: Select a piece of about 2000 grams of pig forebelly, put it in a soup pot, cook it thoroughly, and remove it to remove the bones. Stewing: Put the boned pork elbows back into the original soup, add snow beans, onion section, Shaoxing wine and other seasonings, and simmer slowly for about three hours. Eat: Add appropriate amount of salt when serving, scoop into a bowl together with the soup and beans, and serve with soy sauce.

4. Meishan Dongpo Knuckles is a traditional and famous dish in Meishan City, Sichuan Province, China. It is famous for its unique flavor and superb cooking skills. This dish uses pork knuckles as the main ingredient. After careful cooking, the meat is crispy and delicious. The following is a more traditional Dongpo elbow production method and secret formula.

The method of authentic Dongpo pork knuckle is delicious but not greasy

Add salt to taste, add remaining rock sugar, simmer for 40 minutes over low heat until tender and tender (test with chopsticks).

Steaming pork Steaming is the key step and lasts for one and a half hours. This process can soften the elbow fat and achieve the effect of fat but not greasy.

The method of doing Dongpo pork knuckle is as follows: Prepare ingredients: Scrape and wash the pork knuckle, burn the skin and scrape and wash it to ensure it is clean. Cut the green onions into sections, cut the ginger into thick slices and beat it for later use. Cooking pork knuckle: Put water in the pan, draw a knife on the meat next to the bone, add green onions, ginger and pepper grains, and cook for about 15 minutes. Remove the elbow and cool it slightly before boning it. Sau-fry sugar: Remove from the pan and add water and rock sugar, and stir-fry the sugar color with half of the rock sugar.

Dongpo pork joint authentic way

2. The authentic method of Dongpo pork knuckle is as follows: Prepare ingredients, pig knuckle, 1 salt, 6 grams of rock sugar, 80 grams of onion, 50 grams of ginger, 25 grams of pepper, 12 grains of soybean soy sauce, 10 grams of rice wine, 50 grams of vegetable oil, and treat the elbow properly. Scrape and wash it after burning the skin to ensure it is clean and free of impurities.

3. The authentic method of Dongpo pork knuckle is as follows: prepare ingredients: 1 pig knuckle, 6 grams of salt, 80 grams of rock sugar, 50 grams of green onions, cut into 25 grams of ginger, cut thick slices, beat 12 grains of pepper, soy sauce, 10 grams of rice wine, 50 grams of vegetable oil, and treat the elbow properly. Scrape and wash the elbow. You can also burn the skin with fire first and then scrape and wash it to ensure it is cleaner.

The practice of Dongpo pork knuckle

1. Pour in boiling water (the water must not exceed the elbow), add the marinated cake, and cook for 5 minutes. Add cooking wine to remove fishy smell, and transfer to a pressure cooker.

2. Home-cooked ingredients for Dongpo pork knuckle: about two and a half kilograms of pork knuckle, four tablespoons of bean paste, one piece of ginger, half of garlic, half of two onions, one tablespoon of vinegar, two tablespoons of sugar, one spoon of sesame oil, one tablespoon of soy sauce, half a kilogram of soup, appropriate amount of salt and monosodium glutamate. Specific steps: Fly the pig's elbow into water to remove blood foam. Chop half of the ginger and garlic separately for later use; beat the other half of the ginger and tie the onions into knots.

3. Although the legend occurred in Jiangxi, Dongpo pork knuckle was improved by later generations and eventually became a classic and famous dish in Sichuan. Raw materials and the production of Dongpo Knuckles use pig front elbows as the main raw material and require multiple processes such as blanching, stewing, and harvesting juice. Pay attention to controlling the heat when making, and usually simmer slowly for several hours to make the meat crispy but not loose, fat but not greasy. Some methods add Sichuan specialty seasonings such as bean paste and pepper to give them a unique flavor of spicy and delicious flavor.

4. Okay, let me introduce in detail the authentic method of Dongpo pork knuckle.