Impression of Dongpo

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