Dongpo Elbow" is a famous dish inherited from the cooking method of Su Dongpo, a famous writer and gourmet of the Northern Song Dynasty. Its practice is the same in all parts of the country, and the following meaning simply lists three practices:
The first method is to cook the elbows and remove them and drain the water. When the lard is 90% hot, add elbows, fry the skin until golden brown, fish out and cut one side of the meat into five-quarter square flower knife pieces, but do not cut the skin. Add soy sauce, green onion, ginger, large ingredients and broth to heart and bamboo shoot slices, bring to a boil, add salt and MONOS glutamate, and pour over your elbows.
The second method is to choose a piece of the pig's front shoulder (elbow), put it into the soup pot and cook it thoroughly, fish out the bones, add the original soup, green onion, Shaoxing rice wine, simmer on a low heat for three hours, when eating, add salt, even the soup with ingredients into the bowl, dipped in soy sauce.
The third approach is the practice of Su Dongpo's hometown of Meishan, Sichuan. First, the elbows are boiled to eight minutes and the original soup is discarded, which is the first degreasing. Re-steaming in a steamer, this is the second degreasing. Choose the best watercress hot sauce, add garlic, ginger, pepper, green onion, sugar, vinegar, salt, coriander, red oil sauce, drizzle on the elbow, and serve.
This is the most authentic "Dongpo elbow", the so-called "fat but not greasy, whole but not rotten", "color and fragrance shape, entrance incense".
Tips for making Dongpo Elbow:
Whether it is to make Dongpo elbow or Dongpo meat, you must use Shaoxing's best yellow wine. One is the delicious taste, and the other is to use the most traditional methods to use rice wine.
The original "Dongpo Elbow" is actually very simple in production. The skill is mainly used in the heat, must be slow cooking, low heat stew. To make its flesh crisp and rotten, and the shape is complete, is its essence.