Name: Dongpo Pig Knuckle
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 Pork knuckle; 500g Old rice wine; 80g Soy sauce; 130g Umami Soy Sauce; 60g crystal sugar; 60g Fresh ginger; 120g Chives; 1 pinch pepper; 2 pcs Aniseed; 2ml Cinnamon

Dongpo Pig Knuckle

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The traditional famous dish, Dongpo Pork, is famous for its unique soft, glutinous, crispy, red and not greasy mellow taste. I have cooked Dongpo meat several times, and the taste that melts in the mouth and is soft and glutinous and crispy has become the main dish of my family's banquets. I really want to go deeper. I have always wanted to make Dongpo pork elbow using the method of making Dongpo meat. , Put this big dish on the festive family dinner. The Chinese New Year pays attention to the table culture. There are many delicious and delicious kinds of fried, fried, fried and fried everything. If the red and greasy Dongpo elbow is served on the table, then this dish can well represent the popular saying: tall and big. Too!
There are several ways to search for Dongpo elbows on the Internet. The Dongpo elbows mentioned in the video are those boiled in water and boiled in vain. Although the 3,000 pieces sold by the hotel are sold every day, it does not arouse my appetite. That is not what I want. . The Dongpo elbow in my mind should be dark red and shiny. After repeated consideration, I have to make this dish according to my own ideas. The Dongpo pork elbow I made is derived from my favorite Dongpo pork, and all the ingredients are added according to the Dongpo pork material, but because the matching of the pork elbow and the pot was not considered, the original casserole could not fit, so I temporarily changed it. The other pots and utensils even surfaced after boiling, but fortunately, there was no paste. In the future, I will buy a larger casserole and add it with bamboo grate. It won’t be a bit messy like this time.

Dongpo Pig Knuckle

1. Wash the elbows and pull out the hair that is not clean on the elbows

2. Put it in a pot of cold water and boil it for 10 minutes, then remove it

3. 60 grams of fresh ginger and 120 grams of small shallots. This can also be estimated without being so accurate. This is mainly to give everyone a range of dosage, more or less.

4. Place several pieces of disposable chopsticks into the bottom of the pot

5. Place chives and ginger slices on top of the chopsticks

6. Put the elbow into the skin side down

7. Join the soy sauce in turn

8. Umami Soy Sauce

9. Old rice wine

10. water

11. crystal sugar

12. Seasoning, turn to a low heat and simmer for 2 hours (it is a small fire)

13. When the time is up, take out the elbows and put them in a covered container (without soup)

14. Steam for 1 hour and take out

15. Boil the broth when stewing the meat, add water and starch to thicken

16. Just pour it on the elbow, sprinkle a little chopped green onion

Tips:
Xiaoyingzi's words:
1. Because the elbows are relatively large and cannot be covered like meat, the pots and utensils used must be suitable, because the container is large and the raw materials used cannot cover the object, so add water, and the saltiness of the water will not be enough, so add some salt. Row. All of this depends on the size of the container you choose, and no specific amount can be given. In addition to the rice wine used in this article, Huadiao wine and Shaoxing wine are good raw materials.
2. Dongpo meat should be stewed in a casserole, but the elbows are relatively large, temporarily changed to a stainless steel pot for cooking, the taste is not much affected, but it is a little hectic to change the pot temporarily