Homemade Delicacy-i Call It Dongpo Pork Knuckle

Name: Homemade Delicacy-i Call It Dongpo Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pork hock; 500g Old rice wine; 60g Fresh ginger; 120g Chives; 80g Soy sauce; 130g Umami Soy Sauce; A handful of pepper; 2 pcs Aniseed; 2 pieces Cinnamon; 60g crystal sugar; 10g starch

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I have always wanted to make Dongpo pork elbows, and I always wanted to put this dish at the family banquet of the Spring Festival. The Chinese New Year pays attention to the table culture. There are many delicious and delicious types of fried, fried, fried, and fried dishes, but this dish is very representative of the current buzzword: tall and big.
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 after repeated consideration, I decided 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 a bamboo grate. As far as the utensils are concerned, it will definitely be more professional. "

Homemade Delicacy-i Call It Dongpo Pork Knuckle

1. Wash the elbows first

Homemade Delicacy-i Call It Dongpo Pork Knuckle recipe

2. 60 grams fresh ginger 120 grams small chives

3. A pinch of pepper aniseed 2 cinnamon 2 small pieces

4. Soy Sauce 80, Umami Soy Sauce, 130g, Rock Sugar, 60g, Rice Wine, 500g

5. Boil water in a pot of cold water for 10 minutes and remove

6. Use a few pieces of bamboo chopsticks to form the bottom of the pot

7. Place the chives and sliced ginger in turn

8. Put the elbow into the skin side down

9. Add dark soy sauce and umami soy sauce in turn

10. Old rice wine

11. water

12. crystal sugar

13. seasoning. Bring to a high heat and simmer slowly for 2 hours (it is a small fire)

14. When the time is up, take out the elbows and put them in a covered container (without soup), steam for 1 hour and take out

15. Bring the stew soup to a boil, add water, and thicken the starch and pour it on the elbows.

16. Put some lettuce and coconut on the finished product as a base, and serve on a plate.

Tips:
Xiaoyingzi’s words: 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 is not enough, so it is necessary. Just add some salt. 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.