Homemade Delicious Dongpo Pork Knuckle

Name: Homemade Delicious 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; Some pepper; 2 pcs star anise; 2 small pieces Cinnamon; 60g crystal sugar

by Dongying Xiaoyingzi

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

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!
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, so I won’t be a bit messy this time. "

Homemade Delicious Dongpo Pork Knuckle

1. 1 pork knuckle with skin

Homemade Delicious Dongpo Pork Knuckle recipe

2. 60 grams fresh ginger 120 grams small chives

3. First wash the elbows in a pot of cold water and boil for 10 minutes to remove

4. First wash the elbows in a pot of cold water and boil for 10 minutes to remove

5. A pinch of Sichuan pepper aniseed 2 cinnamon 4 small pieces

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

7. Put the elbow into the skin side down

8. Add dark soy sauce and umami soy sauce in turn,

9. Add old rice wine

10. Pour water

11. crystal sugar

12. seasoning

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

Tips:
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 simmered in a casserole, but the elbow is relatively large, temporarily changed to a stainless steel pot for cooking, the taste is not much affected, but the temporary pot change is a bit hectic.