1. The pork knuckles are burned, removed, and washed.
2. Add water, ginger, cooking wine, and pepper to a boiling pot. After the water is boiled, boil for 2 minutes, remove and rinse.
3. Prick the surface a lot with a needle or toothpick.
4. Take a small bowl, pour the light soy sauce and the old soy sauce, and evenly spread on the surface of the elbow, wait until the water is dry, and then wipe it, repeat 4 or 5 times.
5. Coloring to this level is almost the same.
6. Heat up the wok, pour in a proper amount of cooking oil, and fry the elbow when it is 50 or 60% hot.
7. Fry until the pork skin is bubbling and the color is slightly charred. This process takes about ten minutes.
8. Prepare the dry seasoning.
9. Add enough water to the pressure cooker, put the scallions and the dry seasoning of step 8, put in the light soy sauce, dark soy sauce, vinegar, and cooking wine, and cook for 50 minutes after the pressure cooker is steamed.
10. It's very soft and glutinous.
11. Put the elbow on a plate, scoop some original soup, cut green and red pepper into small rounds and sprinkle on the elbow, heat a little oil in a pan, and pour it on the elbow after it smokes.
Tips:Traditional Dongpo pork elbows have to be steamed with the drenching juice. To be lazy, I saved this step and made some adjustments.
