Lucky Dongpo Pork

Name: Lucky Dongpo Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pork hock; Some Green onion ginger; Some Old soup; Some salt; Some June braised soy sauce; 20g crystal sugar; 2 capsules star anise; 1 piece Cinnamon; 2 tablets Bay leaf

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pork knuckle is a must-have dish for the New Year, which means to bring wealth and treasure next year. The custom in Hunan is called "Tuan Nian elbow", as the name suggests, it means "reunion and reunion for another year, saying goodbye to the old year and welcoming the new year". The Cantonese cuisine's lucky charm is cooked with elbows.
This Zhaocai Dongpo pork elbow is my dish this year. I use this auspicious, red and scented Dongpo elbow to wish all my friends; Happy New Year, congratulations on getting rich, lucky fortune, good luck in the year of the dragon.
Dongpo pork knuckle has the characteristics of bright red color, fat but not greasy, but not rotten, with good color, fragrance, taste and shape. Some people call it a "beauty food", and foreign guests praise it as "can be included in the world famous dishes." Dongpo elbow is actually not the work of Su Dongpo, but the wonderful work of his wife Wang Fu. Once when Wang Fu was stewing her elbows, due to a momentary negligence, the elbows were brown and sticky. She quickly added various ingredients and cooked them carefully to conceal the burnt taste. Unexpectedly, the yellowish elbow tasted unexpectedly good, and Dongpo suddenly became happy. Su Dongpo has always been known as a gourmet. Not only did he cook it repeatedly, he also promoted it to relatives and friends, so Dongpo elbow was passed down to the world. "

Ingredients

1 Pork Hock
Some Green Onion Ginger
Some Old Soup
Some Salt
Some June Braised Soy Sauce
20g Crystal Sugar
2 capsules Star Anise
1 piece Cinnamon
2 tablets Bay Leaf

Lucky Dongpo Pork

1. Scrape and wash the pork knuckle.

2. Prepare green onion, ginger, star anise, cinnamon, rock sugar, braised soy sauce and so on.

3. Put it in a pot of cold water and bring to a boil. Boiled water.

4. After blanching the water, drain the water.

5. Spread soy sauce evenly on the skin.

6. Fry in a frying pan.

7. Fry until the skin of the elbow is colored.

8. Put the fried knuckles into the pressure cooker.

9. Add appropriate amount of oil to the wok, sauté star anise, cinnamon and bay leaves.

10. Add the green onion and ginger and continue to stir fry until the aroma is achieved.

11. Add soy sauce, rock sugar, and salt.

12. Add the old soup and the right amount of water.

13. Pour the soup into the pressure cooker.

14. Cover the pot. After pressing for 40 minutes, turn off the heat and simmer for more than 4 hours [Do not open the lid].

15. After opening the lid, take out the elbows, pour in the soup, and steam in a steamer for 1 hour.

16. Take out the elbow code and place it on the plate.

17. Strain out the soup and bring to a boil, pour in thin gorgon, and pour in sesame oil.

18. Just pour the soup on the elbow.

Tips:
There is no old soup that can be replaced with water. The rest is the soup to filter out impurities, put it in the refrigerator and it is the old soup, which can be used next time.