Homemade version [Dongpo elbow]

Overview

How to cook Homemade version [Dongpo elbow] at home

Heat the elbows to remove any foreign hair on the surface and clean them. Put water in the pot and bring to a boil. Overheat the elbows and blanch them for no more than 2 minutes. Clean the blood foam on the surface of the elbows again with warm water. Clean the pot, add the elbows and add water to cover the elbows. Add all the ingredients (except honey and dark soy sauce), bring to a boil over high heat, then reduce to low heat and simmer for 2-3 hours (depending on the situation, cook until 7 or 8 minutes cooked, chopsticks can be inserted through)
Let cool slightly, remove bones and place on a plate
Mix the honey and dark soy sauce in the ingredients and apply it on the boneless elbow meat and rub it
After applying it, steam it in a basket until the elbows are soft and tender (the time will depend on how cooked the elbows are, if you like them harder, reduce the time)
When steaming the elbows, you can prepare the sauce. Put oil in the pot. Add all the ingredients in the seasoning and stir-fry until fragrant. Remove the ingredients. Add 3 tablespoons of soup for cooking the elbows. Add dark soy sauce, light soy sauce, and an appropriate amount of salt. Bring to a boil and add corn starch to thicken.
Take out the steamed elbow and place it on a plate. Make a few cuts with a knife, pour in the gravy, and sprinkle with chopped green onion