Dongpo elbow

Overview

Dongpo elbow is a favorite dish of the whole family. I don’t like the color to be too strong, so I make it a little lighter and prepare a pile of toppings. If you want to have a stronger taste, just dip it in the toppings. It tastes delicious. The whole family drinks wine and eats the elbow, and is happy.

Tags

• hot dishes
• winter recipes
• cinnamon
• cooking wine
• coriander
• doubanjiang
• dried sichuan peppercorns
• dried chili pepper
• dried soybeans
• elbow
• green peppercorns
• light soy sauce
• old soy sauce
• pickled pepper
• rapeseed oil
• rice wine
• star anise
• fragrant leaves
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Raw material picture, wash the elbows and remove the hair, soak the soybeans in advance

   

2. 2 Fill a casserole with half a pot of water, add shallots, ginger, star anise, cinnamon, pickled peppers, green peppercorns, and bay leaves, and bring to a boil

   

3. 3 Blanch the elbows in a pot and put a little cooking wine in the water

   

4. 4 Knead the elbow with a knife, because the elbow, which weighs three pounds, is too big or it won’t taste good. If it’s small, I won’t knife it

   

5. 5 Put rapeseed oil in the pot

   

6. 6 When the foam disappears, add dried chili peppers and dried Sichuan peppercorns and saute until fragrant

   

7. 7 Remove the Sichuan peppercorns and chili peppers, add the elbows and fry on both sides

   

8. 8 Fry until both sides are brown, pour off excess oil

   

9. 9 Add dark soy sauce, light soy sauce, and rice wine (my family doesn’t like sweetness. According to personal taste, you can use sugar to fry the sugar color), stir-fry for a while to get the flavor

   

10. 10 Put it into a casserole and simmer over low heat for two hours, then use high heat to reduce the juice. Take out the spices in the middle and do not want

    

11. 11 The family couldn't wait, and it was served before the juice was drained. It was served with a pile of toppings, which was delicious.