Dongpo elbow

Overview

Dongpo elbow is a famous traditional dish created by Su Dongpo himself and passed down secretly. It is fat but not greasy, not rotten, melts in the mouth, has a long aftertaste, is full of aroma, and has a particularly good taste. It can be said that it has both color, flavor and shape.

Ingredients

Five spice powder Appropriate amount
Green onions Appropriate amount
Light soy sauce Appropriate amount
Old ginger Appropriate amount
Pork knuckle Appropriate amount
Starch Appropriate amount

Vegetable oil Appropriate amount
Vinegar Appropriate amount
White sugar Appropriate amount
Zanthoxylum bungeanum Appropriate amount
green onions Appropriate amount

Steps

Wash the pork knuckles, boil water, add green onions, ginger, and peppercorns, add the pork knuckles, and cook over low heat for 2 hours.
Steam in a steamer for 1 hour.
Heat the wok, add oil, add steamed meat soup, add light soy sauce, vinegar, sugar, and five-spice powder.
Add the elbows and cook for 10 minutes.
Remove and transfer to a plate.
Thicken the remaining soup with starch and add chopped green onion.
Pour the soup over the elbows and serve.

Overview

Tags

Ingredients

Steps