Authentic Dongpo Elbow

Raw materials: elbow

Ingredients: star anise, peppercorns, cinnamon, allspice, dried chili peppers, grasshoppers, garlic cloves, scallions

Seasonings: cooking wine, soy sauce, soy sauce, salt, ginger, rock sugar

Practice:

1, fresh elbow to the iron skillet to burn hot, elbow into the hot dry pot to burn the skin, it is the look of burning. As long as the pork with skin, it is customary to burn the skin, and then scrape and wash the spare.

2, scraped and cleaned look.

3, release the pot of water blanching, like to add a few peppercorns in boiling water.

4, in the blanching at the same time, the preparation of materials: anise, pepper, cinnamon, sesame leaves, dried chili peppers, grass berries (made out of no spicy flavor), wash and spare.

5, frying pan into the appropriate amount of cooking oil, add rock sugar, stir fry with low heat until the rock sugar dissolved.

6, blanched elbow cut one side, into the hot pan, the sugar color evenly drizzled on top of the elbow, which should be called coloring, and then, respectively, add cooking wine, soy sauce, a small amount of dark soy sauce, salt, ginger, stirring constantly.

7, the frying pan in the elbow and seasoning transferred to the pressure cooker, and then the star anise, peppercorns and so on into the pressure cooker.

8, the water boiled, cover the lid, only to find that I forgot to put the garlic cloves, scallions, hurry to wash put in.

9, cover the lid of the pressure cooker, basically finished. Medium heat for 30 minutes, out of the pot, plate, the soup in the pressure cooker on top of the elbow, sprinkled with chopped green onions. (I think 30 minutes is just right for the fat meat, but if you want the lean meat to melt in your mouth, then 40 minutes is fine.)

10, Dongpo elbow to eat when you can cut the elbow into small squares, dipped in the sauce to eat.