How to make authentic Dongpo elbow?

The method of "Dongpo elbow" spread from Sichuan, and now the methods all over the country are roughly similar, mainly including:

(1) Boil before steaming:

Raw materials: 700g of pork elbow, 0/2 eggs/kloc-0, 750g of lard, 5g of chicken oil, 25g of bamboo shoots, 25g of green vegetables, 0g of scallion/kloc-0, 0g of ginger 10, 5 flowers/kloc-0, 300g of preserved soup and 60% of wet starch.

Methods ① Boil the elbow skin until it is 60% rotten, remove and drain the water, and apply soy sauce on the skin. (2) Cut the Chinese cabbage, bamboo shoots and ginger into pieces, cut a hole in the onion and put it in the pepper for later use. ③ Burn the lard to 90% heat, put it in the pig's elbow, fry the skin until golden brown, take it out, drain the oil, and cut one side of the meat into a square flower knife, but don't cut the skin. Put the pig's elbow skin down in a bowl, add soy sauce, broth, onion, ginger and aniseed, steam until it is rotten, take it out, and take out onion, ginger and aniseed. Pour out the original soup and buckle your elbow on the plate.

(4) Cook the eggs with clear water, take them out, soak them in cold water, shell them, spread soy sauce, heat them with oil in a frying spoon, add the eggs, take them out when they are golden brown, add onions, ginger, soy sauce and stock, steam them thoroughly, take them out and put them outside the elbow. ⑤ Add the original soup and residual soup of steamed elbow, bamboo shoots and Chinese cabbage into the frying spoon. After boiling, skim off the floating foam, thicken, add monosodium glutamate, and pour chicken oil on the elbows and eggs. Serve.

(2) Stewing method

Ingredients: 750g pork elbow, 25g mushroom, 5g ham, 25g onion, 25g Chinese cabbage, 500g broth, cooking wine, chicken oil, aniseed and salt.

Methods ① Cut the green onion into inches, slice the ginger, cut the mushrooms into pieces 8 minutes long, 4 minutes wide and 1 minute thick, and cut the ham into small elephant eye pieces for later use. (2) The pig elbow is bled, fished out and drained, and a 5-square flower knife is punched on one side of the meat. (3) Put the elbow skin down, put it in a pot, add broth, salt, onion, ginger and aniseed, simmer until it is half rotten, then turn it over and stew until it is rotten, take out the elbow skin up, put it in a big bowl, take out the onion, ginger and aniseed, add mushrooms, ham and Chinese cabbage, boil, skim off the floating foam, pour it into a big bowl and pour it thoroughly.

(3) steaming

Raw materials: 750g of pork elbow, 25g of pigskin, 750g of stock, 25g of onion, 25g of ginger, 50g of garlic, 5g of cooking wine, and proper amount of refined salt, vinegar and soy sauce.

Methods (1) Wash pig's elbow, remove blood stains, take it out, filter it dry, put it into a basin, add onion, ginger, salt, monosodium glutamate, cooking wine and skin (boil it in water first, then wash it), steam it, take it out, peel it, onion and ginger, skim off the floating oil, cool it thoroughly and freeze it. When eating, cut into 2-minute-thick slices and put them on a plate. Mash garlic, add vinegar and soy sauce to eat elbows.

(4) pot burning method

Raw materials: boneless elbow meat 500g, egg 1 piece, wet starch 20g, vegetable oil1000g, pepper 20g, cooking wine 50g, onion100g, ginger, salt, onion, tiger sauce and soy sauce 20g each.

Methods ① Put the pork elbow into a pot of water, cook it thoroughly with strong fire, take it out and wash it, cut it into 5-minute thick slices, put it in a bowl with the skin facing down, add soy sauce, onion (cut a mouth and add pepper), ginger and cooking wine, steam it for about 1 hour, take it out and filter the soup. (2) Put the wet starch, eggs and salt into a bowl and mix them into paste. Spread half of the paste in a flat plate, with the skin of elbow joint facing down on the paste, and pay attention to the prototype of elbow joint meat. The remaining half of the paste is evenly poured on the elbow meat. ⑧ Add vegetable oil into the frying spoon and heat it to 70% heat: keep the elbow meat in its original state and gently push it into the oil; When it is slightly hard, move to slow fire and fry until cooked. Then move to high fire and fry until golden brown, take it out, filter oil, cut it into long strips and put it into a saddle shape. Bring green onions and tiger sauce when eating.