Dongpo elbow, a famous Sichuan dish with a sense of history, teaches you to make it at home

Dongpo elbow is fragrant, soft and glutinous, fat but not greasy

 Today I will introduce a Sichuan-style home-style version of Dongpo elbow method:

1. Wash the elbows of Dongpo, cut some ginger slices, add water and ginger slices to the pot, blanch the meat in a pot under cold water, remove the blood foam, boil for five minutes and remove it for later use.

Wash your elbows and blanch to remove the blood foam

2. Now to fry the sugar, heat the wok slightly, add a small amount of cooking oil, put a few pieces of rock sugar, fry over low heat until all the rock sugar melts, and put it out when the yellow bubbles appear.

Sauté the sugar over low heat

3. Clean the blanched elbow again, dry the water and fry it in hot oil, the fried elbow skin is more charred and delicious. (If you are afraid of trouble, you can omit this step) and then add salt, soy sauce, sugar color and marinate for 2 hours, take advantage of this time to prepare some ingredients, cut some green onions, ginger and garlic, soak star anise, Kaempfera grass fruit, and dried pepper pepper in water and remove it, so that it will not be burnt when stir-frying.

Add seasonings and marinate for 2 hours

4. Pour oil into a wok, add green onions, ginger, garlic, star anise, kaempfera, fennel, Sichuan pepper, dried chili peppers, and bean paste to stir-fry until fragrant, add an appropriate amount of cooking wine, soy sauce and salt, add water to boil over high heat, turn to low heat and simmer for 90 minutes, remove the meat when it is crispy, and put it on a plate.

Simmer your elbows until crispy

5. When the original soup of the boiled meat is thickened on high heat, or scoop out a small part of the original soup and add some water starch to thicken, put out the soup and slowly pour it on the elbow, so that the elbow is more flavorful, and finally sprinkle a handful of chives to eat.

Boil the original soup until thick, and pour over the elbows