What is the origin of Dongpo elbow? How to make your own?

The origin of Dongpo elbow: According to legend, Su Dongpo’s wife Wang Fu accidentally neglected to stew pork elbow at home, and the elbow became brown and stuck to the pot. She quickly added various ingredients and cooked it carefully to hide it. Burnt smell. Unexpectedly, the slightly yellow elbow tasted unexpectedly good. Not only did Su Dongpo repeatedly concoct it himself and leave a record, but he also vigorously promoted it to his relatives and friends. As a result, "Dongpo Elbow" was passed down from generation to generation.

Ingredients for Dongpo Pork Knuckle: 1 pork knuckle, 3 green onions, 1 star anise, 1 piece of cinnamon, 2 cloves, 2 bay leaves, 10g of cooking wine, 10g of light soy sauce, 10g of dark soy sauce, and strawberry One, one nutmeg, 5g peppercorns, 5g fennel, 10g rock sugar, a piece of tangerine peel, 10g water starch, 2 ginger.

How to make Dongpo elbow:

1. One pork elbow, defrost and soak in water for about 2 hours to remove the blood.

2. There are many tiny hairs on the surface of the seemingly white and smooth pig knuckles. The best tool to use at this time is tweezers. The tweezers used to trim eyebrows can be pulled out by the roots.

3. Boil a pot of hot water, put some green onions and ginger slices into the water, add the cleaned pork knuckles and cook until foam forms.

4. Take another casserole and put the elbows in the water. The casserole or other pot must be big enough.

5. Prepare spices: star anise, cinnamon, peppercorns, cloves, fennel, cinnamon, nutmeg, bay leaves, tangerine peel, and prepare a tea bag to hold the spices.

6. Put the spice bag into a casserole, add green onions and ginger juice.

7. Add warm water to cover the pork knuckles, add an appropriate amount of cooking wine and dark soy sauce, and bring to a boil over medium heat.

8. After boiling the pot, turn down the heat and simmer. The casserole will remain boiling. Cover the lid of the casserole and simmer for 2 and a half hours.

9. After 2 and a half hours, part of the water in the casserole will be consumed. If the water level is almost 1/3 consumed, you can turn off the heat at this time.

10. Set up a separate wok, add the soup from the elbow stew, add the light soy sauce and rock sugar and bring to a boil over low heat.

11. Carefully put in the elbows and simmer until the flavor is absorbed. Use a rice spoon to pour the soup on the elbows. When the soup begins to thicken, carefully put the elbows on a plate. The elbow was already very soft at the time, and I was worried that the bone would fall off if I moved a little wider.

12. Add an appropriate amount of water starch to the remaining soup and bring to a boil, then pour it on the elbows. After serving, sprinkle a little chopped green onion and white sesame seeds before serving.

Notes:

1. The elbows should be soaked in clean water in advance to remove the blood.

2. The hair on the elbows can be treated by burning, ironing, plucking, etc.

3. The pot for stewing elbow must be large enough, and the water must cover the elbow.

4. This method does not require frying the sugar color, and it is very simple to handle.