Pieces are a must-have New Year dish, which means attracting wealth next year. The custom in Hunan is called "Tuannian Knuckles". As the name suggests, it means "Tuantuan is round for another year, saying goodbye to the old year and welcoming the New Year." Guangdong and Cantonese cuisine is also cooked with pork elbows.
This Zhaocai Dongpo pork knuckle is one of my dishes this year. I wish all my friends with this auspicious, bright red color and fragrant Dongpo pork knuckle; Happy New Year, congratulations on wealth, attracting wealth, and good luck in the Year of the Dragon.
Dongpo pork knuckle has the characteristics of bright red color, fat but not greasy, and cake but not rotten. It has excellent color, aroma, taste and shape. Some people call it a "beauty food", and foreign guests praise it as "can be included in the world's famous dish." Dongpo's elbow is actually not the work of Su Dongpo, but the wonderful work of his wife Wang Fu. Once, due to a moment of negligence while stewing pork hoops, the pork hoops were scorched and stuck to the pan. She quickly added various ingredients and cooked them carefully to cover up the scorched taste. Unexpectedly, the slightly yellow pork knuckles tasted surprisingly good, and Dongpo was immediately delighted. Su Dongpo was known as a gourmand. He not only cooked it repeatedly, but also vigorously promoted it to relatives and friends. As a result, Dongpo Knuckles were passed down from generation to generation.
Zhaocai Dongpo Knuckles
Recipe Recommendations
- soup-stock appropriate amount
- salt appropriate amount
- rock sugar 20 grams
- octagonal 2 capsules
- cinnamon 1 block
- geranyl 2 tablets
- salty and fresh
- stewed
- several hours
- simple
Steps for Zhaocai Dongpo Knuckles
1
Scratch and wash the pork elbows.
2
Prepare onions, ginger, star anise, cinnamon, rock sugar, braised soy sauce, etc.
3
Put in a cold water pot and bring to a boil. Blanch the water.
4
After blanch the water, drain the water.
5
Spread soy sauce evenly on the skin.
6
Pour into oil pan and fry.
7
Fry until the skin of the elbow is colored.
8
Put the fried pork knuckles into a pressure cooker.
9
Add appropriate amount of oil to a wok and saute star anise, cinnamon and fragrant leaves until fragrant.
10
Add the onions and ginger and continue to stir-fry until the aroma is fragrant.
11
Add soy sauce, rock sugar, and salt.
12
Add the stock and appropriate amount of water.
13
Pour the soup into the pressure cooker.
14
Cover the pan. Press for 40 minutes, turn off the heat and simmer until more than 4 hours (do not open the lid).
15
After opening the lid, take out the pork knuckles, pour on the soup, and steam in a steamer for 1 hour.
16
Remove the elbow code and place it on the plate.
17
Strain the soup and bring to a boil, stir in the thin sauce, and pour in sesame oil.
18
Pour the soup on the pork knuckles.Zhaocai Dongpo Knuckles Make Tips
There is no old soup that can be replaced with clear water. The remaining soup is filtered to remove impurities, put in the refrigerator and refrigerated to make old soup, which can be used next time.