How to make Dongpo pork elbow

Dongpo pork elbow is a favorite of many people. The elbow has a thick texture. The elbow made with the Dongpo pork braised method makes the elbow more juicy and beautiful, which makes people's appetite grow. A well-made Dongpo pork elbow can be fat but not greasy, soft and melt-in-the-mouth. Today we will take a look at the recipes of Dongpo pork elbow and see how to make authentic Dongpo pork elbow more easily and quickly.

Dongpo pork elbow recipe

1. Introduction to the method of Dongpo elbow

In addition to the pork elbow, Dongpo pork elbow ingredients also require scallions, Shaoxing wine, soybeans, ginger slices and basic seasonings. The pork elbow should be dehaired and cleaned first, and a cross star should be cut on the pork elbow to make it easier to season. Boil a pot of water, add the pork elbow and start stewing until the bones of the elbow can be easily removed. Put the deboned pork elbow into a casserole, pour in the broth, add chopped scallions, ginger slices and Shaoxing wine, and boil over high heat. After the water boils, add soybeans and cover and continue cooking. During this time, try to poke the pork elbow with chopsticks. If it is easy to poke into the skin and flesh, then the elbow is basically ready. At this time, add soy sauce and cook again. After the soy sauce is absorbed, the delicious and tender Dongpo pork elbow is ready.

2. Tips for cooking Dongpo pork elbow

If you want the final color of Dongpo pork elbow to be good-looking, you must be patient and simmer it slowly over low heat until the soy sauce and sugar color are integrated into the pork elbow. Do not stir the pork elbow vigorously. If you need to adjust it, shake the pot to balance the heat of the pot.