Pork knuckle 1 Rock Sugar 1 small handful
Yellow wine 1 large bowl Star anise 1
Cinnamon 1 Fragrant leaves 2 tablets
Green onions Half Ginger 3-4 tablets
How to make classic Sichuan Dongpo elbow #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 1

Step 1

Put the pork knuckles into a pot under cold water, add ginger, green onions and cooking wine to remove the blood and fishy smell #CarnismCarnival#Classic Sichuan Dongpo elbow, red in color Illustration of how to make it bright, fat but not greasy 2

Step 2

The elbow will take a little longer to cook. Try to cook the inside thoroughly, about 5-10 minutes. #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 3

Step 3

After taking out the elbows, wipe them dry with kitchen towels and pour a little dark soy sauce on them. #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 4

Step 4

Apply the dark soy sauce evenly

Step 5

In order to make the color of the skin look better, it is best to apply another layer of honey. This will make the tiger skin more red and shiny. #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 6

Step 6

After applying, wait for the surface to dry #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 7

Step 7

Then put the elbow into the pot and fry the tiger skin #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 8

Step 8

Every place must be bombed #肉丝性狠#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 9

Step 9

Immediately put the fried elbow into cold water and soak for a while #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, bright red in color, fat but not greasy, illustration of how to make it 10

Step 10

The tiger skin on the elbow is ready #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Illustration of how to make it bright, fat but not greasy 11

Step 11

Put water and rock sugar in the pot, or stir-fry with water to make the sugar color. For details, you can check out the video of braised pig trotters in the previous issue. #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 12

Step 12

We pour the prepared syrup water into a small bowl and set aside#CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 13

Step 13

Place the elbows in a saucepan #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 14

Step 14

Pour appropriate amount of water #肉丝性狠#Classic Sichuan cuisine Dongpo elbow,Bright red color, fat but not greasy recipe illustration 15

Step 15

Then pour the sugar water together #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 16

Step 16

Then pour a bowl of soy sauce, add star anise, cinnamon, bay leaves and ginger slices #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 17

Step 17

Cover the pot and simmer for 3 hours#CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 18

Step 18

We carefully take out the stewed elbows #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 19

Step 19

Ladle 2-3 ladles of soup from the saucepan #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 20

Step 20

Add appropriate amount of oyster sauce #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 21

Step 21

Pour in another bowl of water starch to make the sauce #CarnismCarnival#Classic Sichuan cuisine Dongpo elbow, red in color Bright, fat but not greasy recipe illustration 22

Step 22

Pour the prepared sauce on the elbow surface #肉丝性狠#Classic Sichuan cuisine Dongpo elbow, bright red in color, fat but not greasy, illustration of how to make it 23

Step 23

It's best to sprinkle with chopped green onion and it's done. Cooking techniques for classic Sichuan Dongpo elbow

Today I used the Meishan method to make Dongpo elbow. Considering that the baby wants to eat it, I didn’t add bean paste and chili. This dish is really delicious. Friends who are interested can try it.