Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Pig knuckle ( 1 piece ) | green onion and ginger ( 20g ) |
chopped green onion ( 10g ) | Cilantro ( 5g ) |
Ginger powder ( 50g ) | Pickled pepper ( 50g ) |
Doubanjiang ( 30g ) | Light soy sauce ( 15g ) |
White sugar ( 15g ) | Rice vinegar ( 50g ) |
Zanthoxylum bungeanum ( 5g ) | Chicken essence, pepper and MSG (5 grams each) |
Sesame oil ( 5 grams ) | Cooking wine ( 10 ) |
How to make Dongpo elbow
1.Prepare a pig Take some water from your back elbow and burn it clean.You can choose to ask the stall owner to clean it up for you.
2. Add onion and ginger cooking wine and cook in a casserole for two and a half hours until the seeds are soft.That’s it.
3. Next, we start to add an appropriate amount of salad oil to the pot for frying the elbow.Heat the oil to 50 degrees, cut into pieces, and stir-fry the minced ginger until raw.Then add minced pickled peppers and bean paste and oyster sauce and stir-fry into red oil and add fine chili noodles.
4.After frying, start seasoning, sugar, MSG, chicken essence, pepper, chili powder sesame oil.Add another half spoonful of the juice from cooking the elbow.Finally add the chopped green onions.Just pour it directly on your elbows.
Tips
The main highlights of this dish are the ginger flavor and the hot and sour taste.The sweetness can be a little stronger.The seeds must be stewed until they are well-cooked so that they can be fat but not greasy and thin but not woody.
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