Print
Dongpo Elbow Recipe
When I was a child, every Chinese New Year, my family would always put a big plate of bright red and fragrant Dongpo pork elbow. That is the most beautiful taste in my memory, as if it can travel through time and space and take me back to that Chinese New Year full of laughter and joy. Today, I want to share this beauty with everyone.
INGREDIENTS
Main Ingredients
- ·1000g Pork elbow
- ·30g White Beans
Additional Ingredients
- ·15g ginger
- ·15g green onion
Seasonings
- ·30ml Cooking wine
- ·3g Salt
DIRECTIONS
Step 1
Ingredients preparation: Cut 15g ginger into slices, cut 15g green onion into sections, and soak 30g white lentils in clean water for 20 minutes.
Step 2
Remove the fishy smell from pork elbow: Add 1.5 liters of water to the pot, put in 1000g of pork elbow, pour in 20ml of cooking wine, cover the pot, cook until boiling and continue cooking for a while to remove blood and impurities.
Step 3
Transfer ingredients: Take out the pork elbow and put it into the casserole, and also put the soaked white lentils into the casserole.
Step 4
Add seasoning (I): Place the prepared ginger slices and green onion segments into the casserole.
Step 5
Add seasoning (II): Then add 10ml cooking wine and 3g salt to add flavor to the pork elbow.
Step 6
Stew until the pork elbow is tasty: Add an appropriate amount of the original soup scooped out from the pot where the pork elbow is cooked into the casserole, cover the pot, and simmer over low heat for 2 hours to allow the pork elbow to fully absorb the flavor and become soft and delicious.