Gourmet: Sichuan cuisine

Ingredients category: pork

Taste: spicy

Suitable season: autumn

Color and fragrance: the soup is milky white, and the pig's elbow is rotten and soft.

Ingredients: pork elbow, snow mountain soybean

Accessories: scallion oil festival, Shaoxing wine, ginger and Sichuan salt.

Making:

1) Scrape and wash the pig elbow, and cut a knife along the bone seam;

2) put it in a soup pot and take it out after boiling thoroughly, and remove the elbow bone;

3) Put the pig bones into a casserole and add the original soup of cook the meat;

4) Add a lot of chopped green onion knots and bring the ginger and Shaoxing wine to a boil;

5) Wash the snow beans, put them in a boiling casserole and cover them tightly;

6) Then move to a low fire and simmer for about 3 hours, and gently poke with chopsticks until the skin is rotten;

7) When eating, put Sichuan salt and soup beans into a bowl;

8) You can also eat it with soy sauce.

(2) Dongpo elbow is a traditional dish made by Su Dongpo.

It has the characteristics of fat but not greasy, not rotten and not rotten. It has good color, fragrance, taste and shape. Some people call it "beauty food" and foreign guests praise it as "world famous dish". Meishan Dongpo elbow is much better than Su Dongpo's.

First of all, in the selection of materials, only pig's trotters are selected. After washing, put it in clear water and stew it until it is eight minutes hot. Then pick up the elbow and steam it in a steamer.

After degreasing twice, the elbow has reached a fat but not greasy position, neither rotten nor rotten.

There are two forms when eating: one is clear soup. Take out the steamed elbow, put it in a bowl and serve chicken stew. If there is no chicken soup, boiled water will do. Add a little salt and onion. It's best to put the soy sauce in another bowl and dip it in it when eating, which tastes fresher.

The second is seasoning. That is to say, take the steamed elbow out of the palace bowl,

Pour in the prepared seasoning and serve. The Dongpo elbow in Meishan is very particular about seasoning.

It is composed of 17 kinds of raw materials, with distinctive features, and is suitable for guests from east, south, west and north.

(3) Raw materials:

Pork elbow, snowflake bean, onion festival, Shaoxing wine, ginger, Sichuan salt.

Method:

Select the forearm of the fat pig, scrape the elbow of the pig clean, scrape everything along the bone seam, blanch with boiling water to remove blood bubbles, cook in a soup pot, remove the elbow bone and bone, coat the skin with sugar color, put it in a casserole with pig bones, add the cooked meat soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip in soy sauce.

Dongpo elbow legend

Mr. Dongpo created many dishes in his life, and also revised and improved folk recipes. He brewed wine himself, personally made cakes and snacks, and put these methods and production experiences into words, such as famous food fu, vegetable root fu, pork fu, Dongpo soup fu, pheasant eating, honey wine song and so on. Of course, the most famous one is Dongpo elbow.

Speaking of Dongpo elbow, there is another sad story.

During the Yuanfeng period in Song Shenzong, Su Dongpo wrote to the emperor about some measures and methods against Wang Anshi's political reform, thus offending the officials of the imperial court and the current dynasty, and was arrested in Yushitai prison and kept for 132 days. This is the famous literary inquisition "Wutai Poetry Case" in history. Later, he was finally released and demoted to assistant to Ambassador Ying Yong of Huangzhou, and he was a member of the water affairs bureau of the school. Huangzhou is a relatively rich place near the Yangtze River. Living in such a land of plenty, life should not be a problem, but at this time Su Dongpo was demoted as a sinner in Huangzhou, and his salary was greatly reduced. The family population has also increased a lot, so life is very tight. At the beginning of each month, he will divide the money he receives into 30 pieces, hang it on the beam, and then take one piece with a painting fork every day for the livelihood of the whole family. If there is a balance, Su Dongpo will happily deposit it in a bamboo tube in case the guests come for a drink. During that time, Su Dongpo found that Huangzhou people didn't like pork, which led to the low price of local meat, so he often bought some pork and cooked it in Meishan's local way. To this end, he wrote a pork ode to record it.

Huangzhou good pork, the price is as cheap as dirt.

The rich refuse to eat, and the poor don't know how to cook.

Slow fire, less water, beautiful when the fire is enough.

Get up and play two bowls every day, so full that you can't worry.

In this poem, Su Dongpo particularly introduced the making process of "Dongpo elbow", with special emphasis on pyrotechnics and simmering methods.

Driven by him, Huangzhou people learned to make Dongpo elbow, which has been passed down to this day. Later, Su Dongpo went to Hangzhou as a satrap, led local soldiers and civilians to dredge the West Lake, and did many good things for the people. In order to thank Su Taishou, Hangzhou people carried pigs and wine to their doorstep. Dongpo couldn't refuse, so he had to cut all the pork into two squares, imitate the method of making Dongpo elbow in Huangzhou, and then send it door to door according to the roster of migrant workers dredging the West Lake for migrant workers to taste.

Everyone who has eaten this kind of meat praises it for its delicious taste. Even some restaurant owners in Hangzhou ask for advice on how to make Dongpo elbows. Strangely, anyone who sells "Dongpo elbow" has a particularly prosperous business. Since then, Dongpo elbow has been handed down from generation to generation, becoming the first famous dish in Hangzhou.

There are two views on the origin of "Dongpo elbow":

First, it is said that Su Dongpo has been to Yongxiu, Jiangxi, and cured a local farmer's child. To show his gratitude, the farmer specially kept him for dinner. Su Dongpo was intoxicated by this beautiful country and couldn't help reciting a poem: "The fragrance of grass pearls is in my heart". The farmer who was cooking in the kitchen thought it was Su Dongpo who was teaching him how to get to cook the meat-"Everything cooked with grass is fragrant", so he quickly put pork and straw tied with meat into the pot to cook, but the cooked meat really has a unique flavor!

Secondly, it is said that in the 1940s, four students from the Chinese Department of Sichuan University found two words from Ban Gu in the ancient poetry of the Han Dynasty: "Give yourself up, you have poor taste", so these four scholars opened a restaurant with poor taste in Chengdu. At that time, they collected the word "poor taste" from Su Dongpo's ink handed down from ancient times. In this way, Dongpo elbow's reputation naturally spread like wildfire and spread all over the country. Of course, the business of "Wei Zhi" is very prosperous.

Legends are legends after all. If you hear it wrong, don't worry too much. Because of the different materials, the local flavor is also different. At present, the production methods of Dongpo elbow are different in China, but there seems to be no objection that Dongpo elbow originated in Sichuan. The practice of Dongpo elbow in Sichuan,

There are usually three kinds.

The first method is to select about 2000g of pig's forearm (elbow), cook it in a soup pot, then remove the bone, then put it in the original soup, and add snow beans, scallion, Shaoxing wine and so on. And simmer for about three hours, add salt when eating, and even scoop the soup beans into a bowl and dip them in soy sauce.

The second method is to cook the elbow until it is half cooked, remove it and drain it. When the lard is 90% hot, put in the elbow. When the pork elbow skin is fried to golden brown, take it out and cut one side of the meat into five squares, but don't cut the skin. Boil fried eggs, Chinese cabbage and bamboo shoots with soy sauce, onion, ginger, aniseed and broth, add salt and monosodium glutamate, thicken them and pour them on elbows.

The third way is the practice of Dongpo's hometown Meishan, Sichuan. First, put the elbow in the pot until it is cooked to seven minutes, then pour out the original soup (this is the first degreasing), and then steam it in a cage, which is the second degreasing. Stir-fry the first-class douban hot sauce in a wok with hot oil for a few times, then add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and broth, stir well and pour it on the elbow in the wok.