The origin of Dongpo's elbow: According to legend, Su Dongpo's wife Wang Fu once cooked an elbow at home because of carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the yellow elbow tastes unexpectedly good. Su Dongpo not only cooked repeatedly by himself, left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed down from generation to generation.

Dongpo elbow material: one pork elbow, three scallions, one star anise, one cinnamon, two cloves, two fragrant leaves, cooking wine 10g, soy sauce 10g, soy sauce 10g, one tsaoko, one nutmeg, 5g pepper, 5g fennel and crystal sugar/0g.

Dongpo elbow practice:

1, a pig elbow, thawed, soaked in clear water for about 2 hours, and bled.

2. The seemingly white and smooth pig elbow has many tiny hairs on its surface. At this time, the best tool is tweezers, which can be pulled out by roots.

3. Boil a pot of hot water, add a little onion and ginger slices, add the washed pork elbow, and cook until the foam comes out.

4. Start another casserole, soak the elbow in water and put it in. The casserole or other pot must be big enough.

5. Prepare spices: star anise, cinnamon, pepper, clove, fennel, Amomum villosum, nutmeg, fragrant leaves and dried tangerine peel, and prepare tea packaging spices.

6. Put the seasoning bag into the casserole and add onion and ginger juice.

7. Add warm water to the pig's elbow, add appropriate cooking wine and soy sauce, and boil over medium heat.

8. After boiling, turn to low heat and simmer. The casserole will stay open. Cover the casserole and stew for 2.5 hours.

9. After two and a half hours, part of the water in the casserole was consumed, and the water level was almost 1/3. You can turn off the fire at this time.

10. Take another pot, add the soup of stewed elbow, add soy sauce and rock sugar and bring to a boil.

1 1. Carefully put the elbow in and stew slowly. The soup in the pot is poured on the elbow with a rice spoon. When the soup begins to thicken, carefully put the elbow on the plate. The elbow is soft and rotten at this time. Move a little more, and you'll be worried that the bone will fall off.

12. Add a proper amount of water starch to the remaining soup to boil, pour it on the elbow, and sprinkle a little chopped green onion and white sesame seeds after serving.

Precautions:

1, the elbow joint should be soaked in clear water in advance to remove blood.

2, the hair on the elbow can be treated by fire roasting, soldering iron, plucking and other methods.

3. The pot for stewing the elbow must be big enough, and the water must not pass over the elbow.

4, this practice does not need to fry sugar color, it is very simple to handle.