The practice of Dongpo elbow 1

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.

Practice 2 of Dongpo elbow

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". The elbow of Meishan Dongpo 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, take the steamed elbow out of the palace bowl and pour the prepared seasoning, and you can eat it. Dongpo elbow in Meishan is very particular about seasoning, and it is composed of 17 kinds of raw materials. Distinctive features, suitable for guests from east, south, west and north.

The practice of Dongpo elbow 3

Ingredients: pork elbow, snow mountain soybean, onion festival, Shaoxing wine, ginger and 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.

You can't make delicious food just by looking at the menu. The key is to practice more and be enlightened more.