Ingredients: an elbow, onion, ginger, garlic, rock sugar, cinnamon, fragrant leaves, star anise and spiced powder. The production process of Dongpo elbow is as follows: 1. Remove the pig hair from the elbow skin with a torch, put it in boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut several holes in it with a knife, so it will be cooked soon. 2. Boil the clear water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is 78% mature, remove it and put it in a steamer. 3, steaming elbow is the key step, Dongpo elbow fat but not greasy depends on it. Steam in the pot for an hour and a half. In the meantime, you can adjust the seasoning. Pour a proper amount of salad oil into the wok, stir-fry shallots, ginger and garlic, add cinnamon, fragrant leaves and star anise, stir-fry until fragrant, then add a proper amount of water (the amount of water is basically controlled in a small bowl after 40 minutes of low fire), then add some rock sugar, five-spice powder and two or three spoonfuls of soy sauce, and cook slowly on low fire. Finally, a small bowl of soup is the seasoning. 4. After the elbow is steamed, put it on the plate and pour the freshly prepared seasoning.