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. Take the steamed elbow out of the palace bowl and pour in the prepared seasoning. Dongpo elbow in Meishan is very particular about seasoning, and it is composed of 17 kinds of raw materials. With distinctive features, it suits the tastes of guests from east, west, north and south and overseas friends.
Although Dongpo's elbow is called Dongpo, Sun Jian politician said that this dish was not created by Su Dongpo, but by his wife Wang Fu. According to legend, Su Dongpo's wife, Wang Fu, once stewed her elbow at home because of her carelessness. She quickly added various ingredients and cooked carefully to cover up the burnt smell. Unexpectedly, the taste of the yellow elbow was unexpectedly good, and Su Dongpo was suddenly overjoyed. Thus, "Dongpo elbow" was passed down from generation to generation.
Compared with Su Dongpo's method, the making of Meishan Dongpo elbow has been greatly improved: firstly, only pig's trotters are selected, washed and stewed in clear water until the elbow is eight minutes hot, then the elbow is fished out and steamed in a steamer. After degreasing twice, the elbow has reached a fat but not greasy position, neither rotten nor rotten. Now the Dongpo elbow in Meishan has been improved several times, and it can be eaten in two forms: one is clear soup. Take out the steamed elbow, put it in a bowl and add the stewed chicken. 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. Take out the steamed elbow and put it in a bowl. Pour the prepared seasoning on it and serve.
Dongpo elbow (Meishan producing area)
Dongpo District, Meishan City, Sichuan Province is the administrative area under its jurisdiction.
Notice of the People's Government of Dongpo District of Meishan City on Delineating the Production Scope of Dongpo Elbow (Meishan Production Area), Mei Dong Fufa [2065438+03] No.65.
Local standard of Dongpo District, Meishan City, Sichuan Province: DB 511402/T27-2010 Dongpo elbow (Meishan production area).