Most of the younger people like to eat meat. If beautiful women want to lose weight, they usually have to try to hide their desire to eat meat. But every time this happens, the boys always have the right words to lure them into "corruption". Take elbows, for example. According to tradition, this dish is only served when the banquet is in full swing. At this time, the men at the table took the initiative to send out invitations: "The beauty dish is here! Eat quickly!"

As we all know, this dish Elbows are rich in collagen, which can nourish yin and blood, moisturize the skin, and improve the skin. The meat is plump and lustrous. After braised, the meat is fragrant and mouth-watering.

"Dongpo elbow" is famous all over the world. In fact, in Shaanxi, the "Dali elbow" is more famous than "Dongpo elbow".

"Tailed Elbow" is one of the representative dishes of Yamen cuisine (also known as official cuisine) in Qin cuisine. It is even listed as the first dish in the Qin cuisine section of "Chinese Cookbook". "Daibaozi" is famous for its outstanding fragrance and excellent color, fragrance, taste and shape. Its color is maroon, like a handle, so it is called "elbow with handle". It uses unique ingredients and is different from other elbow dishes. The elbows have bones and hooves, and the finished dish is like a mound. You need to "bring the handle", that is, bring the pig's paw. The method is more complicated: when doing it, you need to put the elbow outward and the elbow handle (paw) facing in; place the elbow skin down on the chopping board, and use a knife to cut through the elbow in the middle. Cut the skin along the leg toward the elbow, remove the meat on both sides of the leg bone (the meat is separated from three sides), and connect the bottom bone with the meat to expose the bones; then break the two leg bones in the middle with the back of a knife and put them into the soup pot Cook until cooked, take it out, drain the water with a clean cloth, and smear the skin with red soy sauce while it's still hot. Take a steaming basin, put star anise and cinnamon in the bottom of the basin, and break off the elbow bones with your hands without damaging the skin. , then put the elbow skin down into the steaming basin. When filling the basin, according to the shape of the elbow, put the elbow handle against the edge of the basin and put it into the basin, sprinkle with refined salt and cover with sterilized clean gauze. On the meat, spread the sweet noodle sauce, green onion, red bean curd, white soy sauce, ginger, garlic, etc. evenly on the gauze. Place the steamer in the basket and steam it for about three hours. When it is tender, take it out and remove the gauze. , put it into a plate, remove the star anise, cinnamon and other spices, and usually serve it with scallions and sweet noodle sauce.

This dish is steamed over high heat, leaving a small gap in the lid. In this way, the shape and color of the finished product will not be damaged due to excessive steam.

The shape and color of the "handled elbow" served on the table are very beautiful, showing a unique maroon color compared to the "Dongpo elbow". , its meat is softer, crispier, and easier to pinch (I believe many friends have experienced the embarrassment of having to pick up almost the entire big elbow when eating Dongpo elbow), and it tastes crispy and not greasy. It's delicious.

But after all, the preparation method of "Taibaozi" is too complicated, it is greasy and cannot be sold at a high price. In Xi'an, it is still difficult to find a restaurant that can make authentic "Taibaozi". It’s not easy, so I usually put it on the menu in some small shops. The most impressive thing was once when I was passing through Dali, there were many signboards hanging on the lampposts on the roadside saying “Dali with elbows”. This shows the local people's love for this dish and their awareness of advertising. It is said that in Dali, Shaanxi, a dinner cannot be considered complete without the dish "bringing elbows".