Ingredients: pig's hind legs are two elbows, and kelp is appropriate; Seasoning: salt, ginger slices, onion knots, rice wine, pepper, white pepper, green pepper, millet spicy, half a can of fermented soybean, stir-fry with sugar; Practice: burn the elbow with a spray gun until the skin is black and burnt, and scrape it with warm water! Put water in the pot, ginger slices, onion knots and rice wine until it breaks! Pick it up, dry the clean water, coat it with fried sugar, fry it in a 60% hot oil pan until the bordeaux bubbles, and pick it up! Deep-fried elbow is to cross one side of the meat with a knife without peeling. (Easy to taste) Put the elbow skin down in a steaming bowl, add salt, rice wine, ginger slices, wax gourd slices, pepper and white pepper, and cover the wool! Steam in an electric steamer for three hours. Oil consumption in the oil pan, add green pepper, stir-fry millet, stir-fry lobster sauce in water to keep fragrance.

Turn your elbow over the plate and fry it upside down. Bean juice fermented with water, sprinkled with onions, delicious! Su Dongpo's elbow is a Sichuan dish, fat but not greasy and not rotten. Its color, fragrance, taste and shape are outstanding. Some people call it "beauty and skin care products", and foreign guests visit and praise it as "global specialty food". Su Dongpo's elbow is cooked, of course, it is best to stew the skin, so it needs to melt. The same is true of Sichuan cuisine, but it adheres to the characteristics of Sichuan cuisine and produces a strong flavor. In addition to authentic Sichuan cuisine recipes, it is also a delicious beauty and skin care recipe. In a hot stone pot, depilate the elbow until it turns yellow, then put it in cold water, and put the elbow joint and big bone in a cold water pot to collect water. Add some oil to the pot and cook for 3 minutes. Add sugar while it is hot, stir-fry until the sugar bubbles disappear, add appropriate amount of cold water, then put the washed elbow into the color, put the seasoning into the pressure cooker, and then put the elbow into the pressure cooker for 20 minutes.

Elbow material: pork elbow, rice wine, soy sauce king, star anise, cinnamon, old rock sugar, onion and ginger; Practice process: wash the pork elbow with clear water to remove blood foam, remove it and control it to dry, burn the fried pigskin in the pot (this pigskin tastes better), then remove the oil to replenish water and pour the oil into the pot; Stir-fry the ginger and garlic, add the old rock sugar (I like to add a little barbecued pork sauce, which tastes good), add a proper amount of cold water after the sugar is dissolved, put the elbow into the pot, and the elbow will be swallowed up by the current, then pour in the star anise, cinnamon, yellow wine and soy sauce (seasoning according to your own taste) and cook for 2 hours (just rake it soft); Take the meat out of the pan and put it on a plate, then hook it with the remaining juice. When the juice is sticky, pour it on the meat and sprinkle with onion.

Practice: clean the pork elbow and steam it in a pot (slow fire for 80min, pressure cooker for 25 min); Cut the stewed elbow into knife flowers within 2 cm, and chop the watercress; Stir-fried lamb liver with ginger and onion; Put cassava starch into a bowl and drain water to make water starch for later use; Put the pot on the stove fire, add oil and heat it to 50%. When frying pepper oil with douban net, add ginger foam, onion, soy sauce and salt, add 200mL soup, add elbow and stir well. Color the elbow to taste, thicken it with wet starch, stir-fry it with vinegar, and serve!