Today's Dongpo elbow mainly has two local characteristics, 1 is Meishan in Sichuan, and the other is Qishan in Shaanxi. Although the regions are different, in fact, the practices are similar, and no matter where the Cordyceps sinensis is, the biggest feature is red and bright, fat but not greasy, soft and mushy. When making Dongpo elbow, as long as you master a craft, Dongpo elbow will be particularly delicious. The trick is that pig elbows must be degreased twice. When cooking this dish, you should also follow a principle, that is, you must stew it first, then steam it, and you must thoroughly remove the oil before you get tired.

First, we need to prepare a pork elbow, and then prepare some pepper and vegetable starch, ginger seasoning, that is, rice vinegar, yellow wine, soy sauce, rock sugar, cooking oil and salt. The pig elbow we bought definitely needs to be treated, and it is best to rub it with fire to remove some fine hairs on the surface of the pig elbow, then scrape it with a knife several times to remove some grease and dirt on the surface, and rub it in water several times after treatment.

When cooking this dish, the pig's elbow must be blanched. When blanching, you can add appropriate amount of yellow wine and pepper to the pot and boil it over high fire. After the water in the pot is boiled, we can skim off some floating foam on the surface, and then simmer for about 30 minutes. When the time is up, you can fish out the pork elbow and dry it for later use. Find a container and put maltose, yellow wine, soy sauce and rice vinegar in it, then stir it evenly and spread all the juice on the surface of pig's trotters.

Start a new pot, add more vegetable oil, bring it to a boil, and turn to a low heat. When the oil temperature rises slowly, when we fry the pork elbow in the oil pan, we must turn it over several times until the surface of the pork elbow is yellow and blistered. The next thing we need to do is stir-fry the sugar color. Leave a small amount of oil in the pot, and put the rock sugar into low heat. After the crystal sugar melts into sugar water, we add some boiling water to wash the eggs. After adding two spoonfuls of soy sauce and one spoonful of salt to the pot, we put the pig's elbow into the pot and add a proper amount of water, so we must drown the pig's elbow. Then, after the fire boils, we simmer for an hour. After an hour, spread the dish on the bottom of the plate, put the cooked pork elbow directly into the basin and pour some soup on it, so that Dongpo elbow is ready.