"Dongpo elbow" method spread out of Sichuan, now the system across the country is roughly similar, the main ones are:

(a) first boiled and then steamed method:

Raw materials 700 grams of pork elbow, 12 eggs, 750 grams of lard, 5 grams of chicken oil, bamboo shoots 25 grams, 25 grams of bok choy, 10 grams of green onions, 10 grams of ginger, 15 granules of flowers, 300 grams of鬲汤, 100 grams of wet starch, 5 grams of cooking wine, monosodium glutamate, refined salt, soy sauce, dashi moderate.

Method ① the skin of the elbow boiled to sixty percent rotten when fished out, filtered dry, skin surface smeared with soy sauce. ② vegetable heart, bamboo shoots, ginger cut into slices, scallions cut out a mouth, clip into the pepper, standby. ③ lard boiled to 90% heat, add pork elbow, skin side deep-fried to golden brown, fish out, drain the oil, cut the meat side into five points square flower knife block, but do not cut the skin. Pork elbow skin side down into the bowl, plus soy sauce, broth, green onions, ginger, dashi, steamed, remove, fishing out green onions, ginger, dashi, etc... Pour off the original soup, the elbow buckle in the plate.

4 will be added to the egg boiled in water, remove, cooled with cold water, peeled shells, smeared with soy sauce, frying spoon with oil hot, add eggs, fried to golden brown when removed, plus green onions, ginger, soy sauce, broth, steamed through, remove the egg, placed on the outside of the elbow. ⑤ Inside the frying ladle, add the original soup and the remaining soup of the steamed elbow, plus bamboo shoots and vegetables, boil, skim off the floating foam, thicken the gravy, add monosodium glutamate (MSG), drizzle with chicken oil, pour it on the top of the elbow and the egg, and then you can eat it.

(B) stew method

Raw materials 750 grams of pork elbow, 25 grams of mushrooms, ham 5 grams, 25 grams of green onions, 25 grams of cabbage, 500 grams of broth, cooking wine, chicken oil, seasonings, salt.

Method ① green onion cut into inch segments, ginger cut into slices, mushrooms cut into 8 minutes long, 4 minutes wide, 1 minute thick slices, ham cut into small elephant eye block, standby. ② pork elbow blanch to remove the blood, fish out, drain, on the meat side of the 5 points square flower knife. ③ the elbow skin side down, into the pot, add stock, salt, onion, ginger, dashi, stewed on a slow fire until half rotten, and then turn over and stewed, take out the elbow, skin side up, put into a large bowl, fishing off the green onion, ginger, dashi, plus mushrooms, ham, greens heart, boil, skimming froth, poured into a large bowl, pouring chicken oil, poured on top of the elbow, you can eat.

(C) steaming method

Raw materials 750 grams of pork elbow, 25 grams of meat skin, 750 grams of broth, 25 grams of green onions, 25 grams of ginger, 50 grams of garlic, 5 grams of cooking wine, salt, vinegar, soy sauce in moderation.

Method ① pig elbow clean, blanch to remove blood stains, fish out, filter dry, into the basin, plus green onions, ginger, salt, monosodium glutamate, cooking wine, meat skin (first small boil with water, cleaned), steamed, remove, remove meat skin, green onions, ginger, skim floating oil, cooled into a jelly. Eat, cut into 2 points thick large pieces -, put into the disk. ② garlic patted into a puree, plus vinegar, soy sauce, for eating elbow with.

(D) pot roast method

Raw materials 500 grams of boneless elbow meat, 1 egg, 20 grams of wet starch, 1,000 grams of vegetable oil, 20 peppercorns, 50 grams of cooking wine, 100 grams of green onions, 20 grams of ginger, salt, white pieces of green onions, tiger sauce, soy sauce, appropriate amount.

Method ① pig elbow into the pot of water, on the high fire to cook through, take out and wash, cut into 5 points thick large, skin down into the bowl, plus soy sauce, green onions (cut a mouth into the pepper), ginger, cooking wine, steam about 1 hour, take out, filtering the soup. ② bowl into the wet starch, egg, fine salt, mix into a paste. Half of the paste spread on a flat plate, elbow slices skin side down on top of the paste, pay attention to the original shape of the elbow meat. The remaining half of the paste, evenly poured on top of the elbow meat. ⑧ frying spoon into the vegetable oil, on a high flame until 70% hot,: elbow meat to maintain the original shape of the gently pushed into the oil; fried to a slightly hard, move to a slow fire fried. Then move to the high fire and fry until golden brown, fish out, filter the oil, cut into long strips. The dish can be arranged in the shape of a saddle. Eat with green onions, tiger sauce.