How to make charred pork elbows. Also known as Dongpo elbow, it is bright red in color, sweet in taste, fresh but not rotten, fat but not greasy. First extract the grain from the pork elbow, then cut it from the inside of the meat, cut it horizontally and vertically, and cut it vertically. The intersection should be about two centimeters. Pay special attention to only cutting the meat into a square shape, and not to irritate the skin. Then add salt and ginger. , Sichuan peppercorns, onions, garlic and Laozaojiang walking are processed evenly. Spread evenly and marinate for 20 minutes. Put the Jiang Yilu-flavored elbows into the waste water, add some more salt and cook for two minutes until the skin tightens, take out the elbows, let them dry and put the wok on high heat. Boil dry and pour in cooked oil, turn down the heat, add rock sugar and stir-fry until it becomes sugary. After removing the sugar, put the elbow skin side down, put it into the oil pan and control the heat, and let the pork skin absorb it. The soup is ready to bubble. Put the swollen elbows, skin side up, into the casserole. Place the removed aunt under the bottom first. Add boiling water. It’s better to have broth. It’s better if you can’t cover the seeds. Cover the lid and cook slowly over low heat. stew. Take out the subs carefully and put them on a plate. With the skin of the meat facing up, thicken the remaining soup from Jiang Gu. When thickened, pour it on the elbows in the plate to serve. Note that it must not be used, otherwise the color of the meat will turn black. Not loud enough.