Ingredients: Scraped pork elbow, onion, ginger, soy sauce, crystal sugar, soy sauce, soy sauce, salt, hawthorn, star anise, fragrant leaves, cinnamon, cooking wine, cut a small mouth along the bone with a knife, put the elbow in, add an appropriate amount of onion, cover the pot with ginger slices (with a gauge) and cook for 20 minutes, then take it out for later use. Put the pig's elbow into a casserole with cold water, add a proper amount of scallion and ginger slices, pour in some white wine to remove the fishy smell, boil over high fire, skim off the floating foam, stew over low fire for 1.5 hours, and the soup becomes milky white, then take it out and control the water.

Then, add a proper amount of water, add star anise, pepper, dried pepper and onion ginger, add soy sauce, salt, sugar and a bowl of Shaoxing wine, then put the elbow into the pressure cooker, pour the soup, and close the lid to stew. Dry your elbow with skin moisture and apply a layer of honey evenly on the elbow surface. Then fry it in the oil pan. The temperature of the oil pan should not be too high, and the elbow coated with honey should be fried with 60% heat. After the skin is fried red and bright, remove the elbow. Cool it in ice water.

Secondly, Dongpo elbow is not the salty and sweet taste of braised pork and braised elbow. The taste of Dongpo elbow made by authentic Meishan is salty and fresh with slightly sour ginger juice, and the spicy taste of ginger and the fermented taste of pickled pepper with ginger are significant flavors. Cut broccoli into small flowers, soak in salt water 15-30 minutes, and wash. Boil another pot of water, add a little salt and oil, blanch broccoli for 40 seconds, take it out, transfer it to the hoof, and mix it with meat and vegetables to increase the color.

Leave a little oil in the pot, add onion, ginger, garlic, dried pepper and pepper, stir-fry, add beans, cook cooking wine, add fresh soup, cook for 10 minute, remove residue, taste, then add elbows, put them in a cage, and steam over medium heat until the elbows are soft and rotten. After the blanched elbow is fished out, rinse the surface with clear water and cut several knives on the surface with a kitchen knife, so that you can cut the skin and see the meat. The purpose of this is to make it easier to taste and make the meat soft and rotten during the stew. After the pig's elbow is stewed, the bones can continue to make soup, supplement calcium and beautify.