The origin of Dongpo's elbow: According to legend, once Su Dongpo's wife Wang Fu was cooking her elbow at home, because of her carelessness, the elbow was brown and stuck to the pot, so she quickly added various ingredients and cooked it carefully to cover up the burnt taste. Unexpectedly, the yellowish elbow tastes unexpectedly good. Su Dongpo not only cooked it repeatedly by himself, but also left a record, and also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was handed down from generation to generation.

Dongpo elbow materials: one pork elbow, three onions, one star anise, one cinnamon, two cloves, two fragrant leaves, 11g cooking wine, 11g soy sauce, 11g soy sauce, one Amomum Tsaoko, one nutmeg, 5g pepper, 5g fennel, 11g crystal sugar, one tangerine peel, 11g starch water and two ginger.

The method of Dongpo elbow:

1. A pig elbow, after thawing, soak it in clear water for about 2 hours, and remove the blood.

2. The seemingly white and smooth pig elbow has many tiny hairs on its surface. At this time, the best tool is tweezers, which can be pulled out by roots.

3. bring a pot of hot water to a boil, add a little onion and ginger slices to the water, and add the cleaned pork elbow to boil until the foam comes out.

4. Start another casserole, and put the elbow after soaking in water. The casserole or other pot must be big enough.

5. Prepare spices: star anise, cinnamon, pepper, clove, fennel, Amomum Tsaoko, nutmeg, fragrant leaves and dried tangerine peel, and prepare a tea bag to hold the spices.

6. put the spice bag into the casserole, add the onion and ginger juice.

7. Add warm water to the pork elbow, add a proper amount of cooking wine and soy sauce, and bring to a boil over medium heat.

8. After boiling, turn to low heat and simmer slowly. The casserole will keep boiling all the time. Cover the casserole and stew for 2 and a half hours.

after 9. 2 and a half hours, a part of the water in the casserole is consumed, and the water level is almost 1/3, so you can turn off the fire.

11. Take another wok, add the soup of stewed elbow, add light soy sauce and rock sugar and bring to a low heat.

11. Put the elbow carefully and stew slowly. The soup in the pot is poured on the elbow with a rice spoon. When the soup begins to thicken, carefully put the elbow in the plate. At this time, the elbow is very soft and rotten, and you are worried that you will lose your bones if you move a little more.

12. Add appropriate amount of water starch to the remaining soup, boil it, and pour it on the elbow. After serving, sprinkle a little chopped green onion and white sesame seeds.

Precautions:

1. The elbow should be soaked in clear water in advance to remove blood.

2. The hair on the elbow can be treated by burning, ironing, plucking and so on.

3. The pot for stewing elbows must be large enough, and the water must not pass through the elbows.

4. This method does not need to stir-fry the sugar color, and it is very simple to handle.