First, it is said that Su Dongpo has been to Yongxiu, Jiangxi, and cured the child of a local farmer. As a token of gratitude, the farmer specially kept him for dinner. Su Dongpo was intoxicated by the beautiful countryside, and he couldn't help reciting a poem: "Grass pearls smell sweet in the heart". The farmer who was cooking in the kitchen heard this, thinking that this was Su Dongpo teaching him how to go to cook the meat-"the whole cooking with grass is fragrant", so he quickly put the pork and the straw tied with meat into the pot to cook, but the meat cooked in this way really has a unique fragrance! ?

Second, it is said that in the forties of last century, four students from the Chinese Department of Sichuan University found two words from Ban Gu of the Han Dynasty in ancient poems: "Give your life to yourself, and the taste is bad", so these four scholars opened a "taste-bad" restaurant in Chengdu.

At that time, they collected the word "Wei Zhi" from Su Dongpo's ink handed down from generation to generation, and made a shop move with the plaque at this moment. In addition to telling the world that these three words were written by Su Dongpo himself, they repeatedly stressed that the recipe of "Dongpo elbow" sold in the shop was created by Su Dongpo himself and handed down in secret. In this way, the reputation of Dongpo elbow naturally spread like wildfire and spread all over the country, and the business of "Wei Zhi" was of course very prosperous. ?

Legends are legends after all. Don't be too concerned if you listen to them. Because of the different materials, the local flavor is also different. At present, the method of making Dongpo elbow has its own characteristics all over the country, but it seems that Dongpo elbow originated in Sichuan. There are usually three ways to do the elbow in Dongpo, Sichuan. ?

The first method is to select a pig's forearms (elbows) of about 2,111g, put them into a soup pot and cook them thoroughly, take them out and remove the bones, then put them into the original soup, add snow beans, scallion, Shaoxing wine, etc., and simmer for about three hours on a slow fire. When eating, add salt, and even soup beans are scooped into a bowl and dipped in soy sauce. ?

the second method is to cook the elbow until it is half cooked, take it out and drain it. When the lard is 91% hot, put it in the elbow. When the pig's elbow skin is fried to golden brown, take it out and cut one side of the meat into five square pieces, but don't cut the skin. Boil fried eggs, Chinese cabbage and bamboo shoots with soy sauce, onion, ginger, aniseed and broth, add salt and monosodium glutamate, and finally thicken them and pour them on the elbow. ?

the third way is to do it in Meishan, Sichuan, Dongpo's hometown. First, cook the elbow in a pot until it is medium-cooked, decant the original soup (this is the first degreasing), and then steam it in a cage? This is the second degreasing. Stir-fry the first-class douban hot sauce in a wok with hot oil for a few times, then add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and broth, and pour it on the elbow in the pan after stirring evenly.