In order to taste good, it is boiled and steamed.

Dongpo pork elbow - this is a Meishan specialty and a national geographical indication protected product, while Dongpo pork is a traditional Meishan dish and a popular classic delicacy. Judging from the place of origin, it is indeed They are delicacies from the same place, but there are still obvious differences between the two in terms of how they are made. Generally, Dongpo elbow is much more difficult to cook than Dongpo pork because of its large size. Moreover, the meat of Dongpo elbow is thicker and thicker than Dongpo pork. Dongpo pork is more difficult to taste, so the cooking techniques are slightly different. The most important thing is that Dongpo pork itself has a stronger fishy smell than Dongpo pork, so the processing and seasoning will be slightly different. In summary, Dongpo pork elbow The approach will be relatively more difficult.