Main ingredients: pork knuckle, snow mountain soybeans

Accessories: green onion section, Shaoxing wine, ginger, Sichuan salt

Production:

How to make Dongpo elbow 1

1) Scrape and clean the pork elbow, and cut it along the bone seam;

2) Put it in a soup pot and cook it thoroughly, take it out and remove the elbow bone;

3) Put it into a casserole lined with pork bones, and add the original meat soup;

4) Put in a large amount of green onions, ginger, and Shaoxing wine and bring to a boil over high heat. ;

5) Wash the snow peas, put them into a boiling casserole and cover tightly;

6) Then move to low heat and simmer for about 3 hours, until lightly cooked with chopsticks Poke the skin lightly until it becomes tender;

7) When eating, add Sichuan salt and spoon the soup and beans into a bowl;

8) You can also eat it with soy sauce sauce

Recipe for Dongpo elbow 2

Dongpo elbow is a traditional famous dish made by Su Dongpo.

It has the characteristics of fat but not greasy, cake but not rotten, and good color, aroma, taste and shape.

Some people call it "beauty food", and foreign guests praise it. "Can be included in the world's famous dishes."

Meishan’s Dongpo elbow production is much improved than Su Dongpo’s method;

First of all, when selecting materials, only choose pig trotters, wash them and put them in clean water Stew until it is eighty-red.

Pick up the elbows and steam them in a steamer. After degreasing twice, the elbow has reached the point where it is fat but not greasy and cakey but not rotten. There are two forms of consumption: one is clear soup style. Take out the soon-to-be-steamed elbows, put them in a bowl, and fill them with chicken stew soup. If there is no chicken soup,

plain water will also do. Add a little salt and a little green onion and that's it. It is best to put soy sauce in another bowl.

Dip some soy sauce when eating to make the taste more fresh. The second is the condiment type. Take the steamed elbow out of the bowl,

Pour the prepared condiments on it, and it's ready to eat. Meishan's Dongpo elbow is very particular about its condiments.

It consists of 17 kinds of raw materials. It has distinctive characteristics and is suitable for guests from the east, south, west and north.

Recipe 3 of Dongpo elbow

Ingredients:

Pork elbow, snow mountain soybean, green onion section, Shaoxing wine, ginger, Sichuan salt.

Preparation method:

Choose a thick pork front, scrape and wash the pork elbow, cut all along the bone seam, blanch it in boiling water to remove blood bubbles, put it in a soup pot and cook it thoroughly. Remove the elbow bones, apply sugar color on the skin, put it into a casserole lined with pork bones, add the original meat soup, add enough at a time, add green onions, ginger, Shaoxing wine and bring to a boil over high heat; wash the snow peas , put it into a boiling casserole, cover it tightly, simmer over low heat for about 3 hours, until the skin of the meat is tender when you poke it lightly with chopsticks. When eating, add Sichuan salt, soup and beans, scoop them into a bowl and serve, dip in Eat it with soy sauce.