Raw materials: 900g of pig's forepaw, 80g of plateau white bean (snow mountain soybean), 60g of crystal sugar, 80g of Shaoxing Huadiao wine 1 00g, 80g of green onion, 30g of ginger, 3g of star anise, 3g of fragrant leaves 1 g, 3g of cinnamon, 5g of salt and monosodium glutamate/kloc-0.

Step 1: Cut the onion into sections and slice the ginger, put the chopped onion ginger, star anise, cinnamon and fragrant leaves into the soup pot, inject a proper amount of water, and put the hooves and white beans into the leaky pot.

Step 2: Squat the leaky pot into the soup pot, inject 20g of yellow rice wine, bring it to a boil with strong fire, and take it out with low heat for 30 minutes.

Step 3: pour maltose into a bowl, then add yellow wine, rice vinegar and soy sauce, and blend them into juice according to the ratio of each15g;

Step 4: smear the blended juice on the hoof, then put the hoof on an iron grate to dry. After the hoof is dried, fry the skin with oil until it turns yellow and bubbles, and take it out. When frying, it is easy to explode, be careful of burns, turn it frequently and fry the skin evenly);

Step 5: after frying the hooves, leave the bottom oil in the pot, add 40 grams of rock sugar and stir-fry until it melts, add an appropriate amount of white brine soup from cook the meat, and pour 50 grams of yellow wine to boil;

Step 6: Pour in a proper amount of soy sauce for color matching, then pour the prepared sugar-colored water into cook the meat's soup and add the fried hooves;

Step 7: Take out the white kidney beans cooked with hooves for later use, season them with salt and monosodium glutamate in the soup pot, then pour in the remaining 20 grams of rock sugar, boil them with strong fire, and simmer for 30 minutes again with low heat;

Step 8: Put the white bean into the clay pot, take out the hoof that has been boiled for another 30 minutes, debone it with a knife while it is hot, and then gouge the inside of the hoof with a knife to the skin, but don't cut the skin, just cut the lean meat inside into a flower knife with a square width of 1.5 cm, and the skin surface should still be intact;

Step 9: Buckle the deboned hoof with the leather side up in the pot, pad the kidney beans under it, pour an appropriate amount of original soup, put it in the cage and steam it for two hours with medium heat.

Finally, pour the soup in the pot into the pot to boil, thicken it with appropriate amount of water starch, add a few drops of sesame oil after the soup is gelatinized, and finally pour the sauce on the hoof, and then serve it, thus completing a rich Dongpo pork elbow.