The origin of Dongpo's elbow: According to legend, Su Dongpo's wife, Wang Fu, once cooked her elbow at home because of her carelessness. 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.

Materials for Dongpo elbow: one pork elbow, three onions, one star anise, one cinnamon, two cloves, two fragrant leaves, cooking wine 10g, soy sauce 10g, soy sauce 10g, one Amomum Tsaoko, one nutmeg, 5g pepper, 5g fennel and crystal sugar.

Dongpo elbow practice:

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 the surface. At this time, the best tool is tweezers, which can be pulled out by roots.

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

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

5. Prepare spices: star anise, cinnamon, pepper, clove, fennel, Amomum villosum, 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 pig's elbow, add a proper amount of cooking wine and soy sauce, and 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.

9. After two and a half hours, a part of the water in the casserole is consumed, and the water level is almost consumed 1/3. At this time, the fire can be turned off.

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

1 1. Carefully put the elbow and stew it 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 already very soft and rotten. If the movement range is larger, you are worried that it will take off the bone.

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

Precautions:

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

2, the hair on the elbow can be treated by fire, soldering iron, plucking and so on.

3. The pot for stewing the elbow must be big enough, and the water must not pass the elbow.

4, this practice does not need to fry sugar color, it is very simple to handle.