Dongpo elbow juice method:

Boil pig elbow. First fly water, remove blood foam, then cook and cook, cooking wine, onion, ginger, garlic, pepper, cinnamon, etc., until it is 8% cooked, you can use an ordinary pot or pressure cooker.

steam pork elbows. Boiled pork elbows, steamed in a pot, are said to be able to remove fat twice until you feel soft enough.

stir fry. A lot of oil, stir-fry Pixian watercress and pickled peppers (theoretically, we should also put pickled ginger, but unfortunately our family doesn't have it), stir-fry red oil, put a lot of Jiang Mo and other minced garlic peppers, continue to stir-fry, add some broth that has just been cooked on pork elbows, then add sugar, cook for a while, add vinegar and starch, and pour it on the elbows.