Main material: pig elbow 1 pig.

Accessories: 500g yellow rice wine, 80g soy sauce 1 30g rock sugar, 60g fresh ginger, 60g shallots120g pepper12ml pinch of aniseed, 2 cinnamon.

The practice of Dongpo elbow

1. Wash the elbow and pull out the hair on the elbow that has not been cleaned.

2. Boil the water in a cold water pot for 10 minutes and then take it out.

3. 60 grams of fresh ginger and 0/20 grams of shallots/kloc.

4. Put several pieces of disposable chopsticks into the bottom of the pot

5. Put chives and ginger slices on the chopsticks in turn.

6. Put your elbows in the skin and lay them down.

7. Add soy sauce in turn

8. soy sauce

9. Yellow rice wine

10. Water

1 1. rock sugar

12. Seasoning, change to simmer for 2 hours (it is a small fire) when the fire is boiling.

13. Time is up. Take out the elbow and put it in a container with a lid (no soup).

14. Steam on high fire 1 hour and take out.

15. Boil the soup when stewing meat and thicken it with water and starch.

16. Pour it on the elbow and sprinkle a little chopped green onion.