Dongpo elbow is one of the classic local traditional dishes in Sichuan, China, which belongs to Sichuan cuisine. It has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat flavor, chewy head and fat but not greasy.

Dongpo elbow is a traditional dish made by Mrs. Su Dongpo and Wang Fu, named after Su Dongpo's great love. According to legend, once Su Dongpo's wife, Wang Fu, stewed her elbow at home because of a moment's negligence. She quickly added various ingredients and cooked it carefully to cover up the burnt taste.

Unexpectedly, the yellowish elbow tastes unexpectedly good, and Su Dongpo was suddenly overjoyed. 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.

Method for make Dongpo elbow

Remove the pig hair from the skin of the elbow with fire, throw it into boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut several holes in it with a knife, so that it will cook quickly. Boil fresh water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is seven or eight times ripe, take it out and put it in a steamer.

Steaming elbows is a key step, and Dongpo elbows are fat but not greasy. Steam in the pan for an hour and a half. During this period, the seasoning can be adjusted, and the appropriate amount of salad oil is poured into the wok. After heating, the onion, ginger and garlic are fried until they are fragrant.

Stir-fry cinnamon, fragrant leaves and star anise, then add appropriate amount of water, add some rock sugar, spiced powder and two or three spoonfuls of soy sauce, and simmer slowly. Finally, the small bowl of soup is the seasoning. After the elbow is steamed, put it on a plate and pour the freshly mixed seasoning.