Meishan Dongpo elbow is a traditional famous dish with full color and flavor, belonging to Sichuan cuisine. The production of Dongpo elbow in Meishan is much better than that of Su Dongpo. First of all, in the selection of materials, only pig hooves are selected. After washing, they are stewed in clear water until they are eight minutes hot. Then the elbows are picked up and steamed in a steamer. After degreasing twice, the elbow has reached a position of fat but not greasy, and it is not rotten.

There are two forms when eating, one is clear soup, that is, take out the steamed elbow, put it in a bowl, and fill it with stewed chicken soup. If there is no chicken soup, boiled water will do. Add a little salt and a little onion. It's best to put soy sauce in another bowl, and dip it in soy sauce when eating, which tastes fresher. The second is the seasoning type, that is, the steamed elbow is taken out of the court bowl, and the prepared seasoning is poured, so that it can be eaten. The Dongpo elbow in Meishan is very particular about seasoning, which is composed of 17 kinds of raw materials and has distinctive characteristics.

The correct method of Dongpo elbow

The first method is to select a piece of pig's forearms (elbows) of about 2000g, put it into a soup pot and cook it thoroughly, take it out and remove the bones, and then drop it into the original soup. Add snow beans, scallion, Shaoxing wine, etc., and simmer for about three hours. When eating, add salt, even soup with beans into a bowl, dip in soy sauce and eat it.

The second method is to cook the elbow until it is half cooked, remove it and drain it. When the lard is 90% hot, put it in the elbow. When the pig's elbow skin is fried to golden brown, take it out and cut one side of the meat into five square pieces, but don't cut the skin. Boil fried eggs, Chinese cabbage and bamboo shoots with soy sauce, onion, ginger, aniseed and broth, add salt and monosodium glutamate, and finally thicken them and pour them on the elbow.

The third method is the practice of Meishan, Sichuan, Dongpo's hometown. First, the elbow is cooked in a pot for eight times, and the original soup is decanted (this is the first degreasing), and then steamed in a cage, which is the second degreasing. Stir-fry the first-class douban hot sauce in a wok with hot oil for a few times, then add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and broth, and pour it on the elbow in the pan after stirring evenly.

Baidu Encyclopedia-Dongpo Elbow