Anyone who likes to eat compatriots' elbows will remember it again, and their mouths will water when they think of the fresh and sweet taste. The most reliable method for fellow elbows is actually not that difficult. Just be familiar with the ingredients and time. Do you want to know how your compatriots make elbows and how to use them? The most reliable method of compatriot elbow is irresistible. The main material is 100 grams per elbow. Spices: 2 cinnamon, 4 star anise, 5 bay leaves, 6 cloves, 3 excess, and 3 grams of Sichuan peppercorns. 2 tablespoons of seasoning white wine, 2 tablespoons of raw wine, 2 tablespoons of Lao Luo, 1 yuan of ginger, 2 green onions, half a head of garlic, and a little salt. Practice washing your elbow, heating it, taking it out, rinsing it with running water and preparing it.

Put a little oil in the pressure cooker, add rock sugar, fry until brown, add boiling water and all spices, 1 tablespoon of white wine, light soy sauce, salt, onions, ginger, garlic, and then add elbows. After the pressure cooker steams out, lower the heat to medium-low for 40 minutes and turn off the light for about 30 minutes. Open the lid, add the lettuce, slowly get the juice over medium heat, turn the elbows a few times, and then continue to pour soup on the elbows with a spoon to coat the elbows with flavor (about 30 minutes). Take out the elbow and put it in a large bowl. Dip the soup thinly on the elbow and sprinkle a little green onion. When eating, just use a knife to draw a small square on the surface of your elbow.

The raw materials of authentic pork knuckle are about two and a half kilograms each, half and half, one spoon of ginger, half of garlic, two spoons of green onion, one spoon of vinegar, two spoons of sugar, one spoon of sesame oil, one long spoon, Half a pound of soup, salt and seasonings. Flying pig's knuckle removes water droplets. Chop half of the ginger and garlic separately before use. The other half of the ginger is broken, and the onion is pulled out and tied. Put the pork knuckle, scallion knots, crushed ginger and soup into a large bowl, put it into a steamer with boiling water, and steam over medium heat for about an hour. Continue steaming until the pork knuckle becomes soft. Take it out and place it on a plate. In a small bowl, add ginger, garlic, bean paste, sugar, sesame oil, seasonings, vinegar and half a spoon of fresh soup to taste. Just sprinkle the seasoning evenly on the pork knuckle. Precautions When cooking meat, please remember to simmer on low heat. In other words, the 13-character barbecue knot that "lights the fire slowly, uses less water, and the fire is automatically beautiful" is the evolution of the "Dongpo elbow". When cooking meat, cook it over high heat first, then change the heat and remove all the foam. The elbow must not rot.

Ingredients for five-spice Dongpo elbow: one elbow, green onions, ginger, garlic, rock sugar, cinnamon, bay leaves, star anise, five spices. Use fire to remove the remaining pig hair on the elbow skin, throw it into boiling water and cook for a few minutes. After removing the congestion and dirt, take out the elbow, cut a few holes with a knife, quickly roast it until it becomes sour and boil, add an appropriate amount of green onions. Cook the elbows processed with , ginger and bay leaves until 7 or 8, take them out and put them in the steamer. Steam in the pot for an hour and a half. During this time, you can adjust the seasoning and pour an appropriate amount of salad oil into the pot. After heating, stir-fry onions, ginger and garlic to release the aroma, add cinnamon, bay leaves and stir-fry star anise. Then add appropriate amount of water. (Basically, it is best to leave a small bowl after putting the water on low heat for 40 minutes.) Add rock sugar, five-spice powder, two or three spoons of soy sauce, low heat, and bake slowly. Finally, that bowl of soup is the seasoning. Steam the elbows, put them on a plate, and pour the seasoning you just prepared.

One elbow of the signature Dongpo elbow, 20 grains of rock sugar, 8 tablespoons of seasoning wine, 4 tablespoons of light soy sauce, 5 green onions, and 1 large piece of ginger. 1 section of cinnamon, 3 star anise, 5 bay leaves, 5 cloves, 2 excess, 1 nutmeg, 0.5 tablespoon of coriander, 1 tablespoon of pepper, 1 tablespoon of coriander. Cut green onions, slice ginger, and various spices into gauze bags and prepare. Clean the elbow, put it into the pot, add water without passing through it, add the onion plate, ginger plate, and 3 spoons of seasoning wine, and turn off the heat if it is not boiling. In addition, use a pot to turn on low heat, add rock sugar and about 100ml of half a bowl of water. It will take about 10-15 minutes to melt and cook until it turns caramel color. As soon as the color of the sugar changes to dark amber, pour plenty of hot water and add some spice packets to spread the aroma. Add the elbow, the remaining seasoning wine, scallions, ginger, and then add boiling water to the elbow. After cooking, turn to the lowest heat, cover and cook gently for more than 2 hours, turning several times in the middle.

Take out the spices and other debris and fill it with half of the soup. After pouring raw into the remaining soup, open the lid and use high heat to get the juice. During this period, ladle the soup every few minutes, pour it on the elbow surface, and turn it over at any time to observe the uniformity of the color. The whole process takes about 40 minutes. After the soup begins to thicken, use the elbow on a plate and continue to add juice to the pot. When it is dark and bubbly, pour it into the elbow. When cooking the sugar color, cook it slowly over low heat. Watch closely when the syrup thickens and the foam turns golden brown, and be careful not to burn it. Do not stir while cooking, shake the pot to even out the heat. The amount of each seasoning can be adjusted according to preference. For children's shoes with strong taste, salt can be added appropriately. When the juice is collected, your elbows are already soft, so turn carefully so as not to damage the entire shape. This is the most reliable way to introduce Dongpo elbow to you. You should all understand it. For those who like to eat Dongpo elbow, this is really a good thing. Look at the preparation and method of Dongpo elbow mentioned above. If you want to eat it, act quickly.