Dongpo elbow is a famous dish in Meishan, Sichuan. Today, I cooked this dish according to the practice of Meishan people, because considering the baby at home to eat, I didn’t put bean paste and pepper. You can put some when you make it.
Participation activities:


1 pig elbow
1 small handful of rock sugar
1 bowl of yellow rice wine
1 octagonal
1 cinnamon
2 fragrant leaves
Half a green onion
3-4 slices of ginger


Step 1
Put the pig elbow into the pot in cold water, add ginger, green onion and cooking wine to remove the blood and fishy smell

Step 2
The cooking time of the elbow in the pot will be a little longer. Try to cook it thoroughly, about 5-10 minutes

Step 3
After taking out the elbow, wipe the water with kitchen paper towel and pour a little old smoke

Step 4
Apply the soy sauce evenly

Step 5
In order to make the skin look better, it's best to apply another layer of honey, so that the tiger skin will be more red and bright

Step 6
After coating, wait for the surface to dry

Step 7
Then put the elbow into the pot and fry the tiger skin

Step 8
Be sure to blow it up everywhere

Step 9
Immediately put the fried elbow into cold water and soak it for a while

Step 10
The tiger skin on the surface of the elbow is ready

Step 11
Put water and rock sugar in the pot, or stir fry with water to make sugar color. For details, you can turn to the previous video of making braised pig feet

Step 12
We pour the prepared syrup water into a small bowl for standby

Step 13
Put your elbows in a saucepan

Step 14
Pour in an appropriate amount of water

Step 15
Then pour the sugar water together

Step 16
Then pour in a bowl of soy sauce, add star anise, cinnamon, fragrant leaves and ginger slices

Step 17
Cover the pot and stew for 3 hours

Step 18
Let's take out the stewed elbow carefully

Step 19
Scoop out 2-3 tablespoons of soup from the stew

Step 20
Add an appropriate amount of oyster sauce

Step 21
Then pour in a bowl of water starch to make sauce

Step 22
Pour the sauce on the face of the elbow

Step 23
You'd better sprinkle with scallions and it's finished