Dongpo elbow is a dish of what place, how to do

Dongpo Elbow is one of the classic local traditional dishes in Sichuan, China, belonging to the Sichuan cuisine. Dongpo's elbow is not the work of Su Dongpo, but the work of his wife Wang Fu. "Dongpo's elbow is named after Su Dongpo and is a famous Sichuan dish because it comes from Su Dongpo's hometown, Dongpo District, Meishan City, Sichuan Province.

Dongpo elbow practice

Main ingredient: 2 pork elbow 1500 grams, 300 grams of snow mountain soybean Accessories: 50 grams of green onion, 50 grams of wine, 15 grams of ginger, 5 grams of salt

Production process:

1, pork elbow scraping clean, along the bone seam cut a knife.

2, into the soup pot to boil through, fishing out the elbow bone.

3. Put the pork bones into a casserole dish and add the broth.

4: Add a large amount of green onion, ginger and wine and bring to a boil over high heat.

5, snow peas clean, into the boiling casserole with a tight lid.

6, and then move to a slight fire simmering for about 3 hours, until a poke with a chopstick skin is rotten until.

7, eat Sichuan salt with soup and beans into a bowl.

8. You can also dip it in soy sauce.