How to make Dongpo elbow

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  1.Dehair the elbow and wash it for later use~

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  2.Prepare materials ~ cut green onion into sections, slice ginger, and cut pepper into sections

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  3.Crush the rock sugar with the back of a knife to make it easier to fry~

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  4. Blanch elbows in cold water, remove the blood, wait for 10 minutes, wipe clean with kitchen paper~

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  5.Put a little oil and rock sugar in the pot, fry over low heat until the sugar turns brown and bubbling.

• 6.Put the elbows in and fry on both sides to make them look sugary~

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  7.Put a little oil in the pot, put various spices into the pot and stir-fry ~ then add rock sugar, dark soy sauce, cooking wine, salt, and water to make a juice~

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  8.Put the juice and elbow into the pot and simmer over medium heat for half an hour.In order to absorb the flavor, I drew a knife on the back of the elbow close to the bone

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  9.At this time we will make the decoration ~ prepare materials ~

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  10. Mix flour, orange powder and glutinous rice flour, add cocoa powder, red yeast rice and pumpkin puree respectively and knead into a dough~

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  11. Knead the cocoa dough into a jar, roll out the yellow dough and cut it into squares to use as a cover

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  12. Knead the red yeast dough into a wine character, dip it in some water and stick it to the yellow dough piece



13.When it is done, steam it in the pot for 15 minutes~

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  14. After the elbows are simmered in the pressure cooker, simmer for half an hour and then steam for another hour

• 15.Pour the juice from the pressure cooker into the pot and add water starch
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  16.Pour the juice on the boneless elbow~