Verses about Dongpo elbow, why is Dongpo elbow called Dongpo elbow

<> "Dongpo Elbow: Prepare Ingredients and Seasonings: Star anise, starch, coriander, green onion, rock sugar, ginger, dried chili, cinnamon, bay leaves, salt 15g, cooking wine, oil consumption. Soy sauce, cooking wine, light soy sauce, dark soy sauce.

1. Boil the skin of the elbow, blanch the green onion and ginger cooking wine;

2. Sauce: Add an appropriate amount of oil to a hot pan, add rock sugar to fry the sugar to make the sugar color viscous, add a bowl of hot water, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of oil consumption, and half a spoon of soybean paste;

3. Add water to the pressure cooker, add dried chili peppers, cinnamon, fragrant oak leaves, star anise, ginger slices, cooking wine, a small half spoon of salt, and finally put in the elbow, and the pressure cooker is gasped for 1 and a half hours;

4. Finally, add water starch to the juice, pour the juice on top of the boiled elbow, sprinkle with coriander, and eat;

Spicy and soft, the thief is delicious.

First, it is said that Su Dongpo once went to the Yongxiu area of Jiangxi Province and cured a local farmer's child of a disease. As a token of gratitude, the farmer kept him to eat. The beauty of the countryside intoxicated Su Dongpo, and he couldn't help but chant a poem:

Grass pearls through the heart of the fragrance ". The farmer who was cooking in the stove heard this, thinking that this was Su Dongpo teaching him how to cook meat - "and the grass is cooked through the heart", so he hurriedly put the pork and the straw tied to the meat into the pot to cook, but the meat cooked in this way is really fragrant!

Second, legend has it that in the 40s of the last century, four students from the Chinese Department of Sichuan University found two sentences in the Han Dynasty's Bangu in ancient poetry: "The promise has been made, and the taste is delicious." At that time, they compiled the three words "taste of the belly" from Su Dongpo's hand-me-down ink, and made the store sign with this plaque, in addition to declaring to the world that these three words were written by Su Dongpo himself, but also repeatedly emphasized that the production method of "Dongpo elbow" sold in the store was created by Su Dongpo himself and passed down secretly.

In this way, the reputation of Dongpo's elbow naturally spread throughout the country, and the business of "Taste of Belly" was of course very prosperous.

Dongpo elbow is a traditional famous dish made by Su Dongpo's wife Wang Fu, and it is named because Su Dongpo loves it very much. It has the characteristics of fat but not greasy, poopy but not rotten, color, fragrance, taste, and shape are all good, some people call it "beauty food", and foreign guests praise it as a world famous dish. The production of Dongpo elbow in Meishan is a great improvement over the practice of Mrs. Su Dongpo; First of all, in the selection of materials, only the pig's trotters are selected, washed and stewed in clean water, stewed until eight minutes of fire, scoop up the elbows, and then steam them in a steamer.

After two degreasing, the elbow has reached the state of fat but not greasy, poop but not rotten. There are two forms when eating: one is the clear soup type.

Take out the steamed elbow, put it in a bowl, and pour it with the soup of the stewed chicken, if there is no chicken soup, boiled water. Add a little salt and a little green onion. It is best to put soy sauce in a separate bowl and dip it in soy sauce when eating, which will taste fresher.

The second is the condiment type. Take the steamed elbow out of the bowl, pour the condiments on it, and serve. Meishan's Dongpo elbow condiment is very exquisite, composed of 17 kinds of raw materials, with distinctive characteristics, and suitable for the taste of guests from the east, south, west and north and overseas friends.