Dongpo elbow

Overview

One of Meishan specialties.

Add some cooking wine to the water and boil to remove the blood.
Boil off the blood and clean everywhere.
Put into pressure cooker.
Put the processed elbows into the pressure cooker, add water to cover the elbows, add a piece of ginger, 7 peppercorns, 4 green onions, an appropriate amount of white pepper, a little salt, one star anise, and press the boil tendon button.
Wash green onions and coriander.
Finely chop green onions and cilantro.
Heat the oil and cool it slightly. Stir-fry the juice over low heat until the aroma comes out. If necessary, add appropriate amount of sugar, soy sauce, vinegar, salt, MSG and chopped green onion and coriander.
Pour on the prepared sauce.