2, Accessories: starch (fava beans) 20 grams.

3, seasonings: ginger 50 grams, star anise 5 grams, 30 grams of cooking wine, 100 grams of small onions, 40 grams of soy sauce, 10 grams of salt, 20 grams of sugar.

4, raw elbow skin side down in the stove fire, the skin of the meat roast paste, soak in warm water, with a knife to scrape the paste skin, wash.

5, put the elbow in the frying spoon, add broth, micro-fire cook to seven mature fish out.

6, skin side down on the pier, with a knife interval of 2 centimeters graved deep cross knife.

7, and then the elbow into a small pot, add seasoning, green onion, ginger and star anise petals, pour two spoons of broth.

8, the elbow on the drawer steamed for about 2 hours, cooked and rotten when removed, pick out the green onions, ginger, big material, the original juice poured into a large bowl, elbow poured into the spoon.

9, and then the upper half of the large bowl of original juice poured into the spoon, add another handful of spoons of stock, soup after the opening of the pour into the wet starch, do not have to add another oil, firing.

10, to be the juice gravy evenly, big turn the spoon, the tiger elbow slipped into a large plate can be.