Tools/raw materials: elbow 1, 40g of rock sugar, 50g of yellow wine, 2 teaspoons of soy sauce, 4 teaspoons of soy sauce, appropriate amount of fermented milk, 2 pieces of star anise, 3 pieces of fragrant leaves, appropriate amount of onion ginger, 2 pieces of angelica dahurica, 0 pieces of tsaoko 1 piece, 3 pieces of white buttons, stewed meat package 1 piece, appropriate amount of salt, etc.

1. Clean the bent pipe, boil it in cold water, and remove the floating foam until it no longer emerges.

2. Take out the cooked elbow and remove the fine hair with tweezers.

3. Prepare rice wine, onion ginger, rock sugar, soy sauce, soy sauce, fermented milk, star anise, fragrant leaves, angelica dahurica, onion ginger and other seasonings.

4. Put the cleaned elbow into the casserole, add all seasonings, add warm water, and avoid the elbow slightly.

5. Put the casserole on the fire. After the fire boils, simmer for about 1.5 hours.

6. Turn over when firing.

7. Finally, thicken the soup a little.

8. Finished product, soft and glutinous, fat but not greasy.