Composition: 1. Stewed elbow: onion, ginger, garlic, star anise, fragrant leaves, tsaoko, clove, jujube, salt, cooking wine, vinegar and soy sauce; 2. Sauce: soy sauce, aged vinegar, sugar, chicken essence, sesame oil, garlic paste, coriander and Chili oil;

Exercise:

1. Soak fresh pig's elbow in cold water for about two hours, then change the water until blood oozes, and keep changing the water twice.

2. Add cold water to pork elbow and bring it to a boil; After boiling, continue to cook with medium fire 10 minute; Take out the elbow, rinse it with hot water to remove floating foam and impurities, put it in a pressure cooker, and add onion, ginger, garlic, star anise, fragrant leaves, tsaoko, clove, jujube, salt, cooking wine, vinegar and soy sauce. , then add boiling water; Bring the fire to a boil, press the medium fire for 20 minutes after charging, and then press 10 minute to turn off the fire;

3. After the autoclave is naturally exhausted, it is taken out, boned and cut into pieces.

4. The practice of garlic juice: garlic is mashed and coriander is chopped. Add soy sauce, aged vinegar, sugar, chicken essence and sesame oil and stir well. If you like spicy food, you can add some Chili oil.

Tip: Garlic must be mashed with a garlic hammer to give off a strong garlic flavor. Friends who like the crisp and refreshing feeling and fragrance of coriander can choose coriander stalks to add to garlic juice, which has a better taste and taste!