Just the right amount.

Method

1) Wash the elbows, put them in a pot and boil them to remove the blood. Then remove the bones while still hot. (Don’t throw away the bones)

2) Put on disposable gloves and evenly apply salt, chicken essence and pepper to the inside and outside of the elbow. After marinating for 2 hours, tie them up with string to prevent the skin and flesh from separating during the stewing process.

3) Pour cold water into the elbow and bones, bring to a boil over high heat, and skim off the foam. Then add onions, ginger, garlic, cumin, cloves, Sichuan peppercorns, star anise, cinnamon, bay leaves, licorice, shiitake mushrooms, light soy sauce, dark soy sauce, a little sugar and a little salt. Cover and simmer over low heat for about 2 and a half hours, until the skin and meat are crispy.