1. Cut the onion, garlic and ginger, and put them in a disposable gauze bag with pepper, sesame pepper, cinnamon and fragrant leaves.

2. Rinse your elbows, pull out the hair that has slipped through the net, and splash water to remove foam. Then rinse with water to make sure there is no floating foam.

3. Put the elbow bag into the inner container of the rice cooker, and add light soy sauce and old soy sauce. The amount of cooking wine is half the height of the elbow. Stew for three hours with bones and one and a half hours without bones.

4. It looks like this after stewing.

5. When the rice cooker counts down for five minutes, put the clip into the matching drawer to steam, and the elbow can be stewed.

6. Wrap the other elbow in leather and roll it into a tube, then put it in a glass bottle, let it cool and put it in the refrigerator for one night. Tomorrow is elbow flower. You can dip it in soy sauce, vinegar, garlic paste and Jiang Mo.