Ingredients: elbow, onion, cinnamon, Amomum villosum, Amomum tsaoko, Alpinia officinarum, crystal sugar, cooking oil, soy sauce, salt, ginger, pepper, star anise, fennel, fragrant leaves, dried peppers, white buttons and Amomum tsaoko.

1. Wash the elbow, scrape off the skin, put cold water in the pot, add white wine, onion and ginger, cook for 5 minutes, and take it out for later use.

2. All stew ingredients are boiled in water.

3, another pot of sugar color, after the sugar bubbles, quickly pour in hot water. Put the boiled sugar into the seasoning pot, boil it, put it into the elbow, add the minced onion and ginger, and simmer for 2-3 hours.

4, add soy sauce, salt to taste, out of the pot.

Sauce elbow:

It is a traditional dish with common characteristics in braised dishes. It is famous for making Shandong sauce elbow. This dish is nutritious, delicious, crisp and mellow, with strong color and flavor. Beijing's "Tianfu" sauce elbow is well known. In addition, braised pork elbow is a famous historical dish in Weifang, Shandong Province, which is favored by people because of its soft waxy taste, fat but not greasy and rich nutrition. It was once rated as "Shandong famous snack".