1. Wash pig's trotters (elbows) and put them in a large pot, add enough water, pat 1 slices of ginger and put them in the pot, sprinkle 1 slices of pepper, bring the pot to a high fire, pour 1 spoon of cooking wine on it, and continue to cook for 3-5 minutes, then take out pig's elbows and rinse.

2. Put the elbow in a pressure cooker, add clean water until it reaches the elbow, add beaten ginger, onion and garlic cloves, add spices, cover and cook it in SAIC, then turn the heat down for about 15 minutes (like the appropriate extension of the soft and waxy taste), take out the elbow, remove the bone, cut the elbow meat into thick slices and put it on a plate.

3. Prepare the sauce: put the mashed garlic, chopped green onion, red pepper and Jiang Mo into a small bowl, boil 1 spoon pepper oil and pour it on it to stimulate the fragrance, add soy sauce, salt, sugar, vinegar and red oil, 1 spoon broth (just cooked elbow soup) and mix well, and pour a few drops of sesame oil on the elbow.