Composition: elbow 1.

Seasoning: ginger 1, onion 1, star anise 1, pepper 1, cooking wine 1, fragrant leaves 3-4, rock sugar, light soy sauce 1, half a spoon of soy sauce and half a spoon of light soy sauce.

Steps:

1. Burn the skin of the elbow joint with a torch, remove the pig hair left in the elbow joint, and destroy the sweat glands of the pigskin at the same time, so that the elbow joint will zoom, and then put it into a pot with blisters to soak the burnt pigskin soft.

2. Scrape the charred surface of the soaked pigskin with a knife, then cut the elbow in half with a different knife, and then simply cut the lean meat inside the elbow with a different knife, but don't cut it off, as deep as two thirds, with an interval of about 1 cm.

3. Put the elbow into the pot, add the chopped ginger, onion, star anise, pepper, cooking wine, fragrant leaves, dried pepper, soy sauce, soy sauce and salt, then knead for a few minutes, marinate for 2 hours, and marinate the elbow.

4. After the elbow is marinated, put it into the stew pot, add seasoning at the same time, and then add water instead of elbow, a little more, because the elbow stew takes a long time.

5. Add less salt, soy sauce, soy sauce and cooking wine, then cover, boil over high fire and skim off the floating foam, and turn to low heat for stewing 1 hour. After the elbow is cooked, cover it with stew 1 hour, mainly to make the elbow more tasty and soft.

6. Prepare a mineral water bottle, cut off the top half of the bottle mouth, then take out the elbow after stewing, drain the water slightly, roll the skin of the elbow outward and stuff it into the mineral water bottle, then press it with a lid the size of the bottle mouth, wrap it with plastic film, wrap the lid tightly, and finally tie it tightly with a rope or rubber band, and put it in the refrigerator for one night to set the elbow.

7. After the elbow is refrigerated and shaped, take it out and slice it with a knife for later use.

8. Crush garlic, chop the millet and shallots, then put them into a bowl together, add 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of Chili oil and 1 tablespoon of chicken essence, mix them evenly to form a sauce, and then eat the prepared elbows together.