Ingredients: 4000g pork elbow, 50g pepper, 50g star anise, 50g dried tangerine peel, 3g cinnamon, 4g fennel seed, 4g angelica dahurica, 4g ginger, 5g Amomum villosum, 0/00g soy sauce100g salt and 0/00g cooking wine100g.

Specific practices:

1, wash the pig's elbow, soak it in cold water for 8- 10 hour, scrape the dirt and residual hair on the skin, put it in water to boil, then wash it with cold water, and add 8000g of clean water and meat buns (50g of pepper, 50g of anise, 50g of dried tangerine peel, 3g of cinnamon, 4g of fennel, 4g of angelica dahurica and 4g of rhizoma kaempferiae).

2. After boiling, skim off the floating foam, add the elbow meat, then continue to cook on a slow fire and remove it. Wipe off the oil foam and put it on the grate.

3. Sprinkle sugar and tea into the pot, put the whole onion on it, put the grates with elbows in the pot, cover the pot tightly, and boil the pot for about 3 minutes, and see smoke in the pot. Cook for 3-4 minutes.

4. When taking out, apply sesame oil on the elbow skin to increase the luster and fragrance.