1, we first put the elbow above the pig hair with the fire, by the way, the elbow skin together with burning hot, and then scrape clean with water. The ginger, green onions clean, ginger cut into slices, green onions cut into sections. Wash the star anise, cinnamon, allspice, cardamom, cloves, large and small cumin together with water, and then use a cloth bag to put them together and seal it.

2, start the pot into the right amount of water, put the old ginger slices, scallion segments, dried peppercorns, a little wine, put the elbow blanch boil, hot for a few minutes, the elbow out.

3, once again the pot, put a small spoon of vegetable oil frying, put ginger, scallion, a few dry chili, dry pepper a small grasp of fried flavor, and then the right amount of soy sauce, a small spoon of sugar, a little cooking wine fried evenly, put the right amount of water, put the spices into the bag, and then put the elbows into the pot and bring it to a boil.

4, when the pot appears to foam, use a spoon to clean off, and then turn the fire to simmer for more than 1 hour, chopsticks can be inserted through the elbow.

5, high heat quickly thicken the pot of soup, and then fish out the elbow, natural cooling cut into large pieces or chunks, dipped in chili oil to eat, perfect.

A sauce rich, soft and delicious sauce elbow is done. We Sichuan people like to add a little dry chili and dry pepper, eat up slightly spicy and slightly with hemp, more in line with the Sichuan people's taste.