1, remove the pig hair from the elbow skin with fire, throw it into boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut several holes in it with a knife, so that it will cook quickly.

2. Boil fresh water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is seven or eight times ripe, remove it and put it in a steamer.

3, steaming elbow is a key step, Dongpo elbow fat but not greasy depends on it. Steam in the pan for an hour and a half. During this period, the seasoning can be adjusted. Pour a proper amount of salad oil into the wok, stir-fry onion, ginger and garlic until fragrant, add cinnamon, fragrant leaves and star anise and stir-fry, then add a proper amount of water (the amount of water should be basically controlled in a small bowl after 40 minutes of low fire), then add some rock sugar, five-spice powder and two or three spoonfuls of soy sauce, and slowly cook on low fire, and finally the small bowl of soup is the seasoning.

4, after the elbow is steamed, put it on the plate and pour the freshly adjusted seasoning.