Accessories: ginger slices, star anise, Shaoxing wine, scallion, salt, starch and sugar.

Production method:

1. Put the raw elbow skin into the fire, bake it, soak it in warm water, scrape it off with a knife and wash it, so that the elbow skin is rough and golden spots are rotten like tiger skin.

2. Put the elbow into the frying spoon, add the broth, cook it on low heat until it is seven-cooked, take it out, put it face down on the pier, and cut it with a knife 2 cm apart. Then put the elbow in a small pot, add seasoning, onion, ginger and star anise, and pour two spoonfuls of stock.

3. Steam the elbow on the drawer for about 2 hours, take it out when it is cooked, scoop up the onion, ginger and star anise, pour the raw juice into a large bowl, pour the elbow into a spoon, then pour the raw juice into the upper part of the bowl, add a spoonful of broth, pour the wet starch after the soup is boiled, and put the tiger elbow into a large and medium bowl after the sauce is uniform.