Elbows with bones, put ginger, scallions, sugar, vinegar, soy sauce, salt, cooking wine and a number of wine, (more wine), and the outside is smeared with honey, and put in the refrigerator for about an hour. Take it out, put it in a pan and fry it on both sides with oil until the color is golden (the color of honey, this will ensure that the meat is tight and tender).

Take it out, pour off the leftover oil, put the elbows back into the pan, add all the marinade ingredients to the pan, cook without water over the slowest heat for about two hours.

Practice two:

Raw materials: 500 grams of elbow meat, 15 grams of soy sauce, 15 grams of soy sauce, 15 grams of soy sauce, 15 grams of soy sauce, 15 grams of soy sauce. Fine salt 10 grams of seasonings 1, 2 sections of white onion, 2 slices of fresh ginger, 50 grams of cooking wine, honey, fungus, yucca slices, monosodium glutamate, wet dough powder, a little each, the second broth appropriate amount.

Methods: l, the elbow boiled to eight mature fishing, skin surface smeared with a layer of honey, put into a wide frying pan, deep-fried to the skin with small bubbles crimson, can be fished out.

2, the whole elbow according to the size of the steam bowl, cut into round. With a knife in the elbow's lean meat orientation, cut into deep and impervious to the elephant's eye block, skin down in the steaming bowl, put on the green onion, ginger, dashi. Take two clear soup (pork bone soup) a bowl, to the soy sauce, refined salt, cooking wine, find a good taste, pour into the elbow bowl. Put in a steamer basket, steam with high fire for 2 1/2 hours that is good. Out of the cage after picking off the green onion, ginger, big material, buckle in the soup plate.

3, soup pot on high heat, ladle into the two broth two spoons, decant into the steamed elbow soup, into the yucca slices, fungus slices, refined salt, monosodium glutamate. Good taste, hook water thickening a little, after boiling poured to the elbow that is good.

Features: soft and tender texture, deep red color, clear soup and fresh taste, eaten dipped in Changzhi smoked vinegar, there is a mellow flavor.

Features: soft and tender texture, deep red color, clear soup and fresh taste.