1, cold water pot, elbow blanching; After the water is boiled, add some cooking wine, scoop out the floating foam on the surface and cook until it is 70% mature.

2, take a little soy sauce, cooking wine, soy sauce and sugar, and adjust the brush juice; After blanching, the elbow is placed on the shelf and the surface is dried. Brush the prepared juice on the surface, and the juice will be absorbed along the pores of the skin and dried repeatedly until the color is satisfactory.

3. Put oil in the pan and fry until Pippi feels hard and crisp. Throw the fried elbow into the slow cooker.

4. Add all the materials, appropriate amount of onion and ginger, 65,438+0 star anise, 65,438+05-20 pepper, 65,438+0/4-65,438+0/2 teaspoon fennel, a small piece of cinnamon, 4-5 dried peppers (increasing or decreasing with personal spiciness), and 65 soy sauce.