First of all, braised elbows.

Scrape off the residual Mao Mao on the skin of the elbow, then put it into a soup pot to cook until it is 80% cooked, then take it out, remove the bones, pour hot oil down from the skin, fry the elbow until it is fiery red, then take it out, cut a deep cross knife on the elbow meat and put it into a bowl, then put ginger, onion, soy sauce, pepper and soup into a steamer to steam until soft, then boil the soup in the pot, add microcrystals and thicken it with wet starch.

Second, rock sugar elbow

After the elbow is cleaned, add cold water and bring to a boil. If there is residual hair, it needs to be cleaned in time. Pour the oil into the wok and heat it. Add onion, ginger and other seasonings and stir-fry until fragrant. Then put the processed elbow into a casserole, add rock sugar and just fried seasoning, and continue to drain the water, cooking wine and soy sauce. After the fire boils, turn to low heat and stew for about 2 hours. Take out the stewed elbow and put it in a casserole and simmer it.

Third, stew pork elbow.

First, put the elbow in boiling water to drain the blood, then put the elbow in a pot, add fragrant leaves, cinnamon, pepper, onion, ginger, soy sauce, salt, sugar and cooking wine, and continue to add water. Remember that water should submerge the whole pig elbow, boil it for 20 minutes, then take it out, and then tie the elbow meat with cotton thread to prevent it from falling apart when cooking.

Fourth, home-cooked sauce elbow.

Remove the floating foam on the surface of the elbow. After the water in the pot is boiled, add dried pepper, onion, ginger, pepper, fragrant leaves, clove, cinnamon and nutmeg. Put the elbows in the pot together, put some oil in the other pot, add sugar and fry until brown. Turn off the fire in two hours. Don't take out your elbow until the water in the pot is cold. After taking out the elbow, take out the bone and divide it into two pieces.