Tiger skin elbow raw material/seasoning 800 grams of elbow with skin, 6 eggs, 20 grams of winter bamboo shoots, cabbage 10 grams, 3 tablespoons of soy sauce. 1.5 cup of soup, 1 teaspoon of cooking wine and sugar, 1 tablespoon of honey, 15 slices of pepper, 4 cloves of garlic, and appropriate amount of cornmeal with onion, ginger and onion oil. Practice: 1. Put 180 degree hot oil into elbow skin, fry until the skin turns brown, and then take it out. After cooling, cut it into 3 cm square pieces, the depth should be cut to the skin, and make it into a circle with a skin surface larger than the meat. Cut the onion into inches and the ginger into pieces. 2. Cook the eggs, shell them, smear them with soy sauce, fry them in medium-mature oil until they are tiger skin color, and take them out. 3. Put the elbow skin face down into a large bowl, add soy sauce, soup, onion, ginger, pepper (to be sandwiched in the hole of onion), star anise and sugar, steam in a pot, take out onion, ginger, pepper and star anise, pour out the original soup and buckle it into a large plate. 4. Put the egg in a bowl, add onion, ginger, soy sauce, soup and cooking wine, put it in a pot and steam it thoroughly, remove all the two petals, and arrange them neatly around the elbow with the knife edge down, that is, the gold ingot. 5. Put the raw juice of steamed elbow into the pot, add bamboo shoots and cabbage, wipe off the floating foam after boiling, add monosodium glutamate, thicken with raw flour and water, and mix well with scallion oil. Pour it on your elbow and eggs.