1. First burn the elbow with fire until the skin is golden, and then scrape it clean.

2. Cut the elbow vertically, so that the whole elbow is fan-shaped, and each small tendon should be cut several times in the longitudinal direction to facilitate the taste.

3. Slice garlic, ginger and green onions, and blanch them in cold water with elbows. Take out the pot about 5 minutes after the water boils.

4. Put the cooking wine, soy sauce, garlic, ginger, scallion, star anise, pepper, pepper, cinnamon, fragrant leaves, nutmeg and bean paste into the elbow, stir well, and seal and marinate 1 hour. This step is very critical, otherwise it will not taste good.

5. Pour in sesame oil and mix well, then take out the elbow (marinade for later use) and paint it with soy sauce, preferably twice.

6. After the rapeseed oil in the pot is heated, put the elbow and fry until golden brown. This step is equally important, one is to color, and the other is to make the flesh softer and more waxy.

7. Put the rock sugar in the pot and stir-fry it into a sugar color, add a little boiling water (it is appropriate to drown the elbow), then add the marinade and elbow and simmer for 40 minutes.

8. After the soup is concentrated, remove the residue with a colander, then pour a few drops of vinegar, and roll the elbow in the pot to wrap the pulp.

9. Take out the elbow and put it on a plate. Pour the starch into water and pour it into the soup in the pot to thicken it.

10. Pour the sauce on the elbow and steam it in a steamer. Steam on high fire 1 hour, and then steam on low fire for 2 hours.

1 1. After the elbow is out of the pan, transfer it to a clean plate, pour the soup from the original plate on the elbow, and then sprinkle with chopped green onion to serve.

Special tips

1. Elbows can only be tasted after pickling.

2. The purpose of the elbow oiling is to make the steamed skin softer.

3. Stir-fry the sugar color and simmer the juice with a small fire to avoid burning the paste.