Preparation ingredients: pork elbow 4000 grams, 50 grams of pepper, 50 grams of star anise, 50 grams of tangerine peel, 3 grams of cinnamon, fennel seeds [cumin seeds] 4 grams, Angelica dahuricae 4 grams, 4 grams of sand ginger, 5 grams of sand nuts, 100 grams of soy sauce, 100 grams of salt, 100 grams of wine, 100 grams of sugar, scallions 300 grams, 50 grams of ginger, black tea 5 grams, 25 grams of sesame oil

Specific method:

1, pork elbow pick clean bones, soak in cold water for 8-10 hours, scrape the skin on the mud and dirt and residual hairs, boiled in boiling water and then washed with cold water, the pot with 8,000 grams of water and meat bags (pepper, dahurica, chenpi 50 grams each, 3 grams of gui Pi, cumin, dahurian dahurica, Kaempferia galangalanga 4 grams, sand nuts 5 grams), as well as soy sauce, salt, and the meat bags. grams), as well as soy sauce, salt, cooking wine, 100 grams of green onion, ginger.

2, after boiling skimmed off the foam, into the elbow meat, and then open the pot called to the slow fire to continue to cook and fish out, wipe off the oil foam, arranged on the grates.

3, the pot sprinkled with sugar and tea, placed on the whole onion, put the elbow grates in the pot, cover the lid tightly, the pot on the fire for about 3 minutes to see the smoke in the pot, put the pot end of the smoked for 3-4 minutes that is completed.

4, take out, in the elbow skin coated with sesame oil, to increase the luster and flavor.