Wash the elbow, simmer in boiling water for 5 minutes, remove the water, and brush the skin with sugar; Add salad oil to the pot, heat it to 50%, put the elbow in a small fire and fry for 3 minutes until the skin turns brown, then take out and control the oil.

Put Sichuan brine into a pot, bring it to a boil with low fire, then put it into an elbow to bring it to a boil, change it to low fire for 40-60 minutes, take it out and put it on a plate.

Wash the pan, add red oil and heat it to 70% heat, add Jiang Mo and minced garlic, mushrooms and minced ham and stir-fry with water, add Laoganma Chili sauce, douchi, Pixian watercress, green pepper and millet pepper and stir-fry with low heat 1 min, add salt and monosodium glutamate to taste, pour in sesame oil and sprinkle with chopped green onion.