Accessories: 2000g(75g) of peanut oil, 50g of soy sauce, 75g of cooking wine, salt 1.5g, a little onion, a little ginger, a little spiced powder, starch 15g, sugar 10g, appropriate amount of soup and a little green garlic.

working methods

1. Choose a fresh elbow with thin skin and small pores, remove the bones and make it into a round peach shape.

2. Put the elbow skin up, heat it in a spiced pot, cook it until it is five-cooked, and take it out.

3. Heat the oil pan, and fry the elbow skin down until it is yellow. When frying, turn it constantly to prevent the bottom of the pan from burning.

4. Fry the elbow, put it in a bowl, add the minced onion and ginger, pour some water with marinated soup, pour it into a bowl and steam it on a drawer.

5. Put the steamed elbow in a big plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the lust, start thickening, sprinkle with green garlic, pour bright oil on the elbow.