1. raw materials: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1, 2 shallots, 2 slices of fresh ginger, 50g of cooking wine, a little honey, auricularia auricula, magnolia officinalis slices, monosodium glutamate and wet flour, and clear soup.

Second, the production method:

L, boil the elbow to 80%, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, fry until the bubbles on the skin are dark red, and take it out.

2. According to the size of the steaming bowl, cut the whole elbow into a circle. Cut the elbow into deep and airtight elephant-eye meat with a knife, put the skin into a steaming bowl, and add onion, ginger and fennel. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate.

3. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the steamed elbow soup, and add the slices of Magnolia officinalis, auricularia auricula, refined salt and monosodium glutamate. It tastes good, just a little water, boil it and pour it on your elbow.

Features: soft texture, deep red color, clear soup and fresh taste, and mellow flavor when dipped in Changzhi smoked vinegar.