Accessories: two soy sauce peppers, two spoonfuls of brown sugar, two pieces of cooking wine, four spoonfuls of white wine and four spoonfuls of Heile casserole.
Production process:
1. Wash all materials for later use.
2. Clean the elbow, add two spoonfuls of cooking wine and white wine, half a piece of ginger and appropriate amount of water to boil, remove the floating foam while cooking, and control the water for later use.
3. Wash the casserole, pour proper amount of peanut oil to heat it, add onion and ginger, and stir-fry the star anise.
4. Add brown sugar and a little water to boil.
5. Fill it with water, boil it, and then put in the elbow.
6. Cover the lid and cook for 3-4 hours on low heat, turning over more during the period to avoid burning.
7. Take the juice out of the pot.
Tips:
1. Be sure to put something under the elbow, or the meat will easily stick to the casserole. If you don't have a grate, you can also stick one with chopsticks.
2. Stew the elbow with a small fire. Because the casserole has a strong heat storage function, the soup will boil with the smallest fire. If the fire is turned on, it is easy to stew the soup dry before the elbow is stewed.