Accessories: coriander 10g

Seasoning: honey 10g onion 15g ginger 15g star anise 4g pepper 4g starch (peas) 15g soy sauce 20g monosodium glutamate 2g soybean oil 100g each.

Braised elbow:

1. Scrape the residual hair on the elbow skin and wash it;

2. Put the elbow in the soup pot and cook it until it is 80% ripe, then remove the bone;

3. Apply honey to the leather surface, put the leather surface into 80% hot oil, fry until it is red, and take it out;

4. Draw a deep cross knife on the elbow meat surface, connect the elbow skins, put the skins down in a bowl, and steam 300g of onion, ginger, pepper, aniseed, soy sauce and fresh soup in a drawer;

5. Take out, take out the onion, ginger, pepper and aniseed, pour the soup into the frying spoon, and buckle the elbow in the middle of the plate;

6. Put the spoon on the fire and stir fry, bring the soup to a boil, add monosodium glutamate, thicken it with wet starch, pour bright oil, pour it on the elbow and sprinkle with coriander.

For more information about braised elbow, you can go to Mint.com Food Library/Restaurant/Braised elbow.