Auxiliary ingredients: onion and ginger 15 grams each; anise 3; cinnamon 10 grams

Seasoning: red curd; rock sugar; braised soy sauce; cooking wine; chicken essence; salt

1. First look at the raw materials: elbow washed and cut into 4-5 cm chunks

2. elbow must be cool water into the pot, open the pot skimmed off the froth, ten minutes after the Fish out to rinse cool, dehairing.

3. Onion and ginger slices; star anise; cinnamon in a large bowl, seasoned with 15 grams of red soy sauce; 30 grams of cooking wine; salt 5 grams to mix.

4. Blanched elbow into the coated soy sauce, marinated for 8 hours.

5. Another pot, pour 30 grams of cooking wine; 15 grams of braised soy sauce; put three pieces of red fermented bean curd; 15 grams of rock sugar and then pour into the marinated elbow,

Pour in the amoy water did not exceed the elbow, stewed over low heat for 2-4 hours.

Stewed elbow with rice water, elbow is not greasy at all. In order not to be stuffed, the stewing time should be a little longer, and the stewing time should be the smallest fire.