Ingredients: Pig hind elbow or front elbow, green onions, ginger slices, 1 aniseed, cooking wine, salt, sugar, and meat.

Method: 1. Debone the pork elbow and soak it with salt, sugar, cooking wine, green onions and ginger overnight in advance.

2. Use a casserole to add water, cooking wine, salt, aniseed, green onions, ginger, a little sugar, and diced meat to the soaked elbows.

Cook the meat until cooked.

3. When cooked, turn off the heat and soak in the soup for 3-4 hours to let the flavor develop.

4. This is the most critical step. Pick up the elbow, roll the skin outwards, and roll a layer of gauze for steamed buns on the outside.

Roll it tightly. The threads are tied tightly, and a layer of plastic wrap can be wrapped outside, which is more hygienic.

Finally, place the elbows wrapped in layers on a stainless steel flat plate, and press a particularly heavy

stone on top for 8-10 hours.

5. Untie the pressed elbow, cut into thin slices with a knife, mix with minced garlic, light soy sauce, vinegar and sesame oil for dipping.

Note: It is best to make it in winter so that it does not go bad.

Features: The texture is shaky, chewy and delicious.