When making, take a pig elbow with bones and hooves (about 1 kg), wash the hair, scrape it twice with a knife, cut the skin from top to bottom in the middle of the handle, peel off the upper two bones so that the three sides of the bones are not connected with the meat, and break it with the back of a knife between the two bones to connect the flesh and blood. Boil it in a pot for a while, then take it out and wipe off the water on the elbow surface with a clean cloth, with the elbow face down and the elbow handle up, and put it in the pot. Sprinkle 3 yuan of salt on it, cover your elbows with a clean gauze, and spread 1 2 of yellow batter, 1 piece of red tofu, 5 yuan of Shaoxing wine, 2 yuan of ginger slices and 1 2 of garlic slices on the gauze and wipe them clean. Steam in a steamer for 3-4 hours until cooked (it is best to steam again).

Take out the residue before eating.

Turn the plate over, pick out fennel and cinnamon, sprinkle with a little dried seaweed and Jiang Mo, and decorate. "With elbow" is a famous dish in Dali County. It is purple and shaped like a futon. It tastes fat but not greasy, thin but not firewood, mellow and delicious, and has a unique flavor.