1. Material: elbow 1, Chaoshan brine juice 1 bag (80g), star anise 3, fragrant leaves 1, 2 shallots, ginger 1, 4 tablespoons soy sauce, appropriate amount of cooking wine, and thirteen spices/kloc-0.

2. Wash the elbow, put the pot in cold water, add minced onion and ginger, a spoonful of cooking wine, and blanch 15 minutes.

3. Remove the blood foam, blanch it and put it in a pressure cooker for later use.

4. Burn oil in the pan, only a little oil is needed, add a spoonful of white sugar and stir-fry until caramel color, add 4 bowls of clear water (about 800g), add a bag of Le Jia Chaoshan marinade, add a spoonful of soy sauce, a spoonful of thirteen spices, a fragrant leaf, three star anises, a proper amount of onion ginger and a proper amount of salt, and bring to a boil.

5. Pour the prepared saline juice on the elbow and press it for 60 minutes.

6, pressure cooker for 60 minutes, then stuffy for half an hour, the pot is covered with chopped green onion.

7. The delicious big elbow is out of the pot.