The simple way to make sauced elbow at home is as follows:

Main ingredients: 2000 grams of pork elbow.

Seasoning: 3 grams of coriander, 2 grams of garlic, 2 grams of chili oil, 4 grams of salt, 3 grams of soy sauce, 3 grams of white sugar, 2 grams of rice wine, 4 grams of green onions, 3 grams of ginger, 3 grams of MSG , 3 grams of sesame oil, 2 grams of pepper, 4 grams of star anise, 2 grams of Amomum villosum, 3 grams of cinnamon, 3 grams of nutmeg, 3 grams of cloves, 3 grams of licorice, 2 grams of fennel seeds (cumin seeds), and 3 grams of tangerine peel.

1. Roast the pork knuckle until the skin turns golden brown, soak it in cold water and take it out. Make a cut on the bone of the knuckle, then blanch it in a boiling water pot and take it out. . Wash and cut green onions into sections; wash and slice ginger; mince garlic and set aside.

2. Heat the pot, simmer the pot with green onions and ginger, cook Shaoxing wine, add soy sauce, sugar, add water and then add the elbows. Put in the cloth bag containing peppercorns, aniseed, cinnamon, Amomum villosum, cardamom, cloves, licorice, fennel and tangerine peel, and bring to a boil over high heat.

3. Skim off the foam in the soup pot, reduce the heat to low and simmer until the pork elbow is cooked and tender, remove and pull out the bones, and place it on a large plate to cool.

4. Stir up the sauce over high heat until it thickens, add MSG, remove from the heat and cool slightly, use a brush to dip the sauce into the sauce and brush it repeatedly and evenly on the skin of the elbows, and finally brush it again. Layer sesame oil and set aside.

5. Cut the sauced elbow into slices, sprinkle with coriander segments and minced garlic, serve on a plate with chili oil and serve immediately.