1 elbow, 20 icing sugar, 8 tbsp cooking wine, 4 tbsp light soy sauce, 5 green onions, 1 large piece of ginger

Spices: 1 section of cinnamon, 3 star anise, 5 slices of allspice, 5 cloves, 2 grass berries, 1 nutmeg, 0.5 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp tangerine peel

Methods

1, green onion cut into sections. Ginger sliced, various spices in a gauze bag and set aside.

2: Clean the elbows and put them into a cooking pot, add water to cover them, add half of the green onion, half of the ginger and 3 tbsp of cooking wine, and cook uncovered with the heat on.

3, another stewing pot on medium-low heat, put the icing sugar, add a small bowl of water about 100ml, dissolve and simmer until caramel color, this process takes 10-15 minutes.

4, when the sugar becomes a deep amber color, immediately pour in a lot of hot water, and put the spice packet into the slightly cooked flavor.

5: Add the elbows, the rest of the cooking wine, the scallions and ginger, and add boiling water until the elbows are just below the surface.

6, boil and turn to minimum heat, cover and simmer for 2 hours or more until tender, turning several times in the middle.

7: Fish out the spices and other debris, and hold out half of the broth without using, pour soy sauce in the remaining broth, open the lid, and reduce the sauce over high heat. During the period every few minutes to scoop up the soup poured all over the surface of the elbow, and from time to time to turn it over, pay attention to observe the degree of uniformity of the color, the whole process about 40 minutes.

8, when the soup began to thicken, the elbow to the plate to be used, the pot continue to collect juice until the color deep thick and bubbling, pouring to the elbow can be.