Elbow, salt, rock sugar, chicken essence, cooking wine, soy sauce, soy sauce, sesame oil, pepper oil, garlic, ginger, scallion, shallot, celery, watercress, star anise and so on.

1

First, wash the pork elbow, put it in clear water, boil it until the water boils and take it out.

2

Wash the pig's elbow again, change a pot of water, put some salt, rock sugar, pepper, ginger slices, garlic slices, star anise and so on, and stew it on a small fire, or use a pressure cooker to cook it.

three

Then, take it out and spread soy sauce evenly on the skin while it is hot, air-dry it until the skin is absorbed, color it twice again, cut the stewed elbow into squares, and chop the watercress.

four

Then, heat oil in the pot (be sure to add more), add the pork elbow and fry it slightly (the effect is that the color of the skin becomes a bit dark. After taking out and cooling, cut the meat inside the elbow into small pieces of flower knives, be careful not to cut it off, and make sure that the skin is still intact.

five

Then, mince the ginger, and cut the onion into chopped green onion. Put the starch in a bowl and add water to make wet starch for later use, and make Jiang Mo, pepper, salt, bean paste, soy sauce and other seasonings into juice.

six

Then, put the wok on a strong fire, add the mixed oil to heat it to 50%, add Jiang Mo, chopped green onion, soy sauce and salt when stir-frying red oil with watercress, add 200ml of soup, stir-fry the elbow, and evenly spread the prepared juice on the inside of the elbow.

seven

Finally, steam it in the pan (the cooking and steaming time must not be short, at least for more than two hours), and then take it out and pour it on the plate. Color the elbow to taste, thicken it with wet starch, stir-fry it with vinegar, and serve. ?