Dongpo elbow ingredients Ingredients: 1 elbow, 20 pieces of rock sugar, 8 tablespoons of cooking wine, 4 tablespoons of light soy sauce, 5 green onions, 1 large piece of ginger Spices: 1 section of cinnamon, 3 star anise, 5 bay leaves, cloves

5 capsules, 2 strawberries, 1 nutmeg, 0.5 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp tangerine peel Method 1. Cut green onion into sections, slice ginger, put various spices into gauze bag and set aside.

2. Clean the elbows and put them into the pot. Add water to cover them. Add half of the green onion slices, half of the ginger slices and 3 tablespoons of cooking wine. Cook without covering and turn off the heat.

3. Take another stew pot and turn on medium-low heat, add rock sugar, add about 100ml of water in half a bowl, dissolve and cook until caramel color. This process takes 10-15 minutes.

4. When the color of the sugar turns into deep amber, immediately pour in a large amount of hot water and add the spice bag and cook slightly to release the fragrance.

5. Add the elbows, the remaining cooking wine, green onions and ginger slices, and add boiling water until the elbows are just covered.

6. After boiling, reduce the heat to minimum, cover and simmer for more than 2 hours until tender, turning several times in the middle.

7. Remove spices and other impurities, and scoop out half of the soup. Pour light soy sauce into the remaining soup, open the lid, and reduce the juice over high heat.

During this period, scoop up the soup and pour it all over the surface of the elbow every few minutes, and turn it over from time to time to observe the evenness of the coloring. The whole process takes about 40 minutes.

8. When the soup begins to thicken, remove the elbows to a plate and set aside. Continue to collect the juice in the pot until it is dark, thick and bubbly, then pour it onto the elbows.