According to legend, it was made by Li Yushan, a famous chef in Tongzhou County (now Dali County) in the Ming Dynasty, and it has been passed down to this day. The method is as follows: firstly, scrape a pig's front elbow with bones and hooves twice with a knife, then cut the skin from top to bottom in the middle of the side of the handle with a knife, pick up the upper two bones, break them with a knife, connect them with flesh and blood, cook them in a pot for seven or eight times, take them out, wipe off the water, and apply a layer of red soy sauce while they are hot. Take another porcelain basin, put anise and cinnamon on the bottom of the basin, put the elbow face down and the elbow handle up, put it in the basin, and sprinkle San Qian salt on it. Cover the elbow meat with a piece of white gauze, then use one or two pieces of yellow flour sauce, one piece of bean curd, seven yuan of red soy sauce, five yuan of Shaoxing wine, one and a half pieces of onion, two yuan of ginger slices and one or two pieces of garlic, evenly pour them on the gauze, steam them in a cage with high fire for three or four hours, and then warm them with slow fire for half an hour. When eating, take out the gauze, turn it into a ruler plate, and pick out anise and cinnamon. When serving, two small plates of scallion and yellow flour paste are served, and the flour paste is put on the elbow, and eaten with scallion.