1

Boned elbows tied with cotton thread and washed, blanched blood for use

2

Ginger, scallions, pericarp, star anise, yellow wine, sesame leaves and elbows in a pot, add soy sauce, rock sugar to taste, boil over high heat and then simmer over low heat

3

Scooped out, and when it is not scalding hot, rolled tightly in gauze and rope again, refrigerated for a while, sliced

4

Dipped in a little vinegar and served with a little bit of vinegar to relieve fatigue and increase flavor

4

Can be dipped in a little balsamic vinegar and eat with, to relieve greasiness and increase flavor