1. Wash the elbow, scrape the skin with a knife, and scrape off the dirt in the skin. Boil water in the pot, put cold water on the elbow, and cook for three to five minutes after boiling.

2. Stir-fry the sugar color: put a bowl of water in the pot and add the rock sugar. After the rock sugar melts, keep stirring until the water evaporates and becomes thicker and thicker. When the sugar turns brown and just starts to smoke, add a bowl of boiling water. At this time, put in the elbow and cook for a while, so that the sugar color can be stained on the elbow.

3. Prepare a casserole big enough, add as much water as possible to boil it, add various seasonings, and add the elbow and sugar color after boiling.

4. Leave the rest to time. After the fire boils, change it to low heat for stewing. After about half an hour, add water, boiled water, and make sure the water doesn't reach the elbow so as to taste. Turn it once every half hour to prevent the bottom from sticking to the bottom of the pot.

5. After two hours, the chopsticks can be easily inserted, and the fire is closed for 15 minutes, and the elbow is put on the plate. Start another wok, scoop up three or four spoonfuls of soup (no seasoning), collect the juice over high fire, pour it on the elbow when it is quickly dried, and the color will be red and bright in an instant, and sprinkle sesame seeds and shallots on the table.

6. Juice: chopped pepper, garlic, soy sauce, pepper oil, vinegar. 　　

Tip the elbow is too big, so after frying the sugar color, you don't put the elbow, but add water and then put the elbow. Similarly, because it is big, it takes time to be soft and rotten, so casserole is the best choice, and the pressure cooker tastes bad.

The steps of sauce elbow:

Ingredients: pork elbow, salt, rock sugar, onion, ginger, garlic, star anise, pepper, cooking wine, soup stock, bay leaf, tsaoko, fragrant leaves and pepper. 　　

Method step

1, scrape the fine hairs on the elbow with a knife, and clean the pig elbow.

2. Put the pork elbow into a cold water pot, boil it over high fire, remove the blood and remove it.

3, the wok is hot, put a little oil, add rock sugar, stir constantly, and slowly melt the rock sugar with a small fire.

4. Start another soup pot, and add the boiled pork elbow and the melted ice sugar juice.

5. Add onion segments, ginger slices, garlic, bay leaves, Amomum tsaoko, star anise, fennel, cardamom and pepper. The soup stock has not passed the pork elbow and is boiled over high fire.

6. After boiling, cook a proper amount of Shao wine and turn to medium heat to continue cooking.

7. After 1 hour, open the lid and add appropriate amount of salt, pepper, sugar and soy sauce to taste. Continue to cook for half an hour on medium heat.

8, when the elbow skin appears jujube red, you can turn to the fire to collect juice.