Boning the elbow (if you don't have boning knife or are not skilled in boning, you can pick it when you buy it in the market, and be careful not to miss the skin), wash it, and soak it in cold water for several hours to get rid of blood (you don't have to soak it when you don't have time, and skim the foam all the time when cooking). After washing, put the elbow into the pot, and put all the onion, ginger and cinnamon into the pot. The pot should be big and contain more water (the elbow will rise when it is cooked, which is half as big as when it is raw, so the pot should be big and contain more water. Don't add water halfway, but you should add boiling water if you really want to add it)

Step 2

Set the fire on a medium fire, and boil it. After the water temperature comes up, skim it until it is boiled. After boiling, turn to low heat, keep it open, and cook for 1 ~ 2 hours, depending on the taste you like. If you like the finished product hard, cook for 1 hour, and if it is soft, cook for 2 hours, preferably not more than 2 hours, otherwise the elbow will be too soft and the sauce will easily break. After cooking, remove and set aside.

step 3

start another pot, add the soy sauce, cooking wine and rock sugar, and bring to a boil over medium heat, instead of big fire, which is easy to catch. After boiling, lower the elbow, and the juice in the pot should not reach more than half the height of the elbow. After boiling, turn to low heat, and turn over every 2 minutes, gently and slowly. At this time, the elbow is very soft, so don't break the skin of the elbow. About 6 ~ 8 minutes of sauce, the mouth weight is longer, and the mouth light is shorter.

Step 4

After the sauce is finished, carefully remove it, put it in a basin, seal it with plastic wrap without soup, or add a strict lid to prevent the elbow skin from hardening after seeing the cool wind. Let it cool naturally to room temperature, wrap it tightly with plastic wrap, put it in the refrigerator for one night, and slice it the next day. This step is very important, otherwise the elbow will not be formed and beautiful slices will not be cut.