Seasoning: green onion 15 grams ginger 15 grams star anise 5 grams of wine 20 grams of soy sauce 200 grams of salt 6 grams of sugar 4 grams of rock sugar 2 grams of starch (peas) 10 grams of sesame oil 5 grams of each moderate

Pick the elbow of the practice:

1. will be washed green onion and ginger, green onion cut into segments, ginger slices, to be used;

2. starch Add the right amount of water and mix it into water starch about 20 grams to be used;

3. Scrape the fine hairs on the skin of the elbow, remove the corners of the crushed meat, and organize it into a round (square);

4. Cut a cross pattern with a knife in the red meat surface with a depth of about 2 centimeters;

5. Add green onion, ginger, daikonese, sugar coloring, soy sauce and cooking wine in a pot and put boiling water in the pot, and then put elbow into the pot, and the broth should be not over the elbow;

6.

6. Boil on high heat, skim off the blood foam;

7. Stew on low heat until six or seven mature, fish out, and skim off the soup oil foam;

8. Put the elbow skin side down into a large steam bowl, add salt, sugar, pouring the original juice;

9. Put on a drawer, steam on high heat until crispy out of the drawer;

10. decant the soup into a ladle, and elbow skin side up into a large flat plate;

11.

11. Spoon in the original juice to find a good mouth, high heat boiling, water starch thickening, dripping sesame oil, poured on the elbow that is complete.

For more information on bazhouzi, see Mint.com Food Library/shiwu/bazhouzi