Steaming elbows is the most authentic way.

Ingredients: elbow 1, rock sugar, cinnamon, star anise, fragrant leaves, clove, tsaoko, pepper and licorice.

Cooking:

1, wash the elbow first, cut a few small mouths on the elbow skin, and cook it for a while.

2. Wash and blanch the elbow (put ginger slices, one onion and one spoonful of high-alcohol liquor in the water), remove it and rinse it for later use.

3. Boil the oil, stir-fry the rock sugar until it is brown, and then add all seasonings, soy sauce, salt, onion, ginger and garlic to stir-fry.

4. Take out a pressure cooker, put your elbow in and pour in the fragrant juice that was fried before. Then pour boiling water over your elbow.

5. After the pressure cooker is turned on, press it with low fire for one hour, then turn off the fire and simmer for 40 minutes. After stewing, add soy sauce and collect the juice on low heat. When the soup is almost collected, thicken it out of the pot.

Pork joint meat

Sprinkle chopped green onion and coriander after cooking, and the color looks good. It tastes fat and thin, not worse than the elbow in the restaurant.