1. Roast the pork elbows with fire, wash them, put cold water into the pot, and let the water boil for a while;
2. Prepare ingredients;
3. Pour the oil in the hot pan, add dried chili and green onion-soy sauce- cooking wine when the oil is hot, turn off the heat and set aside;
4. Pour oil in a hot pan, put rock sugar, small and medium cremated sugar;
5. Just burn it to red coffee color;
6. Put in the elbow to color;
7. Conversely, continue to color;
8. Roll back and forth until the color is satisfied;
9. Pour in the broth which has been fried before;
10. After adding water and boiling, change to medium and small fire and slurp for two hours;
11. Prick with chopsticks to confirm that they are well done;
12. Take out the elbow and put it on a large plate;
13. Boil the soup in a wok, prepare water starch during the process, and chop the green pepper, red pepper and garlic;
14. Add the vegetables first, add the starch after boiling, keep stirring to adjust the consistency;
15. Poured on the elbow
16. carry out;
17. Use chopsticks to swipe it lightly and it will disperse
18. You can't finish the meal, and the rest is torn into small pieces and returned to the pot to add more flavor!
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