1. Wash the elbows, put them in water and boil for 5 minutes to remove the blood, then work on it for later use
2. Cut the green onion, ginger, garlic and set aside
3. Then put soy sauce on the elbow
4. Fry in the oil pan until golden brown
5. After fried
6. Put the sugar into the cold oil and stir-fry on a low heat. Add water, as shown in the picture, set it up for later use
7. Heat in a frying pan, add ginger, garlic, star anise and other spices and fry until fragrant, then add water
8. Join
9. Join
10. Add vinegar to remove fishy, make the meat softer
11. Add oyster sauce, chicken essence, salt
12. Add sugar, how much can be adjusted according to taste
13. Put the freshly fried sugar and elbow into the pressure cooker for 1 hour
14. Put the pressed elbows on the plate for later use
15. Pour the remaining soup in the pressure cooker into the wok, add cornstarch to collect the juice
16. Pour on the elbows and sprinkle with chopped green onions. The fragrant Dongpo elbow is ready
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