1. Shave the remaining hair on the skin of the elbow and wash it; put the elbow in a soup pot and cook until it is mature, remove the bones; smear the skin with honey, put the skin side down and fry it in 80% hot oil until it becomes a fire Red fish out
2. Cut the elbow meat noodles with a deep cross knife, connect the elbow skin, put the skin side down in a bowl, cut the green onion into large sections, cut the ginger into large slices, and pat the garlic cloves with a knife
3. Put the oil in the wok, add the onion, ginger, garlic, Chinese pepper, aniseed, and tree pepper to fry until fragrant. Add water, salt, soy sauce, and cooking wine to boil
4. Pour on the elbows and steam in a steamer for 1 hour
5. Take out, pick out the green onion, ginger, pepper, aniseed, decanter the soup into a frying spoon, buckle the elbow in the middle of the plate
6. Put a frying spoon on heat, bring the soup to a boil, add MSG, thicken with wet starch, pour in the bright oil, pour it on the elbow, sprinkle with coriander, and serve.
7. carry out
