1. Prepare the ingredients, tie the knuckles with string, pepper, pepper, star anise, cinnamon, bay leaf, ginkgo, tangerine peel, hawthorn, clove, cumin, cumin, coriander, balsamic vinegar, ginger, garlic.
2. Add half a pot of water to the boiling pot and cook until the flavor comes out. Add ginger, garlic, coriander, and chives. (Leave some coriander leaves and some chives.)
3. Pour salt, chicken essence, sugar, black pepper, dark soy sauce, and old vinegar into a saucepan.
4. Put the elbows into the boiling pot that has already tasted. After the fire is boiled, it will be cooked in medium heat for two hours.
5. The elbows out of the pot are already very attractive, remove the thread.
6. Fry the rock sugar under the oil in the wok until the caramel color, then pour in a little boiling water.
7. Put the elbows in the pot, and use a spatula to continuously pour juice on the elbows. Until the juice is thick.
8. Take the elbows out of the pot and cool, slice them and place them on a plate, and place the coriander and chives on top.
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