1. Prepare ingredients.
2. Add cold water to the pot, add the washed elbows, green onions and ginger, pour in the white wine and cook for 5 minutes.
3. Put all the brine seasoning into the seasoning bag and sew it with a needle and thread.
4. Wash the boiled elbows, roll them up and tie them with twine.
5. Pour hot water into the casserole, put in the treated elbows, let the water cover the elbows, and skim the foam when the fire is about to boil.
6. Put another pot with rock sugar and a little water, turn on a low heat to fry the sugar color, turn off the heat until brown, and put a little hot water (when using hot water to wash the sugar color, there will be some splashes, to prevent being burned).
7. Pour the sugar color melted with hot water into the brine pot.
8. Put the green onion, ginger, and brine bag, pour in the rice wine and soy sauce.
9. Put the yellow sauce and fermented bean curd and crush them with chopsticks. Cover the brine and boil it on low heat for half an hour.
10. Put salt on low heat and continue to simmer for 2 hours.
11. Turn off the heat and soak for a few hours to taste.
12. Serve the elbow slices with the dipping sauce.
Buy on JD
Buy on Amazon