1. Put two slices of ginger in hot water to blanch the elbows to remove fishy
2. Add some rock sugar to the hot pot of cold oil
3. Sugar-colored to golden brown evenly on both sides
4. Add soy sauce, rice wine, a little salt and chicken powder, add a little water, and bring to a boil.
5. Put the spices in the sachet
6. Sliced ginger and green onions
7. Take the casserole and spread a layer of ginger.
8. Spread another layer of green onions.
9. Put a bamboo fence on it.
10. Put the elbows in a casserole, turn to a low heat and simmer for an hour.
11. Take a clay pot and put the elbow and soup in the rice cooker and simmer for 1 hour.
12. The fragrant Wansan hoof is out of the pot
13. Isn't it pretty
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