1. Add green onion, ginger and cooking wine to the elbow in a pot under cold water. After the water is boiled, remove blood foam and impurities.
2. The elbows that have been blanched are carefully plucked off and cleaned. (It's easier to blanch the water and then remove the hair)
3. Sauce: Laotang, stewed meat bag, yellow sauce, green onion ginger, star anise, cinnamon, bay leaf, grass fruit, nutmeg, rock sugar and other seasonings
4. Put the cleaned elbow into the pressure cooker and add all the spices
5. Join soy sauce
6. Cover the lid, change to low heat and press for 30 minutes after SAIC
7. Don't rush out after turning off the heat, soak the elbows until they are still warm.
8. Remove big bones
9. Wrap it into a roll with plastic wrap, and then tear off the plastic wrap and slice it
10. After cooling thoroughly, slice them and serve.
Tips:When the elbow is still warm, the elbow cannot be easily formed when it is cold.
