1. Remove the bones of the elbows, and evenly coat the shaved elbow meat and bones with Shanghai Tian soybean paste, add aniseed, peppercorns, cumin, green onion, and ginger slices in sequence, knead and mix by hand, and marinate for one day and one night
2. Prepare the ingredients: peppercorns, aniseed, cumin, green onion, ginger, garlic, rock sugar, cinnamon, dried red pepper
3. Heat up the pan, pour in a little oil, pour in the prepared ingredients and stir fry when the oil is hot, fry until fragrant, pour in a large amount of Haitian soybean paste and fry until fragrant
4. Saute the sauce and put it in cold water
5. Add cooking wine
6. Put the elbow meat and bones in the cold water
7. Put in about 4 pieces of Wangzhi and fermented bean curd, pour the fermented bean curd juice
8. Simmer on medium and low heat for about 2 hours. During this time, the elbow meat is often turned over to not only make it taste and color evenly, but also prevent the bottom of the pot from sticking
9. Wrap the elbow meat just out of the pot tightly with gauze, and tie it tightly with string
10. It can be formed after cooling down
11. Cut into thin slices and serve on a plate
