1. Use a knife to scrape off impurities on the surface of the elbow.
2. Put it in the water to remove the blood.
3. Sheng out and spare.
4. Seasoning needed for cooking elbows.
5. Add oil to the pan and add garlic to a low heat and stir until fragrant.
6. Then add water, light soy sauce, dark soy sauce, green onion, ginger, rock sugar, star anise, cinnamon, and salt.
7. Put in the elbow.
8. Bring to a boil, add fermented bean curd juice.
9. Simmer in a pot over low heat for an hour and a half.
10. Put it in a casserole and add a little white wine.
11. Add the soaked shiitake mushrooms.
12. Cover and simmer for an hour.
13. Wash the rape heart.
14. Boil water in a pot.
15. Put it out and put it in a plate to form a circle.
16. Put the roasted elbows on the plate, put mushrooms on the heart of the rapeseed, and pour some roasted meat juice.
Tips:Be sure to cook under cold water when the elbow is getting water.
Adding a little white wine when burning is to increase the aroma of the elbow.
This dish can be eaten cold or hot.
Add some salt and peanut oil to the water when the rapeseed is blanched, so that the blanched rapeseed has a bright color.
