1. Prepare slices of ginger, green onions, garlic, and elbows after buying them, wash them and soak them in blood.
2. Add a proper amount of water to the pot, add the elbows, green onions, green onions knots, and ginger slices to a high heat to boil, remove the blood water, I boiled for about 15 minutes.
3. Set up a non-stick pan, pour oil, and stir-fry with rock sugar over low heat to get the color of sugar.
4. The hair on the elbow after blanching is cleaned and put in a pot and rolled with sugar.
5. Pour in 200 ml of rice wine and cook for 5 minutes under the elbow.
6. At this time, prepare the aniseed for the stewed elbow, including cinnamon, bay leaves, pepper, ginger, garlic, green onions, dried chili, a packet of marinated ingredients, and a packet of Pu'er tea.
7. Set up another casserole, put a pot of water to boil, add all the ingredients and boil.
8. Put the knuckles boiled in rice wine into a casserole and boil, turn to low heat and simmer for 2 hours.
9. After 2 hours, the elbow has been simmered. Add the dark soy sauce, light soy sauce, oyster sauce and salt. Add a little more salt, and simmer for half an hour to let it taste delicious!
10. Finally, put the stewed elbow on a plate, sprinkle some chopped green onion, and top with the stewed soup. The tea is fragrant, and the big elbow with delicious meat is ready to eat, full of collagen!
