Cooking Steps

1. 

   Step1:Pick the elbow. Don't be careful not to break it. Break the elbow into tw

2. 

   Step2:Appropriate salt and sugar, small half bowl of soy sauce, three spoons of yellow sauce, evenly touch inside and outside the elbow, marinate in the refrigerator for one nigh

3. 

   Step3:The pickled elbow meat should be rolled in and the skin should be rolled out. It's not easy to roll. Be patient. Tie it carefully with a loop of string. Try to tighten it as much as possible (if there are too many meat rolls, you can remove a little meat properly and roll it again

4. 

   Step4:Mix the remaining yellow sauce, soy sauce and sugar. Heat the water and soy sauce in the pot. Add the condiments such as onion, ginger, pepper and seasoning. Put the elbow. The soup is not over the elbow

5. 

   Step5:Turn down the heat and simmer for an hour after boilin

6. 

   Step6:After stewing, soak in the soup for a while. Let it cool naturally and take it out. Put it in the refrigerator. Let the elbows cool through. Untie the binding thread. Cut into small slices

7. 

   Step7:It's already salty and light. It can also be eaten with vinegar, soy sauce, chili oil, mashed garlic and coriander sauce.