Cooking Steps

1. 

   Step1:Put the pig's front elbow in cold water. Add onion and ginger cooking wine. Boil and skim the bloo

2. 

   Step2:Rinse the blanched front elbow with cold water and dry it with kitchen tissu

3. 

   Step3:Insert with chopsticks. Burn on the fire until the skin is slightly scorched. Remove the remaining pig hai

4. 

   Step4:In a casserole, put anise, onion and ginger, soy sauce, soy sauce and black sugar. Add enough water, heat up and turn to low heat

5. 

   Step5:Stew in low heat for 2 hours. Mash the tofu and smear it on the meat skin. Continue to stew in low heat

6. 

   Step6:When the pig elbow can be pierced with chopsticks, put a proper amount of salt, and simmer for 20 minutes to get out of the po