Cooking Steps

1. 

   Step1:Big elbow wash blood.

2. 

   Step2:Pour water into the pot. Heat it over high heat. Put the elbows in it. Boil it in boiling water and take out.

3. 

   Step3:Turn the elbow to the end of the blood and take it out for use. Don't throw the soup that is too tight. It will be used later.

4. 

   Step4:The key step is.... Put oil and sugar in the pot.

5. 

   Step5:Small fire. It must be small fire. Fire is very important.

6. 

   Step6:Stir while heating. The rock candy must be immersed in the oil. The big rock candy can be broken gently with a shovel as it is heated.

7. 

   Step7:Turn off the fire as soon as the bubbles appear. Use the residual temperature to turn them into cannons. Then as the temperature decreases, the bubbles will gradually disappear. This is just right. (the picture is taken after turning off the fire immediately after the occurrence of small bubbles. So there are many small bubbles. Be sure to turn off the fire as soon as there are small bubbles.

8. 

   Step8:After the big bubble disappears slowly, pour in the water that just tightens the elbow. (note - the water must be hot. It must not be cold. The water should be large. It should be done in one breath. Otherwise, it is easy to splash oil.)

9. 

   Step9:Pour the sugar colored water into the pot. Put in the meat bag, soy sauce, salt, South milk, yellow sauce and green onion. Wash them and cut them into three sections. After the ginger is washed, pat them with a knife. Finally, lower the big elbow.

10. 

    Step10:Stew for 2 hours under the cover of a small fire after the hot pot is opene

11. 

    Step11:Out of the pot. The meat is soft and rotten. The skin is q-shaped.

12. 

    Step12:It's easy to get rid of the bones. You can eat the rest. If you can't eat it, refrigerate it in a fresh box. You can continue to eat it as cold dishes the next day. You can't get tired of eating.