Accessories: two soy sauce peppers, two spoonfuls of brown sugar, two pieces of cooking wine, four spoonfuls of white wine and four spoonfuls of Heile casserole.
Production process:
1. Clean all materials for later use.
2. Clean the elbow, add two spoonfuls of cooking wine and white wine, half a slice of ginger and appropriate amount of water to boil, remove foam while cooking, and control the water for later use.
3. Wash the casserole, pour in proper amount of peanut oil, heat it, add onion and ginger, and stir-fry the star anise.
4. Add brown sugar and a little water to boil.
5. Fill it with water, bring it to a boil, and then put it in the elbow.
6. Cover the pot and cook for 3-4 hours on low heat, turning over more during the period to avoid burning.
7. Take the juice out of the pot.
Tips:
1. Be sure to put something under your elbow, or the meat will stick to the casserole easily. If there is no grate, you can stick one with chopsticks.
2. Stew the elbow on low heat. Because the casserole has a strong heat storage function, the soup can be boiled with minimal fire. If the fire is on, it is easy to stew the soup dry before stewing the elbow.