Ingredients: 1 elbow, salt, soy sauce, dark soy sauce, cooking wine, green onion ginger, cinnamon, star anise, peppercorns, rock sugar, old brine, dried red pepper, fragrant leaves
method
1: Treat the elbows cleanly, put cold water into the pot, add a little ginger slices and cooking wine, bring to a boil on high heat and cook for 2 minutes to control the water and remove it.
2, the old brine in advance thawed into the pot, and then add the right amount of water, ginger slices, green onions, peppercorns, star anise, cinnamon, salt, rock sugar, soy sauce, soy sauce, cooking wine, dried red pepper, fragrant leaves these seasonings, boil over high heat, the taste should be slightly heavier.
3: Put in the elbow, bring to a boil again, reduce the heat and cook for 1.5 hours.
4: Soak the elbow in the pot, pick it out and remove the bones when it is not hot.
5, divide the elbow meat into two pieces, and cut off the large piece of lean meat in the middle, otherwise it is not easy to roll. Put plastic wrap on top of the sushi curtain and put the elbow meat on top.
6: Roll up and press tightly from one end like a roll of sushi, then wrap it in a layer of plastic wrap, and finally tie it with a rope and refrigerate it for a few hours.
7: Take the rope out of the refrigerator, cut it into thin slices and put it on the plate, prepare a dish of garlic sauce (garlic paste, soy sauce, oyster sauce, aged vinegar, chili oil, a little sugar) and eat it.