For stew, elbow meat is a good choice. It has less fat. The combination of tendon and meat makes the meat taste soft and rotten.


700g elbow meat
150 g rock sugar
2 slices of ginger
2 tablets of Angelica dahurica
1 fragrant leaf
1 section of cinnamon
1 g fennel
1 Ginkgo
5g salt
3 grams old style
5g oyster sauce


Step 1
Cut the elbow into pieces

Step 2
Put oil and 100g rock sugar in the pan. Heat over low heat until the rock sugar melts and turns light brown.

Step 3
Stir fry the meat

Step 4
Add dry seasoning and stir fry over low heat until the sugar and meat are well blended.

Step 5
Add more water, bring to a boil, simmer for 1 hour.

Step 6
The soup looks thick. Add the remaining rock sugar and seasoning in the accessories to make the soup thick.

Step 7
The prepared meat is really delicious~