做法：肘子过开水两遍, 去掉血腥. 另加清水, 放入生抽, 老抽, 料酒, 葱, 姜, 桂皮, 八角, 及冰糖, 高压锅闷1个小时(这个肘子接近5LB). 解压后, 示情况收一下汤汁. 非常好吃, 就是颜色欠一点, 要是酱红色就好了. 下次改进.
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