2. Then blanch the elbow with cold water and add wine and ginger. Blanch for a long time, almost half an hour, until the flesh shrinks and the bones protrude. Take out your elbow and wash it.

3. Remove the bones and roll the elbow meat into a roll of cotton thread.

4. Put the tied elbow in warm water, and the water should touch the elbow. Add salt, soy sauce and aniseed and steam for 40 to 80 minutes according to the elbow size. Don't steam it for too long, otherwise it will be too loose and won't open.

5. Take out the elbow, cool it thoroughly and put it in the refrigerator 12 hours. Slice and eat. Because the salt is not heavy, you can eat it empty, or mix it with vinegar and pepper or something.