The method is as follows:

1. Put cold water into the pot and blanch the elbows; after the water boils, add some cooking wine, constantly scoop off the foam on the surface, and cook until 7 mature.

2. Mix a little dark soy sauce, cooking wine, light soy sauce and sugar to make a brushing sauce; put the blanched elbows on the rack until the surface dries, and brush the prepared sauce to the surface. On the surface, the juice will be absorbed along the pores of the skin, brush it repeatedly and let it dry until you are satisfied with the color.

3. Put oil in a pot and fry over medium heat until the skin becomes evenly hard and crispy. Throw the fried elbows into the slow cooker.

4. Add all the ingredients, appropriate amount of onion and ginger, 1 star anise, 15-20 peppercorns, 1/4-1/2 tsp fennel, a small piece of cinnamon, and 4-5 dried chilies. (Depending on your personal preference for spiciness) 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, 3 cups water, 1 teaspoon salt, simmer until the skin and meat are tender. That's it.