The preparation method of elbow sauce is as follows:

1. Pour the stock into the pot and bring to a boil. Add 20g pickled pepper, 20g Pixian watercress, 40g ginger, garlic 15g, yellow rice wine 10g, rice vinegar 15g, white sugar 15g and soy sauce 8.

2. Then pour a proper amount of water starch to thicken, turn off the heat after the sauce is gelatinized, pour the sauce evenly on the elbow, and sprinkle some chopped green onion for a little embellishment.