Braised pork elbow is a famous dish of Han nationality in Zhejiang, belonging to Zhejiang cuisine. Bright color and pure taste. Wash hair and oil first, then blanch in boiling water for 5 minutes, and then drain for later use. Wash Chinese cabbage leaf by leaf, peel garlic, slice ginger, and cut garlic seedlings into sections for later use. Heat oil in a pot, add ginger slices, garlic and garlic seedlings, stir-fry until fragrant, and then add sorghum wine, soy sauce, broth and sugar to boil; Put the pork elbow into the pot, cover the pot and simmer for about 1.5 hours. Put the Chinese cabbage at the bottom of the casserole, put the pig's elbow on it, filter the marinade with a colander, then drink the recipe, pour it into the pot and cover it; Simmer for about 5 minutes before serving. Before serving, pour hot starch syrup (marinade), sprinkle with shredded onion, shredded red pepper and fragrant tea, and finally order sesame oil.