2. Put the cut elbow meat into boiling water, blanch it once, and set aside to drain.

3. Wash Pleurotus eryngii and Auricularia, and then cut into thin slices. Of course, don't cut it too small.

4. Pour the right amount of cooking oil into the pot, then add the right amount of water and rock sugar, and stir-fry the sugar until it is red.

5. Finally, throw the pig's trotters out and stir fry, and then add a proper amount of chopped green onion, ginger skin, pepper, star anise and pepper.