Material: 750g pig elbow.

Accessories: 50 grams of rape and 50 grams of mushrooms (fresh).

Seasoning: 5g star anise, 3g pepper, 5g onion15g ginger10g cooking wine10g salt and 3g monosodium glutamate.

Exercise:

1. Scrape the elbow clean, boil it in water until it breaks, take it out, remove the bone, and put a cross-shaped flower knife inside (cut into pieces). Slice onion and ginger. Wash the rape for later use. Wash the mushrooms for later use.

2. Put the fresh soup (soup for cooking elbow), onion, ginger slices, pepper and aniseed into the pot, put the skin of elbow down, then stew it with low fire until the elbow is close to crisp and rotten, turn it over, then take out the onion, ginger, aniseed and pepper, add the Chinese cabbage and water-soaked mushrooms, boil it, skim off the floating foam and put it into the soup bowl.

Features:

The soup is thick and white, crisp but not greasy.