Slice ginger. Put the whole pork elbow into a clear water pot and spread soy sauce on the elbow. Never again. Add peanut oil to the wok, heat it to 70%, fry it in the wok until golden brown, take it out and throw it on the mat in the oil control casserole. But I didn't put two small chopsticks on my elbow to keep the meat from sticking to the bottom of the pot, and then I added ginger, cooking wine, rock sugar, salt and boiling water. After the fire boiled, I turned my elbow for about an hour. Chopsticks can be poked, so take them out carefully and put them in the original pot. When the soup thickens, pour it on the elbow. Boning before eating, cut the meat into small pieces, and then you can eat it.