Seasoning: 3 tablespoons of soy sauce, 3 onions, 5 slices of ginger, garlic 12 petals, 3 star anise, pepper 1 handle, cinnamon 1 small pieces, 3 dried peppers, 4 tablespoons of cooking wine, light soy sauce 1 0ml and light soy sauce/kloc-0. Half a tablespoon of ginger powder, 30ml of milk, 3 pieces of fragrant leaves, 3 pieces of cloves, Amomum tsaoko 1 piece, old rock sugar 1 piece and proper amount of water.

Steps:

1. Rinse the pork elbow several times, and put it in the pot with anise, cinnamon, pepper, ginger, salt, Shaoxing wine and sugar. Increase the fire and cook until the pig's elbow is oily; Take it out and clean it again.

2. skim the broth in the pot, remove impurities and filter it clean.

3. Add the pork elbow again and bring it to a boil. Switch to medium heat and cook for about 4 hours, then turn to low heat for about 1 hour. When the soup in the pot is thick, take it out and let it cool.

4. After the elbow is changed into a knife, it can be served.