2) Put on disposable gloves and apply salt, chicken essence and pepper evenly on the inside and outside of the elbow. After curing for 2 hours, tie it with a string to avoid the separation of skin and meat during stewing.

3) Put cold water into elbows and bones. After the fire boils, skim off the floating foam. Then add onion, ginger, garlic, fennel, clove, pepper, star anise, cinnamon, fragrant leaves, licorice, mushrooms, soy sauce, soy sauce, a little sugar and a little salt. Cover and simmer for about 2 and a half hours until the pulp is crisp and rotten.