2. Soak the pork knuckle in water for about 1 hour to remove the blood.

3. Meanwhile, thaw the old stock.

4. Then soak the peel in water for 20 minutes and use.

5. Put the water of Chen Pi in the pot and wash the pork elbow.

6. Bring to a boil and cook on low heat for 2 minutes.

7. Fish out and rinse them repeatedly.

8. This is the old thawed broth.

9. Put a little oil in the pot, add the seasonings and cinnamon, and stir-fry them over low heat.

10. Put in the ginger slices and stir fry.

11. Add washed pork elbow.

12. Fry them repeatedly over medium heat.

13. Until the meat skin on both sides is browned.

14. Add the old broth, if the old broth is not enough, you can make up the right amount of water.

15. When it boils, add salt and sugar to taste.

16. Change to low heat and simmer for about 90 minutes, turning in the middle.

17. Turn off the heat, then soak for about 2 hours.

18. can be out of the pot to plate.

19. Deboned and ready to serve.