Accessories: Rapeseed (50g) and Lentinus edodes (fresh) (50g).

Seasoning: star anise (5g), pepper (3g), onion (15g), ginger (10g), cooking wine (10g), salt (5g) and monosodium glutamate (3g).

working methods

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.