1, the night before the elbows from the freezer to the freezer to soften, get up early in the morning to take out the first continue to soften at room temperature, elbows into the pot of cold water to remove the blood, high heat to open, burn for a while out of the pot with cold water to rinse off the blood froth, 2, ready to hot pot of cold oil, low heat under the ginger and star anise, high heat sauteed incense, turn the heat down to the elbows washed, turn high heat, front and back a little bit of stir frying ~ and then under the old soy sauce soya bean paste, coloring, up and down a little bit, then add cold water not over the elbows. color, up and down a little elbow ~ and then add cold water did not pass the elbows, add a spoonful of salt, and then add four spoons of sugar (this help dishes with sugar to improve the freshness, thickening the effect of the soup), stirring well after the cover ~ high heat to boiling, open the lid to the lid of the water poured off the cover to turn the cover to a small fire smothering, in the middle of the open several times to the elbows of the lid to the elbows to turn over a look at the soup thickened to taste, according to their own tastes to add seasonings. Chopsticks inserted into the elbow can penetrate the meat at once to be sure to cook ~ juice to what degree depends on personal preference, almost good before the next small onion.