First, clean the pig elbow, and then scrape all the pig hair and dirt off the elbow with a knife. After that, we will wrap all the meat on the pig's elbow in leather and tie it with cotton rope. Put cold water into the elbow in the pot, and after blanching, let all the blood foam in the sauce elbow be removed with the rise of water temperature. Boil water in a pot, add onion, ginger slices and garlic, add stock, tsaoko and star anise, then add fennel, pepper and other seasonings and cook. After we take the boiled elbow out of the pot. You can start the work of frying sugar, and then put some oil when the pot is hot. Add rock sugar. Heat on low heat until the rock sugar melts slowly. When the rock sugar turns amber, stir it slowly with a shovel. Just wait until the rock sugar completely turns into a sauce color. At this time, there will be many bubbles and smoke will be produced. Always be ready to keep the sugar color away from the fire and add boiling water to turn it into sugar color. Pour the adjusted sugar color directly into the soup pot. Then put on the pork elbow cooked before. At this point, the soup has not reached the elbow. After the fire boils, add Shao wine, turn to medium heat and cover it. After stewing for an hour, open the lid and season with salt, pepper and soy sauce. Boil the sauce for half an hour, just enough for the elbow to taste completely. When the skin of the elbow turns purple, you can turn on the fire to collect the juice. Take out your elbow after collecting the juice.