1. Boned pig elbow, put cold water in the pot, put elbow and bone together in the pot, put a few slices of ginger, cook with two spoonfuls of cooking wine for three or four minutes, turn off the fire, and then rinse off the foam with flowing warm water (cold water is also acceptable).

2. Find a pot with a lid, pour a little more cold water, put the washed elbows and big bones in, and the water will overflow, then add the prepared ginger slices, onions, pepper, star anise, fragrant leaves and cinnamon. Then add two spoonfuls of carved wine, turn to low heat, and cover it for about half an hour after the fire boils.

3. Then add a little salt, not too much, because it will be dipped in sauce. Add salt and cook 15 minutes or so. Stick it with chopsticks, it will penetrate easily. Turn off the fire.

4. Take out your elbow and let it cool. It doesn't feel too hot to touch. Find a clean drawer cloth or cloth you think is clean or plastic wrap. Turn the elbow skin out and the meat in. The tighter the roll, the better. Take it out for a while before eating the next day, and remember to thaw it a little, so that you can cut it better.

5. Find a small bowl, add minced garlic, Jiang Mo and chopped green onion, then add a little sesame oil, red oil, Chili oil fried by yourself, a little steamed fish drum oil, a little soy sauce, salt and chicken powder. Pour the prepared dip on the cut pig elbow and serve.