1. Soak the elbow in clean water to remove the blood, pluck out the pig hair and rinse thoroughly.

2. Put the elbows in cold water, add 3 tablespoons of cooking wine and bring to a boil over high heat, then simmer over low heat for about 5 minutes to wash off the blood foam on the surface of the elbows.

3. Take out the elbows, drain the water, and then use absorbent paper to absorb the water on the surface of the elbows.

4. Use a brush to evenly apply a layer of honey on the surface of the elbow, and then apply a layer of dark soy sauce.

5. Heat the oil in a wok, fry all sides of the elbow until the skin is brown, then put it into an electric pressure cooker, pour in the original soup, add an appropriate amount of star anise, rock sugar, light soy sauce, vinegar, Salt, onion and ginger.

6. Cover and seal, press the bean tendon button, wait until the float of the electric pressure cooker falls naturally and then open the lid. Use chopsticks to gently pierce the meat.

7. Pour an appropriate amount of soup from the pressure cooker into the wok, then add an appropriate amount of rock sugar and water starch and bring to a boil. The rock sugar will melt and the soup will thicken.

8. Put the elbows on a plate, pour the soup prepared in step 7, sprinkle with some chopped green onions and serve. The skin is crispy and the meat is rotten. It is really delicious!