1. Main ingredient: pork knuckle (750g).

2. Accessories: rapeseed (50g), mushrooms (50g).

3. Seasonings: Star anise (5g), Sichuan peppercorns (3g), green onions (15g), ginger (10g), cooking wine (10g), salt (5g), MSG (3g) gram).

4. Method: Scrape the elbow clean, boil it in water until it is broken, take it out, remove the bones, and make a cross-shaped knife on the inside. Cut green onion into sections and slice ginger. Wash the rapeseed and set aside. Wash the mushrooms and set aside.

5. Add fresh soup (the soup used to cook the elbows), green onions, ginger slices, peppercorns, aniseed and other seasonings into the pot, put the elbows skin side down, and then simmer over low heat until the elbows are close to each other. When it is crispy, turn it over so that the skin is facing up. Then remove the green onion, ginger, aniseed and peppercorns, add the rapeseed heart and shiitake mushrooms, boil, skim off the foam, and put it in a soup bowl.