2. Wash the soaked pork elbow, put it in a pot soaked in dried tangerine peel, boil it for about 2 minutes, and then turn off the heat. At the same time, prepare marinade, aniseed, cinnamon, onion and ginger slices.
3. Wash the cooked pork elbow with clear water. Stir-fried sugar color: put a proper amount of oil in the pot, add rock sugar, and stir-fry over low heat to make it brown. Add the washed pork elbow and stir-fry it repeatedly to make its skin color.
4. When the pork skin of the pork elbow is colored, add aniseed, cinnamon, onion and ginger. Add a proper amount of soy sauce and continue to stir fry, so that the sauce is evenly wrapped on the pork elbow.
5. Add the old soup stock, and then add the right amount of water. After boiling, skim the floating foam, add salt to taste, and marinate for about 90 minutes. During the period, turn the pork elbow three times to ensure the taste. Marinate the pork elbow until it is cooked thoroughly, then soak it for more than 2 hours, then take it out of the pot and put it on the plate.