1. Wash the elbows, remove the hair, and scald them in boiling water to remove the excess blood and residue.
2. Put all the ingredients except the elbow in a casserole and cook for a while.
3. Simmer the soup for a while, add the blanched elbows, cover and simmer for nearly half an hour.
4. Wash the cabbage clean, put an appropriate amount of salt in the pot, add the cabbage, blanch the cabbage, and set aside for later use.
5. Take out the marinated elbows and put them on the plate~ it is done~~
