1. Soak the Mei Cai in cold water for an hour, wash and control the moisture, and set aside.
2. Wash the elbows, cut along and remove the bones.
3. Cut into pieces from the inside of the elbow, pay attention! Don't cut the skin, keep the shape of the elbow intact.
4. Cut the green onion into sections, and cut the ginger into thick slices.
5. Put water in the pot, put the ginger slices, put the elbow skin down into the pot. The fire was boiled until there was no blood. There must be plenty of water, no more than elbows. Take out the elbow. Drain.
6. In a separate oil pan, add rock sugar in the cold pan with cold oil, stir-fry the sugar color over medium-low heat, add the green onion and fry until fragrant, then add the plum, salt, oyster sauce, and light soy sauce. Stir slightly to dry. Put the blanched elbow skin side down into the pot. Add cooking wine and cinnamon. Sanna and star anise, add boiling water and bring to a boil. Turn to low heat and simmer for an hour and a half.
7. Collect the juice on high heat until the soup is bright and ready to be potted, with the skin facing up when potting.
Tips:Be sure not to cut open the skin, but put hot water. When the fire is collecting the juice, use a spoon to continuously pour the soup on the elbow.
