1. One pork knuckle, washed and blanched for later use (I chose the stocked pork knuckle, and the seller used a gun to spray the remaining hair roots, which will also make the pig skin firmer and not broken for a long time).
2. For a casserole, cut the ginger into large slices and cut the onion into round slices to lay the bottom. Avoid cooking the pigskin cake for a long time to paste the bottom of the pot.
3. Put the elbows in a casserole, add star anise, rock sugar, cinnamon, tangerine peel, five-spice powder, dark soy sauce, light soy sauce, green onions, fill with water and bring to a boil.
4. Turn to the lowest heat and cover and simmer for two hours.
5. The big bones are removed, and the soup is finally fired.
6. The original flavor, fat but not greasy, but not rotten.
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