1. Pull out the hair on the elbows, remove the bones and wash them. The bones can be stored in the freezer of the refrigerator for later boiling.
2. Slice the ginger, knot the spring onions (because there are no fresh spring onions in the house, so I can only take out the frozen spring onions to make up the number), and put the grass fruit, star anise, pepper and bay leaves in a non-woven bag and tie them together.
3. Put the washed elbow meat in a pot, pour cold water, add 15 ml of cooking wine, and cook on high heat until the froth is boiled
4. Remove the pot from the fire, pour the frothy water, rinse with running water, and put a pot of clean water in the pot again
5. Add green onion, ginger, rock sugar and spice bag, add 15ml of cooking wine, light soy sauce and dark soy sauce. After the high heat is boiled, turn to medium and low heat and simmer for about 1 hour
6. After 1 hour, take the elbow meat out of the pot, cut into small pieces with scissors, and use a slotted spoon to remove the green onion, ginger and spices from the pot
7. Pour the chopped elbow meat back into the pot again, simmer for 1 hour on medium and low heat, then pour it into the crisper with the soup, cool it and put it in the refrigerator overnight
