1. Saute all the spices, put them in a spice bag, put them in a pot and boil for half an hour, turn off the heat to become a preliminary brine, take out the spice bag (you can reuse it after putting it in the refrigerator).
2. Wash the pig's front knuckle with water.
3. Boil the syrup for coloring: When two tablespoons of rock sugar are boiled over a slow heat until golden brown, add the elbows and stir-fry evenly with soy sauce.
4. Pour in boiling brine, add half a spoon of salt, half a bowl of soy sauce, 2 spoons of fish sauce, 1 spoon of white wine, 1 spoon of rock sugar, 4 to 5 slices of ginger, and marinate for about an hour (time can be determined according to the taste of each person ).
5. Marinated knuckles.
6. When the elbow is cold, cut it into pieces and serve.
7. According to the habits of Chaoshan people, they like to eat with orange oil or sweet vinegar.
