1. Wash the elbows, and pluck out the unremoved hairs one by one. Marinate the dark soy sauce and light soy sauce with wolfberry wine for ten minutes.
2. Put water in the pot to boil, add star anise, cinnamon, pepper, bay leaves, green onions and ginger slices and other spices, then put the marinated knuckles in the pot, after the high heat boils, turn to low heat and simmer for about 30 minutes.
3. Add some salt and boil for a while before serving. Then remove the elbow, rinse it with clean water, and dry it for later use.
4. Put a small amount of water in the pot, pour an appropriate amount of rock sugar and fry the sugar color.
5. When the rock sugar is completely melted into water and begins to change color, gently put the elbow that has been dried out into the pot.
6. Add a small amount of soy sauce and dark soy sauce.
7. Keep turning it over until the elbows are completely evenly coated and the soup comes to a boil.
8. Then put it on the plate. If you like sweetness, you can pour the soup in the pot on the elbows (I'm afraid it's too sweet, so I didn't pour it), and sprinkle some scallions.
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