1. Remove the hair from the front elbow of the pig and then remove the bone, prepare the spice onion and ginger.
2. Wash the elbows, roll them up and tie them with twine.
3. Add cold water to the pot, add elbows, green onions, and ginger, pour in white wine and cook for 5 minutes.
4. Put another pot with rock sugar and a little water, turn on a low heat to fry the sugar color, turn off the heat until brown, and put a little hot water (when using hot water to wash the sugar color, there will be some splashes, to prevent being burned).
5. Pour hot water into the casserole, put in the treated elbows, let the water cover the elbows, and bring to a boil. Pour the sugar color into the pot, add spices, green onions, and ginger. Pour the rice wine.
6. Pour in the soy sauce.
7. When the marinade is about to open, remove the froth, then turn to a low heat after the high heat is boiled.
8. Put salt, cover and turn to low heat to simmer for 2.5 hours.
9. The cooked pork elbow should be soaked in brine for several hours to taste.
10. Slice and plate.
Tips:Spices in brine can also be wrapped in gauze for use.
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