No soup stock can be replaced by clear water. The remaining soup is filtered to remove impurities, and it is the old soup in the refrigerator, which can be used next time. Do not open the lid of the pressure cooker after turning off the fire, and marinate for more than 4 hours, so that the elbow will taste better. 600g of pork elbow, 30g of red dates, 200g of rock sugar, cooking wine 1 5ml, tomato sauce 1 0g, pork bone1root, chicken skeleton1piece, a little shallots, a little ginger slices and a proper amount of salt. Put the elbow in a pot with cold water, add dried pepper, pepper, aniseed and ginger into the water and cook until the water boils.
Add clean water and old hen and cook for 1 hour. Cool the oil in a hot pot, pour beer and crystal sugar into the chicken soup, wrap all the medicinal materials with sand cloth and put them into a soup bucket. Add onion, ginger and garlic into the pot, stir-fry with dried yellow sauce and sweet noodle sauce, pour them into the soup bucket, dry the water, and paint the surface of the elbow with braised soy sauce. The pork elbow is ruddy, bright, crisp and soft.
Light soy sauce, cooking wine and white wine, onion, ginger, pepper, cinnamon leaves and dried peppers. After boiling, put the elbow in, cook for 10 minutes on high fire, then turn to low heat, add salt after an hour and a half, and then stew for another hour and twenty minutes. After the elbow is soft and rotten, collect the juice on high fire. After three hours, pour the juice repeatedly with a spoon to ensure the taste. This step must be patient.