Tendon meat is best for elbows. I'm afraid you'll lose the power of the induction cooker, or I'll cook in a pressure cooker for a long time. The specific method is to wash the pork first, blanch it in the pot, and then put it in the fire. Put onion, ginger, star anise and cooking wine in the pot. I'll stew in a pressure cooker 15 minutes or more. I don't know the time. I suggest that you always bring a chopstick. Poke with chopsticks on time after 438+05 minutes. If the chopsticks are still hard, you can continue to stew. You can go in with a poke. Don't close the pot at once, take out a piece and cut everything with a knife to see if it is cooked. The meat I stew is the size of a fist. You can cut it smaller and cook it well. By the way, don't forget to put salt!