An elbow is about 500 grams.

Soy sauce 45 ml

Brown sugar 10g

5 rock sugar

Salt10g

2 shallots

30 ml of white wine

5 slices of ginger

4 fragrant leaves

Eight dried peppers

Zanthoxylum bungeanum 10

Cinnamon 1 2 bandits

2 octagons

Clove 4 capsules

Cardamom 1

Methods/steps

1

1. Wash the elbow, remove the hair on the surface with a shaving knife, and drain the water for later use. When the wok is heated to 30% oil-free, add 2 slices of ginger and 2 slices of onion, and boil the white wine, brown sugar, 4 crystal sugar and soy sauce with low heat.

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2

2. Add the elbow and continue to heat on low heat. When you see one side of your elbow, turn it over and continue cooking until it is completely colored.

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three

3. After the elbow is colored, take it out and let it cool. At the same time, put the brine into the pressure cooker, pour the remaining soy sauce soup, put the elbow in the air, inject clean water and boil it with strong fire, and skim off the floating foam on the surface.

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four

4. Turn the fire to medium and small fire, and add the remaining onion, ginger, rock sugar and salt. Continue to cook for 30 minutes after the pressure cooker is released.

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five

5. After the stewed elbow is turned off, continue to soak it in the pressure cooker until it is completely cool, then slice it and eat it, or pour in a little balsamic vinegar and red oil.