Beijing cuisine, boneless 500g.

50g of soy sauce and 50g of cooking wine.

5 grams of onion and 5 grams of garlic.

Ginger10g

Rock sugar 100g 1. Scrape pig's trotters and wash them with a knife; Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to let it spread out, and then cut off the fat around it to form a circle;

2. Put the hoof in the boiling water pot and cook for about ten minutes until the skin is tight;

3. Put a bamboo symbol in a wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, onion and ginger slices, boil it with strong fire, cover the lid, and simmer for half an hour, then turn the hoof over and burn it thoroughly, then cook it with strong fire until the soup is like glue, take out the hoof, put the hoof skin down in the soup bowl, and. 1. Put the hooves into a special pressure cooker for microwave oven, first coat the surface with soy sauce, marinate for several hours, and turn the noodles once in the middle;

2. Add the remaining seasoning, ginger, onion, garlic and boiled water to cover the hooves;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for a total of minutes;

4. Take the pot out of the furnace and let it cool until the yellow pressure column is lowered. Turn the hoof over and soak it in the juice for 2-3 hours;

5. Cut into pieces when eating; Pour in the juice and heat it. 1, pork elbows are usually bought early in the morning, which will be fresh.

2. If you see pig hair when you buy it, you can ask the store to remove it, or remove it after you buy it yourself.

3, since the rock sugar pig elbow will definitely use rock sugar. The amount of rock sugar here depends on how sweet people like to eat.