Ingredients: One elbow (about 500g), 45ml soy sauce, 10g brown sugar, 5 rock sugar, 10g salt, 2 green onions, 5 slices of ginger, 30ml white wine;

Brine ingredients: 4 bay leaves, 8 dried chilies, 10 Sichuan peppercorns, 1 cinnamon, 2 grasshoppers, 2 star anise, 4 cloves, 1 white cardamom

Basic materials and production of brine Method click here.

Method:

1. Wash the elbow, use a razor to pull out the hair on the surface, drain the water and set aside. When the wok is 30% hot without oil, add 2 slices of ginger, 2 small pieces of green onions, white wine, brown sugar, 4 grains of rock sugar, and soy sauce and bring to a boil over low heat;

2. Add the elbows and continue Heat over low heat. When you see one side of the elbow turns red, turn it over and continue cooking until it is fully colored;

3. After the elbow is colored, take it out and let it cool. At the same time, add the brine ingredients in the pressure cooker. Pour in the remaining soy sauce soup, add the cooled elbows, add water and bring to a boil over high heat, skimming off the foam on the surface;

4. Turn the heat to medium-low and add the remaining of onions, ginger, rock sugar, and salt. After the pressure cooker is set up, continue cooking for 30 minutes;

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