Ingredients details

2 pork knuckles

An appropriate amount of sugar

An appropriate amount of soy sauce

An appropriate amount of cooking wine

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An appropriate amount of peanut oil

2-3 pieces of green onion

An appropriate amount of ginger pieces

2 aniseeds

2 cinnamon bark each

An appropriate amount of Sichuan peppercorns

An appropriate amount of cumin

An appropriate amount of bay leaves and cardamom

Soy sauce flavor

Stew Craftsmanship

Third and quarter hours of time

Normal difficulty

Steps of making sauced elbows in pressure cooker

1

Two back elbows. Wash the elbow, boil it in boiling water, boil out the blood foam inside, and clean it up.

2

Spice box: peppercorns, aniseed, cinnamon, bay leaves, cardamom...

3

Saute on fire In a pot, put an appropriate amount of oil (not too much) and the amount of sugar according to personal preference. Fried sugar color. The key to frying the sugar color is to stir it continuously with a spatula until the sugar color bubbles. When it turns chestnut color, immediately turn down the heat to prevent it from burning. The color of the fried sugar will not change if the heat is low, but if the heat is high, it will turn black and have a mushy taste, which will affect the taste.

4

Turn down the heat, put the elbows in the pot, and coat with sugar. The elbows are relatively large, so you need to keep rolling them with a shovel. If you can't reach the sugar-colored areas, use a shovel to scoop up the sugar-colored parts and pour it on the elbows

5

Put hot water into the pressure cooker, and then Add onions, ginger, spices, and cooking wine. You can add a little white beef to give it a strong wine flavor.

6

After covering the pot, turn the pressure cooker to high heat and let it deflate for about ten minutes; then reduce the heat to low and simmer for 40 minutes, then turn off the heat.

7

Wait for the pressure cooker to deflate naturally, then open the lid; turn on the heat again and cook over high heat for a period of time (the time will depend on the thickness of the soup) to reduce the juice

8

Use chopsticks to poke the elbow into it. It will penetrate through. The elbow is already cooked. Don’t take it out in a hurry. Let it soak in the soup for a while to enhance the flavor.

9

Get out of the pot. You can pull out the bones while they are hot, pile the elbows into shapes, or tie them with strings, put them in the refrigerator to cool down, cut them into thin slices, and eat them rolled up in pancakes.